The other day, I bought some cheap imported beef because I wanted to make gyudon (beef bowl), but today, I changed my mind and made gyudon in the nabe style.
1,400 ml water
2 tsp instant dashi
120 ml soy sauce
120 ml mirin
120 ml sake
(Dashi, soy sauce, and mirin ratio = approx. 12:1:1)
1 knob grated ginger
400 g thinly sliced beef
1 pack kinu (silken) tofu
1 pack enoki
6 leaves Chinese cabbage
1 1/2 onions
水 1,400 ml
しょう油 120 ml
みりん 120 ml
酒 120 ml
薄切り牛肉 400 g
玉ねぎ １ 1/2個
I first put sliced onions and thick portions of Chinese cabbage in the donabe, added the broth, and brought to a boil, simmered for a few minutes, and turned off the heat.
It was only about 5:30 in the evening. I let the donabe stand until my wife and daughter came home.
When they got home, I brought the donabe to a boil again (on the portable burner this time), and added the thin portions of Chinese cabbage, enoki, and tofu.
I added beef in the shabu-shabu style.
My family discussed what was the best nabe of the six we had had recently (tori tsukune nabe, oden, sukiyaki, udon suki, kimuchi nabe, and today's gyudon in the nabe style), and we concluded that tsukune nabe and udon suki were the best.
January 16, 2011
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Oh this looks wonderful! My husband loves gyudon so he will like this recipe very much. We will have to wait till next week to try this dish though. After we have finished moving to Toyota City Aichi!
Rose: If your husband likes gyudon, then I would suggest making gyudon (laugh)! I mean, I personally didn't like this particular nabe-style gyudon very much, which was a compromise between my son, who says he prefers sukiyaki to gyudon, and me, who like gyudon but hate sukiyaki. Besides, I thought about my daughter, who is usually a picky eater and doesn't have much vegetables, but is willing to have vegetables in any nabemono.
That's why I came up with this unusual (and maybe stupid) dish.
I hope you have a safe trip to Japan!
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