Gyudon (牛 丼)

Ingredients for Gyudon (牛 丼)

Instructions for Gyudon (牛 丼)

To prepare the Gyudon (牛 丼) recipe, please follow these instructions:

Cut the half onions into small boats, separate the dishes.

Grate, very fine, 5 gr. Ginger.

Cut the spring bulbs very well.

Now the Onsen tamago (hot source egg) must be made
Take a heavy pot and lay the two eggs in them.
Put a pot of boiling water and pour over them. There must be enough for the water to cover them completely.
Put a lid over the pan with the eggs and let the eggs boil for 20 minutes by themselves. Remove the eggs after 20 minutes and leave them in ice water. Cut one egg into a small bowl, very carefully, to see what it looks like. The egg white must be slightly bleached and the flower is totally liquid, inside the white.

Now the meat must be boiled in hot water. When the meat loses its red color, it is removed from the water.

Now we are going to make Gyudon.
Take a deep pan and add Sake, Hon-Mirin, Soya Sauce, and Sugar.
Turn on the fire and wait until it starts to boil. Add the meat.
Once the meat has been steadily fried, it is removed and the cloudy gyudon gets on the forehead.

Add water to your forehead sauce, Dashi, fine grated ginger and onion. Add a lid. When it all starts to boil, heat the heat down and cook for 5 minutes.

Remove the lid and add the meat. When the liquid is light away, add the cooked rice into a bowl and then lay the meat and onions on top of the rice to cover them perfectly. Sprinkle the finely chopped spring onions like topping, add in a small side of the bowl, beni shoga, and then the boiled egg in the middle. Be careful, it does not break. Sprinkle a fine line of chilli pepper on the egg.

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tips:
Some things can be difficult to get hold of, but you can order most of them over the net, or maybe find them in a local Asian store.