Here’s a recipe I've made a few times, i’m in the process of making it my own, so far i’ve only really taken out the pickled red ginger, cus i’m not a fan, replacing with fried ginger could be an idea.. I also tend to add shredded carrot, for extra veg

A very quick and easy dish.

GYUDON

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Gyudon (or Beef Bowl) is like comfort food for Japanese and it's a perfect weeknight meal as you can prepare everything in less than 30 minutes!

INGREDIENTS

1 onion

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz or 340 g)

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 large eggs (beaten, optional)

For the Sauce

2 tsp sugar

2 Tbsp sake

2 Tbsp mirin

1 Tbsp soy sauce

ginger! To Serve

3 cups cooked Japanese short grain rice

INSTRUCTIONS

Slice the onions, cut the green onion into thin slices (save for garnish), and cut the meat into small pieces.

Heat the oil in a large frying pan over medium high heat and cook the onions until tender.

Add the meat and sugar and cook until no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 2-3 minutes.

If you like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.

Place the beef and egg on top of steamed rice, pour the desired amount of cooking sauce, and top with green onion.

adapted from:

-Ingredients list-

FOR  THE PANCAKE

100g plain flour ½ tsp baking powder 1 egg, lightly beaten 100ml [Use less if adding carrot i tried ~ 60 - 80ml] cooled fish stock, vegetable, chicken or dashi stock  (1 sachet of the Shimaya brand dashi stuff regardless of how much water you use)

Optional 1 Grated carrot 

1 baby potato, or just any small-ish potato, peeled and grated ¼ white, pointed or sweetheart Cabbage, shredded 1 spring onion, finely sliced a (large) thumb-sized piece o' ginger, grated 1 tsp soy sauce 1 tsp mirin 100g of seafood lightly cooked squid, king prawns or octopus (or some of each)vegetable oil, for frying

FOR THE SAUCE (If you don't happen to have some bulldog tonkotsu sauce)

3 tbsp ketchup 1 tbsp brown sauce 1 tbsp Worcestershire sauce ½ tbsp soy sauce ½ tsp mirin 1/ tsp honey

TO GARNISH

1 tbsp mayonnaise (having it in a squeeze bottle helps with presentation) dried bonito flakes - check the asian supermarkets for this powdered seaweed or togarashi seasoning sliced spring onion

-Method-

1.       Combine the flour, baking powder (dry), egg and stock (wet). Mix until smooth, whisking out any lumps without overmixing, (I used a silicone spatula for this, no whisking). Add the potato, season with a little salt and white pepper, cover and chill in the fridge for at least 2 hrs.

2.       (Tonkotsu sauce stage) While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.           Shred the Cabbage (slice it as thin as you can)

3.       Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood (Prawns obviously). Stir to thoroughly coat the mix in the batter.

4.       Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

5.       Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away, ideally, leftovers can be reheated in a pan or in the oven for 8 - 10 minutes at 180 degrees.

Adapted from: