Main ingredients 🥩
beefonionoyster saucetonkatsu sauceegg
Solo Cooking God Simple Instant Gyo Don
A 5-minute dish that delivers deep, savory umami flavor rivaling professional Japanese restaurants by using tonkatsu sauce and oyster sauce.
🙋 Recommended for
- ⭐ People who need a hearty meal in just 5 minutes due to lack of time
- ⭐ Those wanting to creatively and usefully repurpose leftover tonkatsu sauce
- ⭐ Fans of the sweet-salty umami flavor unique to Japanese gyo don
Ingredients needed 🛒1 servings
- beef for bulgogi 150g
- onion 1/2 head
- water 2 cups (measured in paper cup)
- oyster sauce 1 tablespoon
- tonkatsu sauce 1 tablespoon
- sugar 1 tablespoon
- vinegar 1 tablespoon
- chicken stock 1/3 tablespoon
- rice 1 bowl
- black pepper a pinch
- red pepper powder a pinch
- egg yolk 1 piece
- green onion a little
Recipe 🍳
- Cut the beef for bulgogi into bite-sized pieces, and slice half an onion thinly.
- Heat 1–2 tablespoons of cooking oil in a pan, then add the prepared onion and beef.
- Fry over high heat, breaking up clumps of meat one by one, until the onion turns brownish and the surface of the beef loses its raw color.
- Pour in 2 cups of water, then add oyster sauce 1 tablespoon, tonkatsu sauce 1 tablespoon, sugar 1 tablespoon, vinegar 1 tablespoon, and chicken stock 1/3 tablespoon in sequence.
- Mix the seasoning well and reduce over high heat until the broth becomes moist and thickened.
- Place warm rice in a bowl and generously top with the cooked beef and sauce.
- Sprinkle black pepper and red pepper powder to taste, then finish by adding egg yolk and finely chopped green onion as garnish.
- Dice beef and onion into bite-sized pieces and stir-fry in a greased pan.
- Add water, oyster sauce, tonkatsu sauce, sugar, vinegar, and chicken stock, then simmer over high heat until thickened.
- Place on rice and garnish with egg yolk, green onion, black pepper, and red pepper powder.
Cooking tips 💡
- For a more authentic Japanese gyo don flavor, substitute chicken stock with hon-dashi, a traditional Japanese dashi base.
- Apple cider vinegar enhances flavor and adds a refreshing tang better than regular vinegar.
- Since the beef is thin and cooks quickly, pre-measuring seasonings beforehand helps prevent mistakes.
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