Gyūdon (Beef Rice Bowl)

Gyūdon (Beef Rice Bowl)

After the strong and pungent flavours of the Hainanese Chicken Rice, we are moving further east to the island of the rising sun. Asian flavours vary greatly from the delicate and subtle flavours of Japanese cuisine to the fiery, taste bud tingling Thai of dishes. I hope you'll enjoy trying them out for yourself.

 Serves 2.

Preparation:

Dry roast 1tbsp sesame seeds.

1 large onion, finely sliced.

1 clove chopped garlic.

1tbsp chopped ginger.

400g thinly sliced beef steaks, seasoned with salt and pepper.

2 sliced spring onions.

In a large saucepan, add

-200ml chicken stock,

-2tbsp Mirin (or sherry),

-chopped ginger,

-chopped garlic,

-1tbsp soy sauce,

-1tbsp dark soy sauce,

-1tsp sesame oil.

Bring the stock up to the boil, add

-sliced onions.

Cook, stirring occasionally, until the onions have softened, around 10 minutes, add

-beef.

Cook, stirring occasionally, until the beef is cooked through, add

-spring onions.

Taste and adjust the seasoning. You may need more soy sauce.

Spoon onto cooked rice.

Top with a fried egg.

Sprinkle over sesame seeds.