Japanese Gyudon Beef

and Sushi Rice Bowl

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Instructions

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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.

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Separate some of the beef strips and season them with salt and pepper only. Serve with rice, carrots and a boiled egg.

Pro tip

Wait until the pan is very hot before adding the beef strips. Fry in batches!

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

Cooking Time: 30 min

Cals 632 · Prot 59 · Carbs 76 · Fat 13

Ingredients

Number of people

Beef sauce

Steak strips 350 Grams
White onion 1 Piece
Water 100 ML
Chicken stock cube 0.5 Piece
Vegetable oil 2 Tbsp
Sweet soy sauce 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
Eggs 2 Piece
Vegetable oil 1 Tbsp
Sesame seeds 10 Grams

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

Cooking Time: 30 min

Cals 632 · Prot 59 · Carbs 76 · Fat 13

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Separate some of the beef strips and season them with salt and pepper only. Serve with rice, carrots and a boiled egg.

Pro tip

Wait until the pan is very hot before adding the beef strips. Fry in batches!

Ingredients

Number of people

Beef sauce

Steak strips 350 Grams
White onion 1 Piece
Water 100 ML
Chicken stock cube 0.5 Piece
Vegetable oil 2 Tbsp
Sweet soy sauce 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
Eggs 2 Piece
Vegetable oil 1 Tbsp
Sesame seeds 10 Grams
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