Easy Gyudon (Beef Bowl) 简易版牛丼飯

* in collaboration with Xndo for Zero Rice

This 20-minute version of Easy Gyudon (Beef Bowl) 简易版牛丼飯 is one of the easiest to prepare meal whenever I'm rushing for time. Xndo Zero Rice has made it even more convenient as they come ready for consumption in sealed packets. Quick meals can also be pleasing to the eyes and yummy for my palate!

Xndo Zero Rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. 

#ZeroRice #XndoRecipes

Ingredients for Beef Bowl (enough for 2 pax) :

• 2 to 3 packets Xndo Zero Rice. Each box contain 4 packets. 
• 200 gm tender cut beef (thinly sliced)
• 5 to 6 pieces shiitake mushrooms (sliced)
• 1 cup Dashi stock (Dashi sachets available from Japanese supermarkets) 
• 1/2 cup mirin
• 2 tbsp Japanese soy sauce
• 1 medium sized onion (julienned)
• 1 stalk spring onion (chopped)(garnishing)
• dried seaweed (shredded)(garnishing)

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Combine Dashi stock, mirin and soy sauce in a cup. Set aside.
2. Heat few drops of oil in cooking pan at medium heat.
3. Toss in onions and shitake mushrooms and quick sauté.
4. Fold in the cup of liquid.
5. Allow to simmer till onions and shiitake mushrooms softened.
6. Fold in beef slices and simmer till your preferred doneness. Turn off heat.
7. Assemble, garnish, drizzle with sauce and serve whilst hot.

Ingredients for Onsen Eggs :

• fresh eggs 
• water

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Boil water in a saucepan.
2. Turn to low heat upon boiling point. 
3. Use a ladle to slowly submerge the eggs (one by one) into boiling water. 
4. Start timing right after last egg settles into saucepan. Do not cover lid. Leave the eggs in boiling water for +/-6 minutes. 
5. Meanwhile, prepare a large bowl with ice/cold water.
6. When time's up, transfer and submerge the eggs in ice/cold water for 5 to 10 minutes (to stop the cooking).
7. Peel the eggs and cut when ready to serve. The yolks should still be runny when halved.

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