Tag Archives: beef

Gyudon

Gyudon is quite popular and a comfort food for the Japanese. There are a few famous gyudon restaurants in Japan that are open 24 hours a day such as Yoshinoya, Sukiya and Matsuya and we always make it a point to dine in these three restaurants whenever we visit Japan, yes! my family loves Gyudon.

Gyudon is nutritious and quite easy to prepare. It consists of a bowl of rice with thin slices of fatty tender beef and onions. It can be topped with lava eggs. Today I just received my order of beef short plate from an online grocery store, so I decided to prepare this for our dinner tonight. My children will have a happy tummy again 🙂

Now my version is a combination of beef and dashi broth, as I like my Gyudon to have the best of both worlds, beefy and umami. Beef short plate is my preferred cut because it is tender and fatty hence more flavourful.

Ingredients

  • 500g beef short plate
  • 1 big yellow onion (sliced)
  • 240g water
  • 12g dashi granules
  • 240g beef broth (if you don’t have dashi, you may substitute the water and dashi to beef broth , that would be additional of 240g )
  • 20g premium soy sauce
  • 10g dark soy sauce (mine is the thin type of soy sauce)
  • 16g mirin or cooking wine
  • 1 tablespoon oil
  • salt to taste if your beef broth is unsalted

Method

  • Heat up your non stick pan in medium low fire, sauté your beef quickly. As this cut of beef is fatty, we want to render out some of the fats. No need to add oil. Stir it continuously so as not to overcook the meat. Do this for 1 minute. Set aside the meat. A little bit pinkish on the meat is fine as we will continue to cook it with the dashi and beef broth
  • In a heated wok, drizzle one tablespoon oil. Sauté the sliced onion until it becomes translucent.
  • Add in the water, broth and all the other seasoning. Followed by the meat. Let it simmer until the meat is no longer pinkish.
  • can be serve with lava eggs

Method (lava eggs)

  • Prepare ice water
  • Heat up a pot of water and let it boil
  • Add in 4 refrigerated eggs using a slotted spoon and lower down the heat to simmer
  • Simmer it for 6 minutes
  • Soak the eggs in ice water for 5 minutes
  • gently peel the eggs and ready to serve

Chili Con Carne With Beans

Topping for my nachos!

This is my favourite topping for nachos. It is also perfect to be paired with bread or even with long grain rice. The variety of spices and ingredients create an interesting blend of flavours and textures that truly make this dish absolutely scrumptious!

Ingredients

  • 300g minced beef
  • 175g beef broth
  • 1/2 can red kidney beans (drained)
  • 1/2 yellow onion (chopped)
  • 1 long red chili (seeds removed, chopped)
  • 2 tbs oil

Spices

  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1 1/4 tsp cumin
  • 2 tsp sugar
  • 1/4 tsp marjoram
  • 1 1/2 tsp tomato paste
  • Salt (to taste)

Method

  • Mix all the spices together and give a gentle whisk until well combined set aside
  • In a medium fire heated pan, add 2 tablespoons oil. Add the yellow onion, cook until tender, about 2 minutes
  • Add in the minced beef. Sauté until all brown.
  • Add all the spices, sauté for a minute or two
  • Add the broth, and let it come to boil
  • Turn down the heat and let it simmer for 2 more minutes.
  • Serve it as a topping for nachos or rice