Monterey Gyudon (Sukiyaki Beef Rice Bowl)2017-11-27
½ cup Magnolia Nutri-Oil
½ k. monterey beef breakfast steak, sliced thinly
diagonally into long strips
½ cup leeks (scallions) or spring onions
½ cup local shiitake mushrooms (Chinese or Japanese,
pre-soaked for 15 minutes), sliced into thin strips
½ cup carrots, peeled, sliced thinly into flowerettes
1 beef cube
2 cups water
½ cup local soy sauce
¼ cup each white sugar and mirin (sweet sake) or use 2 tbsps. Chinese
8 cups Jasponica rice,
cooked & hot, place in 8 deep Japanese bowls
For the topping:
8 whole eggs
½ deep Japanese bowls
Put Magnolia Nutri-Oil in a 12"-saute pan.
Add beef slices and stir until cooked.
Push to one side of the pan, add leeks on one side, carrots on the other side.
Add crumbled beef cube, water, soy sauce and mirin, let boil.
To serve: Put a raw egg on top of each bowl of rice and a tablespoon of sliced pechay. Top with beef-vegetable mixture. Serve right away.