Us Filipinos are very creative when it comes to preparing our rice. Aside from the conventional ulam-rice on a plate combination, we have lugaw, champorado, and a couple of dozen kakanin varieties. We’ve even used it as a substitute burger bun. One thing, though, that we’re sure you guys have never heard of is Rice on a Stick.
For this recipe, we used thinly-sliced beef cooked in homemade dashi and Japanese rice. The trick to making the rice exxtra sticky (so that it doesn’t disintegrate when poked through with a stick) is to chill it for 15 minutes. The Japanese rice will firm up even more, given the starchiness and reduced temperature.
I personally enjoyed dunking my Gyudon Skewer in the sauce and watching the rice absorb every bit of dashi goodness. Yum.
Why has nobody ever though of this before? It makes perfect sense, it’s just so much easier to have your ulam and rice aligned alternatingly on a skewer. There’s no need to use a spoon and fork for this one. All you need is one hand and a large appetite.
Gyudon on a Stick
Total Time: 45 minutes / Yield: 2-3 servings
Ingredients for the Gyudon
- 1 medium onion
- 10-12oz (300-350g) beef, thinly sliced
- 1 1/2 cup Dashi (see recipe below)
- 4 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp Sake
- 1 tsp grated ginger
- Pickled red ginger (Benishouga)
- Steamed Japanese rice
- Egg yolk
Ingredients for the Dashi
- 4 cups water (960ml)
- 2 handfuls of dried bonito flakes (or 5 small packs of dried bonito flakes)
Procedure for the Dashi
- Boil water and then add dried bonito flakes in a pot. Let it simmer for 2-3 minutes.
- Strain it and set aside dashi broth.
Procedure for the Gyudon
- Slice onion thinly, and cut sliced beef in 2″ width.
- Boil Dashi in a pot and add sliced onion. Cook for 3-4 minutes. Add soy sauce, sugar, and Sake and cook another 3-4 minutes. Add grated ginger.
- Add the sliced beef into the pot and stir. Cook for about 5 minutes.
- Form steamed rice into small balls and chill for 15 minutes.
- Separate beef from sauce and assemble beef & rice, alternating each on the sticks.
- In a pot, reheat the sauce and pour in the egg yolk. Stir until egg yolk mixes with sauce.
- Pour sauce over Gyudon Sticks before eating.
- You can also use instant bonito powder (around 3 and 1/2 tbsp.)