Easy Gyudon Recipe

Ingredients

• 2 to 3 packets Xndo Zero Rice. Each box contain 4 packets.
• 200 gm tender cut beef (thinly sliced)
• 5 to 6 pieces shiitake mushrooms (sliced)
• 1 cup Dashi stock (Dashi sachets available from Japanese supermarkets)
• 1/2 cup mirin
• 2 tbsp Japanese soy sauce
• 1 medium sized onion (julienned)
• 1 stalk spring onion (chopped)(garnishing)
• dried seaweed (shredded)(garnishing)

Ingredients for Onsen Eggs :

• fresh eggs
• water

Directions:

1. Combine Dashi stock, mirin and soy sauce in a cup. Set aside.
2. Heat few drops of oil in cooking pan at medium heat.
3. Toss in onions and shitake mushrooms and quick sauté.
4. Fold in the cup of liquid.
5. Allow to simmer till onions and shiitake mushrooms softened.
6. Fold in beef slices and simmer till your preferred doneness. Turn off heat.
7. Assemble, garnish, drizzle with sauce and serve whilst hot.

Directions - Black Pepper Sauce:

1. In a heated pan, add in butter, minced garlic, black pepper, Curry leaves and stir fry at low heat until fragrant. Add in plain flour and mix well.
2. Add in water slowly and stir until no clumps
3. Add in oyster sauce and dark soya sauce and mix well.
4. Mix in the crispy chicken and mix well.
5. Place chicken on top of noodles and serve.

Directions for Onsen Eggs:

1.  Boil water in a saucepan.

2.  Turn to low heat upon boiling point.

3.  Use a ladle to slowly submerge the eggs (one by one) into boiling water.

4.  Start timing right after last egg settles into saucepan. Do not cover lid. Leave the eggs in boiling water for +/-6 minutes.

5.  Meanwhile, prepare a large bowl with ice/cold water.

6.  When time's up, transfer and submerge the eggs in ice/cold water for 5 to 10 minutes (to stop the cooking).

7.  Peel the eggs and cut when ready to serve. The yolks should still be runny when halved.

Recipe by Rachel Lee from Singapore Home Cooks