mains,
[ Ingredients ]
1 large onion
2 spring onions
340 g thinly sliced beef
1 tbsp oil
2 tsp sugar
2 tbsp sake
2 tbsp mirin
1 tbsp soy sauce
3 large eggs, lightly beaten
3 cups cooked rice
[ Method ]
1 Cut the onion and green onion into thin slices and cut the meat into small pieces.
2 Heat the oil in a large frying pan over medium high heat and cook the onions until soft.
3 Add the meat and sugar and cook until brown.
4 Add sake, mirin and soy sauce.
5 Reduce heat and simmer until most of the liquid is gone.
6 Slowly and evenly pour the beaten egg over the beef. Covered and cook until the egg is done. Add the spring onion before removing from heat.
♥ bon appétit :)
{ Recipe } Gyudon 牛丼
Ok, it might be new to you... something about me... I always have a thing for Japan. I love almost everything from Japan, be it animate, manga, craft, home decor, people, or the place itself.
However, among all, I love Japanese cuisine the most. Not hard to understand why. They are simple, fresh and delicious, plus most of the popular dishes are actually super easy to make than they look!
Remember the oyakodon? Cooking gyudon is just like cooking oyakodon. 5 main ingredients and ready in less than half an hour. It is definitely a weeknight winner, especially after a long day at work :))
Gyudon
[ Ingredients ]
1 large onion
2 spring onions
340 g thinly sliced beef
1 tbsp oil
2 tsp sugar
2 tbsp sake
2 tbsp mirin
1 tbsp soy sauce
3 large eggs, lightly beaten
3 cups cooked rice
[ Method ]
1 Cut the onion and green onion into thin slices and cut the meat into small pieces.
2 Heat the oil in a large frying pan over medium high heat and cook the onions until soft.
4 Add sake, mirin and soy sauce.
5 Reduce heat and simmer until most of the liquid is gone.
7 Place the beef and egg on top of steamed rice and pour the sauce according to your preference.
[ Post Notes ]
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: Just One Cookbook.
- If there is any point below the step, they are either my own experience or tips from the original recipe and would like to share with you in case you have the same or similar situation.
♥ bon appétit :)
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