Beef Bowl 牛丼 Gyudon

After all the spices, herbs and big flavours from the Thai and Vietnamese dishes, I decided I might cook something completely different this week. This is such a satisfying one dish meal that one can whip up in minutes especially if you choose to use instant dashi instead. I love the ritual of making my own dashi  as it certainly shown in the finish result.

serves 3
you'll need;
600 g of beef fillet, sliced thinly across the grain*
1 onion, sliced
5 cm knob of ginger, grated
1 spring onion, chopped
4 tbs of mirin
3 tbs of Japanese soy
1 tbs of sugar
1 cup of dashi , click HERE
3 onsen tamago  (hot spring egg), click HERE
Steamed japanese rice
pickle ginger to serve
shichimi togarashi to serve
* Place beef fillets in the freezer for half an hour for easy slicing.

Prepare the ingredients.

Blanch the beef for a 15 seconds and drain well.

Place mirin, ginge, sugar and soy in a pan and bring it to a simmer. Add beef and cook for 15 seconds, remove and set aside.

Pour dashi into the same pan with the soy/mirin mixture and cook the sliced onions til soften.

Return beef to the pan and mix well.

Ladle beef onto some hot Japanese rice, top with an onsen tamago, spring onions, pickle ginger and sprinkle some shichimi togarashi over.

The best part of this dish is the soft yolk of the onsen tamago!