Ingredients (2 servings)
・Rice (as much as you want)
・Grated Yama-imo (Japanese yam) or Naga-imo (Chinese yam)
・Shredded nori seaweed
Beef for gyudon
・5.6 oz (160g) Thinly sliced beef
・2 oz (60g) Onion
・2 slices of Ginger☆
・2 tbsp Soy sauce☆
・2 tbsp Sake☆
・2 tbsp Mirin☆
・1.5 tbsp Sugar☆
・2/5 cup (100ml) Water☆
Dashi (Yamagata Prefecture style pickles)
・4.6 oz (130g) Eggplant
・3.5 oz (100g) Cucumber
・1/2 oz (15g) Ginger
・1 Myoga ginger
・5 sheets of Shiso
・3 tbsp Soy sauce★
・1 tbsp Mirin★
・1/2 tbsp Sugar★
・1/2 tbsp Rice vinegar★
・1 tbsp Shio kombu (Shredded salted kombu)★
Shishito peppers side dish
・2.5 oz (70g) Shishito peppers
・2 tsp Sesame oil
・2 tbsp Water◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・1 tsp Rice vinegar◇
・1/2 tsp Dashi powder◇
Eggplant side dish
・10 oz (280g) Eggplant
・2 tsp Olive oil
・2 tsp Soy sauce◆
・2 tsp Mirin◆
・1 tsp Oyster sauce◆
・1 tsp Butter◆
Miso soup
・1.4 oz (40g) Onion
・1 sheet of Thin fried tofu
・1 tbsp Dried wakame seaweed
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
Direction
1. [Gyudon] Prepare thinly sliced beef. Shred onion. Put ☆ in a pot. Stir well and simmer onion with the sauce. When onion is slightly cooked, add beef. Cook until beef is fully cooked, and onions get soft. (Let them soak in the sauce as they are until it is time to eat, allowing the flavors to soak in.)
2. [Dashi] Cut all vegetables (eggplant, cucumber, shiso, myoga, and gigner) into fairly small cubes. In a mixing bowl, combine these veggie with ★. Refrigerate until time to serve.
3. [Gyudon] Prepare tororo (grated Japanese yam (or Chinese yam)). Serve rice in a bowl and top with beef, dashi, and yam. Finished with shredded nori seaweed on top as desired.
4. [Shishito side dish] Cut a slit in the shishito pepper. Cook it with sesame oil in a pot. Turn off the heat. Immediately add ◇ to the pot, mix well and soak up the flavors in the shishito pepper.
5. [Eggplant side dish] Cut eggplant into small pieces. Stir-fry with olive oil. When it’s almost cooked, season it with ◆.
6. [Miso soup] Shred onion and thin fried tofu. Simmer them with water (add dashi powder as needed). Bring to a boil and add dried wakame seaweed. When the onions get soft, turn off the heat. Dissolve miso paste, and it’s done.
