Gyudon- Yoshinoya VT

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

Neutral oil (such as vegetable or canola oil)

2 medium onions (very thinly sliced)

1 pound very thinly sliced beef (I like beef belly. ribeye works too I guess. shabu shabu style.

2 teaspoons sugar

2 tablespoons mirin

2 tablespoons soy sauce

1 cup dashi stock (can also substitute beef or chicken stock)

4 eggs- optional- for Cathy

1 scallion (chopped) optional

2 teaspoons toasted sesame seeds (optional)

Anweisungen

Heat the oil in a large skillet over medium high heat, and cook the sliced onions

Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.

Make eggs in another pan

When the beef is done simmering, divide the rice among serving bowls (the original recipe is for 4, so 4 bowls), and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Nährwertangaben

• Kalorien: 598 kcal
• Gesamtfett: 25 g
• Gesättigtes Fett: 12 g
• Cholesterin: 233 mg
• Natrium: 888 mg
• Gesamtkohlenhydrate: 57 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 7 g
• Eiweiß: 36 g