Preparation
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First prepare the rice - either in the pot or in the rice cooker. You can find the corresponding instructions here: Cooking Japanese rice.
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Now quarter the onion.
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If you didn't buy thinly sliced beef, you will have to carefully cut the meat into thin slices yourself. To make them tender enough, you should cut the meat while it is frozen - this makes it a little easier. If the slices are too thick, the taste suffers! (Tip: We recommend that you look for thinly sliced meat. You can also ask your butcher if he can cut the meat thinly for you. The thinner the slices, the better).
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Heat the oil in a pan and fry the onion.
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Meanwhile, mix the ingredients for the sauce in a bowl: dashi, sugar, sake, mirin, ginger juice, soy sauce.
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As soon as the onion is glassy, add the sauce to the pan.
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Bring the sauce to a boil, add the beef and let it cook for about 5 minutes at medium heat.
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As soon as the meat is well-done and the sauce has thickened a little, remove the pan from the heat.
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Now it is time to serve: First you put the finished rice in a bowl, then you add the meat and the sauce, and finally you can garnish Gyodon optionally with pickled ginger (Beni Shoga), and - if you like - also with a raw egg. Ittadakimasu!
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