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Gyudon – beef rice bowl

gyudon

Were a copy of our daily newspaper to blow eastwards over the nullarbor to people who only knew of Western Australia as the place where soapie characters go to never return, they might think that the state was filled with cranks and bigots who had to wait in line in darkened hospitals while their houses were being burgled and that poorly thought out acts of largesse to private companies for Stalinist style grand engineering projects were good ideas. We're it not for people like Manas and her koibito Robert writing sharp minded political joy, then I'd have to start my day with a nice hot cup of punch in the face. Could I give her a recipe for teriyaki non-chicken? Why of course, a campaign needs carbohydrates for energy and protein for strength. So an easy variation on the sauce combo – the beef rice bowl or gyudon .

Sauce
Teriyaki is usually reduced or brushed on to form a glaze and much of it's character comes from the use of sugar but a more general application of it is as a combination of soy sauce, mirin (sweet rice wine), and (depending on who you ask) sake. Start with equal parts and then adjust as needed for saltiness, sweetness, and tanginess respectively. A teaspoon of sugar does no harm. Taste and see.

Making
Take a nice piece of rump (woof!) steak and pound it out. You need pieces about 3mm thick. Good effect can also be made by slicing downwards and vertically for wider but skinnier cuts. Take an onion and slice it finely top to bottom. You can also use spring onions. Quickly brown and remove, then sautee the onions until just softening, return the steak to the pan and the sauce and let reduce until the steak is cooked. Pour on top of a bowl of freshly cook short grain rice and serve with a little cayenne pepper ( or Japanese sansho if you've got it). It's good.

Sensible people will of course vote for Geoff Gallop and Labor this weekend but Colin Barnett is offering me a 12ft ice-cream, just waiting for those costings.

Update: Looking bad for my ice-cream

Update 2: woot! Cheers all that worked hard to secure this most pleasing of wins.