Ingredients
- 250 grams thinly sliced wagyu beef
- 2 tablespoons mirin
- 2 tablespoons Lee Kum Kee premium soy sauce
- 2 teaspoons white sugar
- 1 large egg
- Half a scallion / spring onion to garnish
- 2 bunches of bok choy
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 tablespoon water
- Drizzle of sesame oil
- 1 cup rice (leftover or freshly made)
Method
- Boil the egg until soft boiled or desired doneness.
- Add the mirin, soy sauce and sugar to a pot on low to medium heat. Simmer until slightly sticky.
- Add the wagyu beef slices to the pot with the sauce. Cook until medium, typically around 1-2 mins each side, or until desired doneness.
- Slice the boiled egg in half and add on top of the cup of leftover (or freshly made) rice along with the wagyu slices and sauce. Cut the scallion / spring onion into small pieces to garnish the egg.
- Boil the bok choy for 5 minutes or until soft. Mix together the oyster sauce and water and pour over the bok choy with a drizzle of sesame oil.
- Serve the bok choy with the gyudon. Enjoy!
Product used in recipe
- Lee Kum Kee - Panda Brand Oyster Sauce
- Lee Kum Kee - Premium Soy Sauce
