Recipe: Gyudon (Japanese Beef Rice Bowl)

Gyudon, also known as Japanese beef rice bowl is a great dish to make when you want to whip up a quick, nutritious meal for the family. For the beef, you may use Australian beef cuts such striploin, rump or even knuckle. The beef is thinly sliced and then cooked with onions as well as a mixture of sugar, Japanese soy sauce, mirin and sake. The beef is then topped on warm rice and served with a side of miso soup. Our kids love this!

Thank Nami from Just One Cookbook for this easy, delicious recipe. Do check out her website for lots of great Japanese recipes.


Gyudon (Japanese Beef Rice Bowl)
Recipe by Baby Sumo, adapted from Just One Cookbook
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serves 3-4

Ingredients
1 large yellow onion, peeled, halved and thinly sliced
300g beef, cut into thin strips
1 tbsp cooking oil
1 spring onion, finely chopped

For the seasoning
2 tsp caster sugar
2 tbsp Japanese soy sauce
2 tbsp mirin
2 tbsp cooking sake

To serve
Rice
Miso soup


1. In a wok or large frying pan, heat the oil over medium high heat. Add onions and saute for 4-5 minutes, until softened.

2. Add the beef and saute until no longer pink. Add the seasoning and allow to simmer for a further 3-4 minutes, until sauce has thickened. Adjust seasoning as necessary.

3. Scoop rice into a bowl and top with cooked beef and onion (and some of the sauce). Garnish with spring onions. Serve with miso soup.

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Recipe: San Choy Bow 生菜包 (Chinese Lettuce Wraps)

San Choy Bow (also Sang Choy Bau) is a classic Chinese starter of lettuce wraps with a chicken and mushroom filling. Sang choy translates to iceberg lettuce, so this is usually used as the wrapping vessel, however you may also use gem lettuce.

For the filling, you can use chicken or pork mince, cooked with shiitake mushrooms (I also added bunashimeji mushroom) along with light soy sauce and oyster or mushroom sauce. The sauce is then thickened with a cornstarch mixture before serving. Our kids love this as they get to assemble their own wraps before popping them into their mouths, for a wholesome, delicious bite. Fresh and tasty, this is a simple and healthy recipe, which will also get your kids eating more greens!

San choy bow (Chinese lettuce wraps)

San Choy Bow (Chinese Lettuce Wraps)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves 4

Ingredients
300g minced chicken breast
1 tbsp cooking oil
2 spring onions, finely chopped
1 tsp grated ginger
6 shiitake mushrooms, soaked, ends trimmed and cubed
1/2 pack bunashimeji mushroom, trimmed
1 tbsp mushroom sauce (or oyster sauce)
1 tbsp light soy sauce
Freshly ground black pepper
1 tsp cornflour
3 tsp water
1/2 iceberg lettuce, leaves separated and washed (or gem lettuce)


1. In a wok or large frying pan, heat oil over medium high heat. Add 3/4 of the spring onions and scald for about 30 seconds. Add the chicken and stir fry for about 3-4 minutes, until cooked through.

2. Add the grated ginger, shiitake and bunashimeji mushrooms. Season with mushroom sauce, light soy sauce and black pepper. Simmer for another 3-4 minutes.

3. Mix cornflour and water in a small bowl. Pour into the wok, for sauce to thicken.

4. Plate up the chicken and mushroom. Serve with iceberg lettuce. To assemble, place spoonfuls of chicken and mushroom onto the lettuce, wrap and enjoy! Use remaining spring onions as garnish.

San Choy Bow San Choy Bow  San Choy Bow  San Choy Bow  San Choy Bow  San Choy Bow 
Sang Choy Bau Sang Choy Bau Sang Choy Bau Sang Choy Bau Sang Choy Bau Sang Choy Bau
生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包 生菜包

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