I never make Gyudon the same way twice, but some things leave an impression. Besides the basic onions, dashi and soy sauce, I found that a bit of grated ginger and a dash of vinegar really ups the notch!
Besides, I’ve also changed the way I put food into my meal prep containers. I started storing my rice on top of the meat instead of the other way round, because that way the rice doesn’t get soggy from sitting in all the juices. The rice also acts as a splatter guard when it comes time to microwave the meal.
* Beef – 2.5lbs * Onions – 3 medium * Garlic – a few cloves * Equal parts soy sauce and dashi plus some water, enough to cover the beef * Sugar and vinegar to taste * Eggs – 8 * Napa cabbage – 3lbs
**Instructions**
1. Cook the eggs ahead of time. I like to sous vide at 63 degrees for 45 minutes, but soft boiled is also nice. 2. Make rice. Wash and cut the Napa cabbage. 3. Cook Napa cabbage in the pan first, season to taste. 4. While Napa cabbage is cooking down, cut onions and gather sauce ingredients. 5. Once Napa cabbage is done, stir fry onions in the same plan until lightly browned. 6. Add beef and sauce ingredients, and stir until the beef is cooked. Taste and adjust seasoning. 7. Assemble and serve.
1 Comment
I never make Gyudon the same way twice, but some things leave an impression. Besides the basic onions, dashi and soy sauce, I found that a bit of grated ginger and a dash of vinegar really ups the notch!
Besides, I’ve also changed the way I put food into my meal prep containers. I started storing my rice on top of the meat instead of the other way round, because that way the rice doesn’t get soggy from sitting in all the juices. The rice also acts as a splatter guard when it comes time to microwave the meal.
Full recipe: [https://servedwithrice.com/new-improved-gyudon-rice-on-top/](https://servedwithrice.com/new-improved-gyudon-rice-on-top/)
**Ingredients (served 8)**
* Beef – 2.5lbs
* Onions – 3 medium
* Garlic – a few cloves
* Equal parts soy sauce and dashi plus some water, enough to cover the beef
* Sugar and vinegar to taste
* Eggs – 8
* Napa cabbage – 3lbs
**Instructions**
1. Cook the eggs ahead of time. I like to sous vide at 63 degrees for 45 minutes, but soft boiled is also nice.
2. Make rice. Wash and cut the Napa cabbage.
3. Cook Napa cabbage in the pan first, season to taste.
4. While Napa cabbage is cooking down, cut onions and gather sauce ingredients.
5. Once Napa cabbage is done, stir fry onions in the same plan until lightly browned.
6. Add beef and sauce ingredients, and stir until the beef is cooked. Taste and adjust seasoning.
7. Assemble and serve.
Enjoy!