Beef Gyudon
By Chef Aman Lakhiani
For 2 People
45+ Mins
Allergens: Sesame, Sulphites
Video Masterclass
Utensils & Essentials
Saucepans, frying pan, knife,
chopping board, vegetable or sesame oil.
Ingredients
Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.
Sesame, Sulphites
Sesame, Sulphites
Beef Gyudon
- 250g beef skirt, cut into strips
- 2 onions
- 2 peppers
- 1 thumb ginger
- 5 spring onions
- 60g toasted sesame seeds
- 2 tbsp pickled ginger
- 1 dashi powder sachet
- 300g sushi rice
- 100g edamame beans
Sweet Soy Sauce
- 100ml light soy sauce
- 100ml mirin
- 50g sugar
- 1 garlic clove
- small piece ginger
- 1 tsp cornflour
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How to make
Beef Gyudon
Begin by making the sweet soy sauce. To do this, add the light soy sauce and mirin, along with 50ml water, to a small saucepan. Slice the ginger, crush the garlic, and add to the liquid mix.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Bring to a boil and reduce by a quarter until it becomes a thin syrup. Then, mix cornflour together with a little water and add to saucepan so it thickens slightly to a rich sauce. Set aside.
To cook the rice, measure the volume and add to a saucepan with twice that same volume of water. Bring to a steady boil and cook until all the water has absorbed.
Shred the onions and fry them in oil until coloured. Add the chopped ginger and peppers, and sweat for 2 minutes.
Add then beef and cook on a medium-high heat until it has browned off. Once coloured, add the dashi powder and the sweet soy sauce you've made, and cook until it turns syrupy.
Toast the sesame seeds on a medium heat in a dry frying pan until they have turned golden. This shouldn't take more than a couple of minutes – toss them regularly as they cook to avoid burning.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
