Gyudon (beef bowl) is a popular domburi dish consisting of beef and onion served over a bowl of rice. The meat and onion are cooked in a mixture of soy sauce, mirin, sugar and sake giving the dish a sweet, salty flavour.





Typically, shichimi (red chili mix) are available at the table and added to taste.



※ Shichimi "seven flavor chili pepper" is a common Japanese spice mixture
containing seven ingredients.
The main ingredient is coarsely ground red chili pepper,
to which is typically added: yuzu peel, sesame seed, poppy seed, hemp seed,nori, ground sansho (japanese pepper) .

Today,I added yuzukosyou.
Yuzukoshou is a one of Japanese seasoning.
It is a paste made from chili peppers, yuzu peel, salt and liquor.
It is usually used as a condiment for nabemono dishes.
Sometimes I added it a little for dressing for vegetable salad .
Last month, I harvested yuzu in the garden of my husband's parents yard. and I Made yuzukosyou.
Yuzu is the Japanese citrus fruit give a discreet aroma and flavor.I love it!




INGREDIENTS (4 servings)


450g short-grain rice (or 980g cooked rice)
1 medium onion
400g wagyu beef (for sukiyaki slices)

(Broth)

300ml water
40ml soy sauce
50ml sake
40ml mirin
15g sugar


DIRECTIONS

1, Cook the rice.

2, Slice onion thinly.
Cut beef slices into 1.5-inch lengths.

3, Heat the broth ingredients in a saucepan.
Add the onion and cook over medium heat for 3 minutes until tender.

4, Add the beef and cook for 3 minutes.

5, In the meantime,divide cooked rice among 4 deep bowls.
place each portion over the four rice servings.

6, Dribble remaining broth in saucepan over each servings.





yuzu

O ZO-NI

(rice cake boiled in soup)




zōni is a Japanese soup containing mochi( rice cakes).
The dish is the traditional Japanese New Year foods.


As for ways of cooking the soup, different regions in Japan sport many variations, but in most cases it is either a clear soup (sumashi-jiru) flavoured with dashi (stock usually made from flakes of dried bonito) and soy sauce, generally preferred in eastern parts of the country, or a miso soup generally preferred in the western parts.

mochi is cut into a rectangle in eastern Japan, whereas in western Japan the mochi is usually round.

My zo-ni is eastern style
I use chicken,komatsuna( leafy vegetables), mitsuba (a Japanese herb similar to parsley) , naruto, daikon, carrot, and flakes of yuzu peel .



naruto is fish-paste cake, that is sliced and is used to decorate soup.


daikon ( Japanese white radish )


komatsuna




mitsuba