26th Dish Gyu-don from Japan

This must be the first recipe I’ve cooked where I was the only one that enjoyed it. The rest of my family thought it was awful. One of my girls was even going to give it minus figures! I myself was going to give this a 9.5. 

I can’t really explain why I loved this so much, every mouthful had a different texture or and taste; no two bites were the same. And the flavours were intense yet subtle. 

Ingredients

130g rice

100g thinly sliced beef

1/4 onion

1/2 tbsp vegetable or sunflower oil

beni shoga (red-pickled ginger)

 [A]

240ml dashi (soup stock)

1 tbsp soy sauce

1 tbsp mirin

1 tbsp sake

1 tbsp sugar

Methods/steps

Cut the onion into slices (5mm). Cut the beef into bite size pieces (3cm).

Heat the oil in a pan and fry the onion and the beef. Add [A], bring it to the boil, and then lower the heat and cook for 10 minutes.

Place the rice in a bowl, and pour over the cooked topping. Garnish with red pickled ginger.

So as it’s my blog I’m going to score this a 9.5 out of 10, however as no one else in my family enjoyed it, I don’t think I’ll be cooking this again.

Ammo