Скачать с ютуб Japanese-Inspired Beef Gyudon in minutes в хорошем качестве

Japanese-Inspired Beef Gyudon in minutes

Ingredients (1 portion) Cooked rice Thinly sliced beef 150g Oil 20g Peeled ginger 15g One small onion (120g) Dashi powder 2 teaspoons Water 400ml Sugar 2 teaspoons Sake 1 tablespoon Soy sauce 1 full tablespoon A pinch of (garlicky) salt (optional) 1 Egg yolk Optional toppings: thinly sliced green onions, pickled ginger, sesame seeds, nori (seaweed flakes) Tips I choose to use the fatty part of the meat because it will be tender and juicy compared to lean meat when boiled, providing a more succulent meat texture Slicing the ginger thinly will help infuse the meat with a subtle and pleasant ginger flavour. Large ginger slices can overpower the taste and aroma of the beef I use 2-3 kombu seaweed sheets boiled in 500 ml of water over low heat as a substitute for dashi or bonito flakes. The soup made from kombu dashi provides the natural umami and delicious seaweed flavour more authentically than just using salt, soy sauce, or MSG Using dashi powder or dried fish flakes can save time when making soup that would otherwise require an hour of simmering with fish, vegetables, or pork/chicken bones. It's suitable for quick meal preparations.