BEEF BOWL + ONSEN TAMAGO! GAMPANG BANGET! | Luvita Ho
Beef Bowl dengan Onsen Tamago
Japanese Beef Bowl with Onsen Tamago
Bahan
SAUS YAKINIKU:
BAHAN LAIN:
ONSEN TAMAGO/EGG:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kecap asin, gula pasir, mirin, gochujang, chili powder, minyak wijen, dan lada di dalam panci untuk membuat saus yakiniku.
- Geprek bawang putih, iris jahe, dan siapkan bagian bawah batang daun bawang.
- Bakar bawang putih, jahe, dan daun bawang di panci kering tanpa minyak sampai harum dan permukaannya kecokelatan.
- Masukkan bahan bakaran tadi ke dalam saus yang masih dingin, lalu masak sampai gulanya larut dan sausnya sedikit mengental.
- Angkat saus dan diamkan sampai dingin sekitar 30 menit supaya rasa bumbunya lebih meresap.
- Didihkan 1 liter air, matikan api, lalu tuang 200 ml air suhu ruang untuk menurunkan suhunya.
- Masukkan maksimal 4 butir telur dingin, tutup pancinya, dan diamkan 14 sampai 15 menit.
- Angkat telur dan rendam di air biasa untuk menghentikan proses memasaknya.
- Iris tipis setengah buah bawang bombai.
- Panaskan panci dengan sedikit minyak, lalu tumis bawang bombai sampai harum dan agak kecokelatan supaya rasanya manis.
- Masukkan daging sukiyaki dan aduk bersama bawang bombai sampai dagingnya berubah warna.
- Tuang saus yakiniku lalu masak sampai airnya menyusut dan dagingnya terselimuti saus.
- Tata daging di atas nasi hangat, siram sedikit saus di sekelilingnya, lalu beri bawang putih goreng, daun bawang, dan onsen tamago.
Ingredients
YAKINIKU SAUCE:
OTHER INGREDIENTS:
ONSEN TAMAGO/EGG:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the soy sauce, sugar, mirin, gochujang, chili powder, sesame oil and pepper in a pot to make the yakiniku sauce.
- Smash the garlic, slice the ginger, and set aside the lower part of the spring onion stalk.
- Char the garlic, ginger and spring onion in a dry pan without oil until fragrant and browned on the surface.
- Add the charred aromatics to the still-cold sauce, then cook until the sugar dissolves and the sauce thickens slightly.
- Take the sauce off the heat and let it cool for about 30 minutes so the flavours infuse.
- Bring 1 litre of water to a boil, turn off the heat, then pour in 200 ml of room-temperature water to bring the temperature down.
- Add no more than 4 cold eggs, cover the pot, and leave them for 14 to 15 minutes.
- Lift out the eggs and put them in plain water to stop the cooking.
- Thinly slice half an onion.
- Heat a pan with a little oil and sauté the onion until fragrant and lightly browned so it turns sweet.
- Add the sliced sukiyaki beef and stir it with the onion until the meat changes colour.
- Pour in the yakiniku sauce and cook until the liquid reduces and the beef is coated.
- Arrange the beef over hot rice, spoon extra sauce around it, then top with fried garlic, spring onion and the onsen tamago.
Cook Mode
BEEF BOWL + ONSEN TAMAGO! GAMPANG BANGET! | Luvita Ho
BEEF BOWL + ONSEN TAMAGO! GAMPANG BANGET! | Luvita Ho
Bahan
SAUS YAKINIKU:
BAHAN LAIN:
ONSEN TAMAGO/EGG:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kecap asin, gula pasir, mirin, gochujang, chili powder, minyak wijen, dan lada di dalam panci untuk membuat saus yakiniku.
- Geprek bawang putih, iris jahe, dan siapkan bagian bawah batang daun bawang.
- Bakar bawang putih, jahe, dan daun bawang di panci kering tanpa minyak sampai harum dan permukaannya kecokelatan.
- Masukkan bahan bakaran tadi ke dalam saus yang masih dingin, lalu masak sampai gulanya larut dan sausnya sedikit mengental.
- Angkat saus dan diamkan sampai dingin sekitar 30 menit supaya rasa bumbunya lebih meresap.
- Didihkan 1 liter air, matikan api, lalu tuang 200 ml air suhu ruang untuk menurunkan suhunya.
- Masukkan maksimal 4 butir telur dingin, tutup pancinya, dan diamkan 14 sampai 15 menit.
- Angkat telur dan rendam di air biasa untuk menghentikan proses memasaknya.
- Iris tipis setengah buah bawang bombai.
- Panaskan panci dengan sedikit minyak, lalu tumis bawang bombai sampai harum dan agak kecokelatan supaya rasanya manis.
- Masukkan daging sukiyaki dan aduk bersama bawang bombai sampai dagingnya berubah warna.
- Tuang saus yakiniku lalu masak sampai airnya menyusut dan dagingnya terselimuti saus.
- Tata daging di atas nasi hangat, siram sedikit saus di sekelilingnya, lalu beri bawang putih goreng, daun bawang, dan onsen tamago.
Ingredients
YAKINIKU SAUCE:
OTHER INGREDIENTS:
ONSEN TAMAGO/EGG:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the soy sauce, sugar, mirin, gochujang, chili powder, sesame oil and pepper in a pot to make the yakiniku sauce.
- Smash the garlic, slice the ginger, and set aside the lower part of the spring onion stalk.
- Char the garlic, ginger and spring onion in a dry pan without oil until fragrant and browned on the surface.
- Add the charred aromatics to the still-cold sauce, then cook until the sugar dissolves and the sauce thickens slightly.
- Take the sauce off the heat and let it cool for about 30 minutes so the flavours infuse.
- Bring 1 litre of water to a boil, turn off the heat, then pour in 200 ml of room-temperature water to bring the temperature down.
- Add no more than 4 cold eggs, cover the pot, and leave them for 14 to 15 minutes.
- Lift out the eggs and put them in plain water to stop the cooking.
- Thinly slice half an onion.
- Heat a pan with a little oil and sauté the onion until fragrant and lightly browned so it turns sweet.
- Add the sliced sukiyaki beef and stir it with the onion until the meat changes colour.
- Pour in the yakiniku sauce and cook until the liquid reduces and the beef is coated.
- Arrange the beef over hot rice, spoon extra sauce around it, then top with fried garlic, spring onion and the onsen tamago.
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