Improved Gyudon for Meal Prep
A bit of grated ginger and a dash of vinegar really takes a Gyudon up a notch! Putting the rice on top of the meat keeps it from becoming soggy sitting in the juices, and the rice acts as a splatter guard when it comes time to microwave the meal.
Servings: 8
Ingredients
- 2.5 lb beef
- 3 medium onions
- Few cloves of garlic
- 100 ml soy sauce
- 100 ml dashi
- Water enough to cover the beef
- Sugar and vinegar to taste
- 8 Eggs
- 3 lb Napa cabbage
Instructions
- Cook the eggs ahead of time. I like to sous vide at 63 degrees for 45 minutes, but soft boiled is also nice.
- Make rice. Wash and cut the Napa cabbage.
- Cook Napa cabbage in the pan first, season to taste.
- While Napa cabbage is cooking down, cut onions and gather sauce ingredients.
- Once Napa cabbage is done, stir fry onions in the same plan until lightly browned.
- Add beef and sauce ingredients, and stir until the beef is cooked. Taste and adjust seasoning.
- Assemble and serve.