Dani’s Kitchen: Beef Gyudon Hack with Onsen Egg (Without Mirin and Sake)

My goal this pandemic is to learn more Asian and European dishes. How can that be possible if you lack the signature “Asian” ingredients? Simple — I just watch YouTube tutorials and learn how to play around with the available ingredients in the pantry as substitutes.

This time, I tried the Beef Gyudon recipe with Onsen egg. It’s one of my favorite orders in Japanese restaurants. I love the delicate sweetness and umami taste combined in tender beef strips, gorgeously topped over a hot bowl of rice with pickled radish and egg. However, I don’t have Mirin and Sake. I know these two are basic Japanese ingredients that give that distinct taste to Japanese dishes, but I have no time to rush to the grocery. Good thing, I found a recipe online that recreates Gyudon without using these two flavor enhancers.

It’s also my first time trying out the famous Onsen egg which is usually a perfect topping for Ramen or Japanese rice bowls.

Ingredients

Beef

  • 250g Beef Sukiyaki or any thinly-sliced beef
  • 1 white onion, cut into strips
  • minced garlic
  • 1 beef cube
  • 1 egg
  • onion leeks for toppings

Gyudon sauce

  • 1/4 cup water
  • 3 tbsp. soy sauce
  • 3 tbsp. sugar
  • white pepper

Procedure: Beef and Onsen Egg

  • Sauté the white onions and garlic and add the beef.
  • Add 3 cups of water and 1 beef cube and cover for it for 30-45 mins or until the beef gets tender.
  • Mix the Gyudon sauce and let it simmer for about 5 minutes.
  • For the Onsen egg, boil a pot of water for 10 minutes and take it off from the stove.
  • Drop the egg and cover it for 8 minutes.
  • Take the egg from the pot and let it cool down.
  • Assemble the beef. On a bowl of white rice, top the beef with onion leeks and crack the Onsen egg.

The recipe I am following says to sauté the beef in white onions and garlic and just add water. However, I noticed that the beef takes time to tenderize. I think it depends on the type of beef used. Had I known, I should have just fried it for a few minutes first before adding the sauce to save time.

Conclusion

My family liked it! It’s my first attempt on Beef Gyudon but it turned out to be a success!I will try to stock on basic Japanese ingredients like Mirin, Sake, and Dashi so I can cook more Japanese recipes in the future.

Any Asian recipe you’d like to recommend?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s