deelady
Executive Chef
Gyudon- Japanese Beef Bowl
Ingredients (4 servings):
4 cups cooked plain Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi (recipe follows)
5 tablespoons soy sauce
3 tablespoons mirin (SWEET SAKE FOR COOKING)
3 tablespoons sugar
1 tea spoon sake
directions:
- cook Japanese rice
- slice onion thinly
- cut beef thinly sliced and into bite-sized pieces
- put dashi, soysauce, sugar, mirin, and sake in a pan
- add onion slices in the pot and simmer for a few minutes
- add beef in the pan and simmer for a few minutes
- serve hot Japanese rice in a bowl
- put the beef topping on the top of rice
dashi japanese soup stock
Dashi
becomes the base of many Japanese dishes, such as miso soup and
nimono (simmered dishes). Since dashi is often used in Japanese cooking,
it's useful to know how to make it.
Ingredients:
5 cups of water
10 cm square of konbu (10g dried kelp) OR SEAWEED
10-20 gr dried katsuobushi-Katsuobushi are pink flakes of dried bonito fish (tuna), directions:
- wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel
- place water and kelp into pot, heat them on middle (rather low) flame
- remove kelp when kelp comes up on surface
if you boil dashi, it becomes slimy and murky
- just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame
- prepare strainer covered with thin cloth on top
- when katsuobushi are sinking down place it on the strainer
Ingredients (4 servings):
4 cups cooked plain Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi (recipe follows)
5 tablespoons soy sauce
3 tablespoons mirin (SWEET SAKE FOR COOKING)
3 tablespoons sugar
1 tea spoon sake
directions:
- cook Japanese rice
- slice onion thinly
- cut beef thinly sliced and into bite-sized pieces
- put dashi, soysauce, sugar, mirin, and sake in a pan
- add onion slices in the pot and simmer for a few minutes
- add beef in the pan and simmer for a few minutes
- serve hot Japanese rice in a bowl
- put the beef topping on the top of rice
dashi japanese soup stock
Dashi
becomes the base of many Japanese dishes, such as miso soup and
nimono (simmered dishes). Since dashi is often used in Japanese cooking,
it's useful to know how to make it.
Ingredients:
5 cups of water
10 cm square of konbu (10g dried kelp) OR SEAWEED
10-20 gr dried katsuobushi-Katsuobushi are pink flakes of dried bonito fish (tuna), directions:
- wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel
- place water and kelp into pot, heat them on middle (rather low) flame
- remove kelp when kelp comes up on surface
if you boil dashi, it becomes slimy and murky
- just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame
- prepare strainer covered with thin cloth on top
- when katsuobushi are sinking down place it on the strainer
