Gyudon and Oyako Don (Japanese Beef bowl and Chicken-egg bowl)

Felt like having a bowl of Yoshinoya’s rice with XXL toppings today… Hehe… What better way than to make your own toppings… You can request for as high a mountain of toppings you want!;)

I made both chicken and beef cos B likes only chicken don while I prefer beef.

300g chicken breast meat, sliced against the grain
300g beef, sliced very thinly against the grain
Two small onions, sliced thinly
1/2 brocolli
1/2 cauliflower
1/2 carrot, sliced thinly
A handful of beans
2 eggs, lightly beaten

800ml dashi stock(I used the teabag version)
4 tbsp soy sauce
2 tbsp sugar

6 tbsp mirin
2 tbsp sake(I used Huatiao wine instead)

Marinade for each meat
1/2 tsp baking soda (or 1 egg white)
1 tbsp corn flour
1 tbsp wine

If you are cooking only Gyudon or Oyakodon, halve all the ingredients above (except for the meat).

Marinating the meat is also optional but it’s a step I included as I like my meat to be tender and silky, especially the chicken.:)

1) boil the dashi stock, soy sauce and sugar (to get mixture A).
2) add vegetables and boil till cooked. Strain and set aside.
3) in a separate pan, bring 3 tbsp mirin and 1 tbsp wine to a boil.
4) add half of mixture A and bring to a boil.
5) add in half the onions, followed by the chicken
6) when chicken is cooked, drop in a lightly beaten egg and cook the egg till it’s done the way you prefer. I like it half-boiled. B likes his well done.
7) ladle over steaming white rice and add the cooked vegetables. Oyakodon is done!

8) repeat steps 3) – 7) for the Gyudon.

Gyudon is done! I added one of those instant miso soups as a side to satisfy my Yoshinoya craving. 😉 hehe… Enjoy!