Gyudon with Aromatic Garland Chrysanthemum and Egg Yolk
An easy and fragrant twist on beef bowl using frozen gyudon topping. By tossing freshly torn garland chrysanthemum (shungiku) with seasonings and piping hot beef topping, the greens are perfectly wilted, creating a wonderful flavor profile that pairs beautifully with the finishing egg yolk.
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🍳 Cooking Flow
Place torn garland chrysanthemum, olive oil, vinegar, and salted kelp (shio kombu) into a bowl. → Add the microwave-heated beef topping and toss quickly to combine. → Serve over a bowl of rice and top with an egg yolk in the center.
Cooking Steps
Brief Cooking Order
Place torn garland chrysanthemum, olive oil, vinegar, and salted kelp (shio kombu) into a bowl. → Add the microwave-heated beef topping and toss quickly to combine. → Serve over a bowl of rice and top with an egg yolk in the center.
Introduction
An easy and fragrant twist on beef bowl using frozen gyudon topping. By tossing freshly torn garland chrysanthemum (shungiku) with seasonings and piping hot beef topping, the greens are perfectly wilted, creating a wonderful flavor profile that pairs beautifully with the finishing egg yolk.
Step 1
Place your desired amount of rice into a bowl.
Step 2
Tear the garland chrysanthemum (approx. 100g) by hand and place into a mixing bowl.
Step 3
Add 2 teaspoons of olive oil, a splash of vinegar, and 1 teaspoon of salted kelp to the bowl with the chrysanthemum.
Step 4
Add the piping hot beef topping (heated in the microwave at 500W for 2 minutes and 40 seconds) to the bowl and mix quickly.
Step 5
Arrange the mixed ingredients over the rice.
Ingredients List
Important Notes
Use frozen beef topping heated in a 500W microwave for 2 minutes and 40 seconds.
Tossing the piping hot beef topping with fresh garland chrysanthemum immediately helps to wilt the leaves slightly, creating an exquisite texture and aroma.
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