Gyudon (Japanese Beef Rice Bowl)

Gyudon (Japanese Beef Rice Bowl)

On my trips to Japan i fell in love with this tasty dish. I had it for lunch quite a lot, and back home, I quickly tried to recreate it. Its basically thin sliced beef braised in typical japanese flavors (almost the same as the famous teriyaki sauce) In this version i also included mushrooms, that I really like together with the beef (purist can leave them out!). Finally this dish also provided an excuse to use the bowl and carp-chopstick holder I bought while visiting.

Recipe

  • Steamed rice
  • Thinly sliced beef
  • Onion
  • Mushrooms
  • Pickled ginger
  • Mirin (sweet sake)
  • Soy sauce
  • Sugar
  • Dashi powder

Slice the beef as thinly as posible, cut the onion and mushrooms into slices.

Combine mirin, soy, sugar and dashi in a pan. Add the onion, mushrooms and simmer for a couple of minutes. Add the beef and let it simmer for another couple of minutes.

Add the rice to a bowl and put the beef mixture on top. Garnish with pickled ginger.

ENJOY !

 

Tournedos Rossini

Tournedos Rossini

Beef tenderloin with a pan fried slice of foie gras on top, this one is sure to impress your guests. On the side i served potatoes with home made béarnaise and a fresh salad.

Recipe

  • Whole beef tenderloin
  • Whole foie gras lobe
  • Chopped hazelnuts

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Place the fried foie gras on top of the steak and serve.

ENJOY !