Intro:
Method:
Soy egg yolks:
- Before we begin this recipe wash and cook rice for 4 in usual rice cooker fashion first. To make the cured eggs start by separating 4 duck egg yolks from the whites then place the yolks into a small bowl. Keep the egg whites as these can also be used for scrambled eggs. To the egg yolks now add 50mls of light soy and 50mls of mirin. Ensure the egg yolks are covered and allow to cure for 1-4 hours in the refrigerator. The longer the egg yolks are left to cure the more candy like the texture will be.
Dashi Stock:
2. Next to make dashi, add 5g of kombu and 3 dried shiitake mushrooms to 450ml of cold water in a pan for 15 minutes off the heat. Next place the pan onto a medium heat and bring the stock up to 70°c. When ready remove and discard the kombu then add 5g of bonito flakes and turn the heat up to high. Allow the stock to infuse for around 10-15 minutes.
Beef:
Vegetables:
6. Now let’s cook, in a large pan add all of the dashi stock made earlier and bring up to a simmer. Next add the soy, mirin, sugar and sake then reduce the liquid by half. When reduced add the sliced onion and ginger and cook for 2-3 minutes until the onion becomes softened.
7. Finally add the raw beef then season with a pinch of salt and black pepper then turn the heat to high and continue to reduce and to cook the beef. When the beef is cooked and the liquid is intensified adjust the seasoning if needed, then we are now ready to serve.
8. To serve, fill up a few serving bowls with some fresh steamed rice then layer the cooked beef over the top. Drizzle some of the remaining sauce over the beef then place a cured egg yolk over the top. Top with some optional togarashi seasoning and some sliced spring onions to lighten things up. Have fun making this super simple bowl of gyudon!
