Hello everyone, I’m MASA!
I love to eat at a Japanese
Gyudon chain store very much
Whenever I go, I’ll order a dish
with a large amount of dashi broth
and add an egg with it
In fact, they not only offer donburi
but also offer (JP) Gyu sara
which is serving beef slices
directly on a plate
without steamed rice
Today I’m going to share a recipe
that is quite similar to this dish
Considering that it’s a bit cold recently,
I decide to serve this dish
in a way that you can
heat it up while enjoying it
The recipe is very simple
Ok, let’s get started! (๑>◡<)و
The meat I choose this
time is boneless short rib
If you don’t eat beef
You may use pork slices instead
Marinate the meat with honey
creates tender texture of beef slices
If you don’t have honey at hand,
you may substitute sugar for it
If can use any kinds of wine
For this step, you may
substitute sake for white wine
My suggestion is that there is no need
to stir-fry them very often
Keep them fried and charred slightly
to have a bit of light golden brown
which creates the aroma
of onion and scallion!
The beef slices only need a brief cooking time
You may start enjoying it
once the beef turns color
This time, I decide to serve this dish
on a cassette gas stove
The beef slices, which have been marinated,
taste pretty tender
and they absorb the dashi taste
very well! (๑´ڡ`๑)b
The beverage I go with this time is
(JP) Shochu no sutoreto
which is shochu straight-up
I like to eat onion,
which has turned soft
with meet slices!
Cooking until this step, a delicious dish
is already done actually
But, since I serve it on an iron plate,
which can be heated continuously,
I decide to make it as
(JP) Tamago toji
Pour in the rest of
the combined seasonings first
Then drizzle the egg slowly on the top
And here we have a very delicious
(Gyudon Style Beef & Egg)
It tastes even better
with half-done egg and beef slices
all together! (˶‾᷄ ⁻̫ ‾᷅˵)b
In fact, if you pour this tamogo toji
on top of a bowl of steamed rice
and make it a donburi, it works as well
If you are interested in this recipe,
you may give it a try
SPECIAL THANKS TO Amy Chou