GyuDon, a beef bowl in Ikujo-gai, Yoshino
Go home from get off work and find that my husband has a cold again😷! It's not easy to cook a quick dinner in a hurry. I suddenly remembered that there was half a pack of hot pot beef left after I made the Flammulina Flammulina Beef Rolls that day, so I immediately put the rice in the pot and started cutting onions to prepare simple beef rice.
Materials: Two people
Onion- one julienne
Hot Pot Fat Beef- half pound
rice wine- 100ml
Water- 200ml
Sauce- 3Soup spoons
Mirinmirin-3Soup Spoon
Sugar- 1Soup Spoon
Two slices of tender ginger
Two bowls of rice
Eggs- one
Two tablespoons of milk
A little chopped green onion
How to:
-Pour water and rice wine into the pot, add the onions after the water boils.
-Turn to medium-low heat, add soy sauce, mirin, sugar, cook10-15 minutes until the onions are soft (depending on the softness of the onions to determine the cooking time)
-Cook the fat beef until it changes color and then turn off the heat for two minutes, otherwise the meat will be old
-Rice in a bowl🍚, put the beef and onion on top of the rice.
-Boil the remaining beef juice and add an egg➕ Break up the milk and pour in, turn off the heat after the soup boils.
-Finally, pour the beef egg sauce over the beef bowl and sprinkle with chopped green onion
It's dinner time!
The eggs and milk are ready to thicken.
Small walks
～If you have enough time, you can use kombu bonito to cook broth instead of water, it will be more fragrant.
～The egg milk step can be omitted, I like to add it because it is like sukiyaki, and the bibimbap is especially delicious.
～If you like mushrooms, you can add them and cook together
～&The ratio of soy sauce, mirin, and water is 1-1-4 (3A little more spoon is 50ml, but I think everyone's taste is different, soy sauce can be reduced appropriately)
My beef bowl is simple, but it tastes as good as Yoshinoya's. When you don't want to spend too much time roaming the kitchen after a busy day, the rice cooker will take enough time to prepare and cook this dinner.
I hope you like my Kuaishou dinner, and keep working hard next time💪!
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拋開吉野幾條街の牛丼GyuDon
下班回家發現老公又感冒😷了！匆忙間想要快速料理一份晚餐也是不容易。突然想起那天做完金針菇肥牛卷好像還剩下半包火鍋牛肉，馬上就把米飯下鍋開始切洋蔥準備煮簡易牛肉飯了。
材料：兩人份
洋蔥- 一個切絲
火鍋肥牛- 半磅
米酒- 100ml
清水- 200ml
醬油- 3湯勺
味醂mirin- 3湯勺
糖- 1湯勺
嫩薑兩片
白飯兩碗
雞蛋- 一個
牛奶兩湯勺
蔥花少許
做法：
-鍋裡倒入水跟米酒，水開後下洋蔥。
-轉中小火加入醬油，味醂，糖，煮10-15分鐘到洋蔥變軟（看個人喜歡洋蔥的軟度決定煮食的時間）
-下肥牛肉煮到變色再滾兩分鐘馬上關火，不然肉會老滴
-碗裡盛好米飯🍚，把牛肉跟洋蔥鋪在飯上面。
-把剩下的牛肉汁煮滾，再把一個雞蛋➕牛奶打散倒入，湯滾後關火。
-最後把牛肉蛋汁淋在牛丼上面，撒上蔥花
開飯啦！
雞蛋跟牛奶調好準備勾芡用。
小撇步
～時間充足可以用昆布柴魚煮高湯代替清水，會比較香。
～雞蛋牛奶步驟可以省略，我喜歡加因為好像壽喜燒一樣，拌飯特別好吃。
～喜歡蘑菇的可以加進去一起煮
～&醬油，味醂，水的比例是1-1-4 （3湯勺多一點點就是50ml，但是我覺得每個人口味不一樣，醬油可以適量減少）
我的牛丼雖然材料簡單，味道不比吉野家的差。在忙碌了一天之後不想花太多時間在廚房遊蕩的時候，就電飯鍋煮米飯的時間已經足夠準備跟煮好這份晚餐了。
希望大家喜歡我的快手晚餐，下次繼續努力💪！
