That’s my special Gyudon. I decided not to put most of the beef into the egg mixture AND I used tenderloin instead of sukiyaki beef. The steps are similar to my recipe for oyakodon except that I now separated the soy sauce mixture (mirin and soy sauce) from the beaten eggs and used my new oyakodon-making toy from Daiso:
So this is the size of the bowl, which makes the sliding of the eggy goodness onto the rice easier. Supposedly. I need more practice, for sure. That said, the meal was satisfying and I paired it with my concoction of plum vodka!
To make the plum vodka, I mixed 1 part concentrated plum with 3 parts vodka (I like them strong) and 4 parts water. Shake and serve over ice. After this, you will not get a food coma but you’ll go into an alcohol-induced sleepy bliss. *Yawn* Ok…I’m going to sleep this off. Laters!
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