I am currently in my confinement month but I would still try to keep my posts regular because the last time I took a break, it was kinda hard for me to get back into the groove of updates. I felt lazy or just couldn’t get my rusty brain to think. So, rather I would schedule this entire month of December as Rice Month! Initially I had planned all these recipes for theme week – rice, but since I can’t do much cooking for the next few weeks, it shall be rice month instead. This way it’s a win-win. My readers still get regular postings and I don’t get moldy. Haha. The next one month are all scheduled posts but I hope you’ll still enjoy browsing through them.
Let’s kick off with this Japanese favourite of mine….gyudon! I love the donburi dishes they have where everything is in one bowl with rice and you eat by mixing everything together. I saw this recipe from Nami of Just One Cookbook and was ecstatic at the simplicity of its prep but very fulfilling to eat.
I like to make this for myself when hubster is off travelling, it is a very comforting dish and very fast to cook, you can definitely adjust the portion to suit a family or more than one person but this recipe is for one.
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GYUDON RECIPE
(recipe from Nami of Just One Cookbook with small changes) 
Ingredients;
1/2 an onion, cut to wedges
Thinly sliced lean beef
1/2 teaspoon brown sugar
1 tablespoon sake
1 tablespoon mirin
2 tablespoons soy sauce
1 egg beaten
Shredded seaweed for garnish
Shichimi Pepper
Sunflower oil
Water
Cooked Rice
Steps;
1. I like to cook my onions first to get them soft. Heat a pan with some sunflower oil and sautee the onions for 2 mins.
2. Add the beef and sautee till it’s semi-cooked.
3. Add the sake, mirin and soy sauce and some water (depending on how dry you’d like it to be)
4. Let it simmer in low heat for few seconds.
5. Add the brown sugar and stir.
6. Pour the beaten egg all over the beef and cover for 2 seconds just to let the egg cook but not all the way. Turn off the heat.
7. Ladle some rice into a bowl. Pour the contents of the beef and egg on top.
8. Garnish with sprinkling of shichimi pepper and shredded seaweed.
Enjoy!
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I love Donburi! The beef version is lovely with the balance of sweet and savoury and it’s so easy to do!!
Yes kelly, i like to make this when hubster’s off traveling and im making it for one person. 🙂
Looks great! Hope you’re enjoying your confinement… (makan apa? Ginger wine chicken everyday ah?)
ueek, cannot lah….by third day i was craving for steaks dy. Less gingery stuff this time round. Quite normal chinese food sans those few to expel wind. 🙂
Hi Sharon! Thank you so much for trying this recipe and linking back to me. I’m glad you liked this recipe! Congratulations on the new baby! My mother in law made some special Chinese soup when both of my kids were born, too! Good luck with the 1st confinement month. 🙂
Thanks Nami, while i know the importance of all the boiled soups, im kinda craving for a nice bowl of gyudon just about now, or anything that’s a change from the herbs and ginger. haha.