Gyudon & Oyakodon (Japanese Rice Bowls)

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RECIPE DATA

TITLE: Gyudon & Oyakodon (Japanese Rice Bowls)
SERVES: 3
PREP: 10 min
TOTAL: 30 min

INGREDIENTS
10 g (about 1 dried 10 cm squares) kombu
10 g (about 1 cup loosely packed flakes) bonito flakes
2 cups (500 ml) water
⅓ cup (80 ml) soy sauce
¼ cup (60 ml) mirin
2 tbsp sake
1 tbsp honey
2 onions, sliced
400 g (about 2½ cups pieces) shaved beef (gyudon) or 400 g (about 2½ cups diced) pre-diced chicken thigh (oyakodon)
4 eggs, lightly beaten (oyakodon) or raw yolks (gyudon)
400 g (about 2 cups) short-grain rice
spring onion, pickled ginger, shichimi, mitsuba

STEPS
1. Put 400 g (about 2 cups) rice and 2½ cups (625 ml) water in the bowl. Cook; tip into a thermoserver.
TM SETTINGS: 20 min / 100°C / speed soft / reverse
2. Dashi: 2 cups (500 ml) water and kombu in the bowl. Heat; add bonito, steep 5 min, strain.
TM SETTINGS: 10 min / 60°C / speed 1
TM SETTINGS: 5 min / 90°C / speed 1
3. Mix 1½ cups (375 ml) dashi with soy, mirin, sake, honey.
4. In a frying pan, simmer onions in the sauce 5 min. Gyudon: add beef 2 min. Oyakodon: add chicken 6 min, then pour eggs over, lid on 1 min, just set.
5. Slide onto rice. Gyudon: raw yolk, pickled ginger, shichimi. Oyakodon: mitsuba or spring onion.
6. Portion & store: makes ~3 adult portions (1 bowl); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Not suitable.

NOTES
Portion size: 1 bowl
Batch note: One meal for 2 adults + 2 kids; eat fresh. Dashi made in the bowl; topping simmered in a pan; egg left runny as in Japan.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/gyudon-oyakodon-japanese-rice-bowls/