Kansai Style Gyudon

Kansai Style Gyudon

Sale price$10.90
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Sukiyaki is one of those things we crave every now and then. More often than not, those times tend to coincide with days where we would just like to starfish on the couch and not move. When that happens, we reach for our tried and tested gyudon recipe! The sukiyaki style sauce base creates a warm "under the blanket" feeling, while the gyudon format means we only have 1 bowl to clean….perfect!  We've also added scallions and mushrooms to the traditional onion base to add an additonal subtle layer of flavor while cutting the fattiness of the beef.

PS: Crack and egg over it in the last 30 seconds of cooking and you'll bring this dish to another level!

Size:Single Portion
Cut:USDA Short Plate
Rice:No Rice

Sliced Beef short-plate: 120g
Onions: 40g
Scallions: 30g
Oyster Mushrooms: 30g

Light soy sauce [Water, Soya Bean, Sugar, Salt, Wheat Flour, Sodium Benzoate], Mirin [Glucose Syrup (Glucose, Dextrose), Glutinous Rice, Koji (Rice, Rice Yeast)], Cooking Sake [Glutinous Rice, Salt, Koji (Rice, Rice Yeast), Food Acid (E363, E270)], Sugar

What to Expect

Effort Level: 1 Hat

Equipment Needed: Pan

Cooking Time: 5-6 minutes

Spice Level: Non-spicy

Total Calories: 333 kcal