Gyudon Omelet Bowl Breakfast
Ingredients (2 servings)
Gyudon omelet bowl
・Cooked rice (as much as you want)
・4.2 oz (120g) Thinly sliced beef
・3.5 oz (100g) Gobo (Burdock)
・1.7 oz (50g) Onion
・1/2 tbsp Sesame oil
・2 tbsp Sake☆
・2 tbsp Soy sauce☆
・2 tbsp Mirin☆
・1 tbsp Sugar☆
・1 tsp Grated ginger☆
・4 Eggs
・1 tsp Oil
・Minced green onion
・Red pickled ginger
Miso soup
・2 oz (60g) Tofu
・2 oz (60g) Potato
・1.7 oz (50g) Onion
・1-2 tsp Dried wakame seaweed
・1.7 cups (400ml) Water
・A pinch of Dashi powder
・2 tbsp Miso paste
Sweet potato salad
・5.3 oz (150g) Sweet potato
・3.5 oz (100g) Cucumber
・1.7 oz (50g) Canned corn
・0.7 oz (20g) Sausage or Bacon or Ham
・1 tsp Oil
・1 tbsp Ground sesame
・1.5-2 tbsp Mayonnaise★
・1 tsp Soy sauce★
・A pinch of Sugar★
Sweet potato kimpira (stir-fry)
・4.2 oz (120g) Sweet potato
・1.7 oz (50g) Carrot
・1 tbsp Oil
・1 tbsp Mirin◇
・1/2 tbsp Soy sauce◇
・1-2 tsp Sugar◇
・A pinch of Salt◇
Direction
1. [Gyudon omelet bowl] Fry onion and gobo with a little oil. Add beef and ☆. Simmer until the liquid is reduced to about half its volume.
Beat two eggs (for one serving) to make an omelet. While making omelet, put beef in the middle.
2. [Miso soup] Cut vegetables into small pieces, and dice tofu. Simmer vegetables first until soft (add dashi powder here if needed). Add dried wakame seaweed and tofu. Bring to a boil and simmer for 1-2 minutes. Then, turn off the heat. Dissolve miso paste.
3. [Sweet potato salad] Dice sweet potatoes, sausage and cucumber. Fry sweet potatoes and sausage with a little oil until soft. Let it cool throughly. Place the thoroughly drained cucumber, cooled sweet potatoes and sausage in a bowl. Add corn and ground sesame, then season them with ★.
4. [Sweet potato kimpira] Shred sweet potatoes and carrot. Stir-fry with oil. Season them with ◇ and cook until sweet potatoes get soft.
