Gyudon on a Stick: Your Complete Meal on a Skewer

By Mikka Wee/August 2, 2013

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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.

Gyudon on a Stick2

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.

Gyudon on a Stick4

I personally enjoyed dunking my Gyudon Skewer in the sauce and watching the rice absorb every bit of dashi goodness. Yum.

Gyudon on a Stick3

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 Stick1

Gyudon on a Stick

Total Time: 45 minutes / Yield: 2-3 servings

Ingredients for the Gyudon

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

  1. Boil water and then add dried bonito flakes in a pot. Let it simmer for 2-3 minutes.
  2. Strain it and set aside dashi broth.

Procedure for the Gyudon

  1. Slice onion thinly, and cut sliced beef in 2″ width.
  2. 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.
  3. Add the sliced beef into the pot and stir. Cook for about 5 minutes.
  4. Form steamed rice into small balls and chill for 15 minutes.
  5. Separate beef from sauce and assemble beef & rice, alternating each on the sticks.
  6. In a pot, reheat the sauce and pour in the egg yolk. Stir until egg yolk mixes with sauce.
  7. Pour sauce over Gyudon Sticks before eating.
  8. Enjoy!

Notes

  1. You can also use instant bonito powder (around 3 and 1/2 tbsp.)

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Joanna Malinis

    This looks so good. @___@

  • Lars Roxas

    Nainspire ako dito. Imagine, deep fried suman balls on a skewer. Tapos dip mo sa cocojam derived na sauce. -_______-

  • meg

    I’m guessing bonito flakes are something you can only get in Japanese specialty convenience stores?