Japanese Gyudon Beef

Name: Japanese Gyudon Beef and Sushi Rice Bowl
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Steak Strips; 1 Piece of White onion; 100 ML of Water; 1 Piece of Chicken stock cube; 2 Tbsp of Vegetable oil; 30 ML of Sweet soy sauce; 1 Tsp of Black pepper; 150 Grams of Sushi rice; 300 ML of Water; 15 ML of Rice vinegar; 1 Tsp of Salt; 5 Grams of White sugar; 1 Piece of Carrot; 40 Grams of Spring onion; 2 Piece of Organic Eggs; 1 Tbsp of Vegetable oil; 10 Grams of Sesame seeds

and Sushi Rice Bowl

A very popular dish in Japan, and for good reason!

Cals 791 · Prot 60 · Carbs 96 · Fat 18

Family Friendly

30 min

Japanese Gyudon Beef and Sushi Rice Bowl

A very popular dish in Japan, and for good reason!

Cals 791 · Prot 60 · Carbs 96 · Fat 18

Family Friendly

Ingredients

Beef sauce

Steak Strips

350 Grams

White onion

1 Piece

Water

100 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Vegetable oil

2 Tbsp

Sweet soy sauce 9*10*11*14*

30 ML

Black pepper

0.5 Tsp

Rice

Sushi rice

150 Grams

Water

300 ML

Rice vinegar

15 ML

Salt

0.5 Tsp

White sugar

5 Grams

To serve

Carrot

1 Piece

Spring onion

40 Grams

Organic Eggs 5*

2 Piece

Vegetable oil

1 Tbsp

Sesame seeds 3*

10 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3311 / 791
Fats (g)	18.2
of which saturated (g)	6.6
Carbohydrates (g)	96
of which sugars (g)	25.1
Fibers (g)	5.2
Proteins (g)	60.1
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook sushi rice

Remove the beef strips from the fridge 20 min prior to cooking. Wash the sushi rice and add it to a pot with the measured water and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 6.

2 Prep vegetables

Meanwhile, pat the beef strips dry with kitchen paper. Peel and slice the white onion. Boil the measured water and dissolve the stock cube in it. Peel the carrot, then continue peeling until you're left with a pile of carrot ribbons. Slice them into thin sticks. Slice the spring onion.

3 Fry beef

Heat a pan over a high heat with a drizzle of vegetable oil (see pro tip). Once hot, add the beef strips and fry for 2-3 min. Tip: If the pan is looking crowded, you may wish to fry the beef strips in batches.

4 Simmer

Add the white onion to the beef and cook for 3 min further. Add the chicken stock, sweet soy sauce and black pepper. Reduce the heat to low. Cook for 4-5 min or until you're left with a thick, glossy sauce.

5 Fry eggs

Meanwhile, heat a second pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid.

6 Serve

In a small bowl, combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the mix over the cooked sushi rice and fold it in gently. Divide the seasoned rice and the beef sauce among plates. Top each one with a fried egg. Arrange the carrot sticks and chopped spring onion alongside. Garnish with the sesame seeds.

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