Chef Ryan Cai
171 North Aberdeen Street, Chicago, IL
Gyuro Ramen – Gyu Don Recipe
Thinly Sliced Red Onion
Sliced Filet Mignon
1 Tablespoon Vegetable Oil
2 Tablespoons Japanese Cooking Wine
2 Tablespoons Mirin
1/2 Tablespoon Soy Sauce
1 Tablespoon Dashi Sauce
2 Pieces Butter
Salt and Pepper
Cooked White Rice
Pickled Red Ginger
1 Onsen Tamago (Japanese Low Temperature Egg)
Togarashi Powder (Japanese 7 Pepper Spice Mix)
STEP BY STEP
Heat 1 tablespoon of oil in the pan over medium high heat, and put the beef in the pan and cook until the beef is slightly browned. Shake a bit the salt and pepper on the beef and flip the beef to cook the other side.
When both sides of beef get browned, add 2 pieces butter and sliced red onion. Stir fry until butter is fully melted.
Add 2 tablespoons mirin, 2 tablespoons Japanese cooking wine, 1/2 tablespoon soy sauce, and 1 tablespoon Dashi sauce. Mix the beef with sauces and keep cooking until the sauce gets thicker.
Pour the beef and onion with sauce over the top of the rice. Put the Onsen Tamago in the center of the bowl. Add spring mix on the side.
Sprinkle the Togarashi Powder on the Onsen Tamago and sprinkle scallions around the beef. Put the pickled red ginger on the beef.