1. EASY BEEF BOWL (Gyu-don)
Ingredients (for 1 serving)
・6 oz (170g) Cooked rice
・5 oz (140g) Thinly sliced beef
・1.7 oz (50g) Onion
・0.8 cup (200ml) Water
・1/2 tsp Dashi granules (Hondashi)
・1.5 tbsp Sake
・1.5 tbsp Soy sauce
・1 tbsp Sugar
・1/2 tbsp Mirin
・1/2 tsp Grated ginger
・1/3 tsp Grated garlic
Topping
・Egg yolk
・Red pickled ginger
Direction
1. Slice onion. Put it in pot with water, dashi granules, sake, soy sauce, sugar, mirin, grated ginger, and grated garlic.
2. Bring to boil, and add beef.
3. When it boils, skim foam from top of the soup.
4. When the liquid is reduced by half, it is done.
5. Dish up rice in bowl, and put beef on top.
Ready to eat!
2. EASY TEMPURA BOWL (Ten-don)
Ingredients (for 1 serving)
・6 oz (170g) Cooked rice
・1 oz (30g) Prawn
・1.4 oz (40g) Bell pepper
・1.4 oz (40g) Eggplant
・1.4 oz (40g) Kabocha squash
・Oil for deep-frying
Tempura batter
・2.5 oz (70g) Flour
・Half egg
・0.4 cup (100ml) Cold water
Sauce for tempura
・2 tbsp Water
・1 tbsp Soy sauce
・1 tbsp Mirin
・1/3 tsp Dashi granules (Hondashi)
Direction
1. If your prawn is frozen, prepare 3% salinity water (100ml water and 3g salt). Then, soak the frozen prawn in it. Wait for 30min-1hour.
2. Devein prawn (use paring knife to make shallow cut along back of prawn), and peel the shell. Please leave tail intact. Cut the tip of the prawn’s tail, and remove water.
3. Cut vegetables. Make tempura batter by mixing beaten egg, cold water, and flour. Prepare oil for deep-frying. Heat the oil to 170 degrees.
4. Dip vegetables in batter, and deep-fry in oil. Coat the prawn with extra flour, and dip it in batter. Deep-fry prawn until crisp.
5. Mix water, soy sauce, mirin, and granules to make tempura sauce. Microwave it for 30 seconds.
6. Dish up rice in bowl, and put tempura on top. Pour tempura sauce as you like.
Ready to eat!
3. EASY PORK CUTLET BOWL (Katsu-don)
Ingredients (for 1 serving)
・6 oz (170g) Cooked rice
Pork cutlet
・3.5 oz (100g) Pork loin
・Salt and pepper
・1 tbsp Flour
・1/3 Beaten egg
・2 tbsp Pnako (Bread crumbs)
・Oil for deep-frying
・2 Eggs
・1.7 oz (50g) Onion
・3 tbsp Water
・1 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Sugar
・1 tbsp Mirin
・1/3 tsp Dashi granules (Hondashi)
Direction
1. Make a cut in pork, sprinkle salt and pepper, and coat it with flour.
2. Coat pork with beaten egg and panko.
3. Deep-fry pork for 3 minutes on each side, turning over halfway through. Cut it into bite- size pieces.
4. Slice onion. Simmer it in pot with water, sake, soy sauce, sugar, mirin, and dashi granules.
5. When onion is cooked, add beaten egg (maybe it’s better to put the egg whites in first and cook). Then, add pork cutlet. Finally add the rest of beaten egg. Cook until eggs are desired consistency.
6. Dish up rice in bowl, and put cutlet and egg on top.
Ready to eat!
