🇵🇭🇯🇵 Bistek Tagalog Gyudon A cozy bowl of Gyudon with a little bit of a pinoy twist! Perfect for dining at home with your loved ones, but also an easy dish if you just want a little treat for yourself. If you wanna try something new that has a bit of everything from the brightness of the calamansi, the umami from the mushrooms, and a subtly sweet taste from the Maggi Oyster Sauce, pramis – this is the dish for you! @MAGGI Philippines INGREDIENTS: Beef and marinade: - 500g thin cut Beef - 1/4 cup soy sauce - 1/4 cup mirin - 4 tbsp sake - 1 tbsp Maggi Oyster Sauce - 1 tbsp dashi powder - 1 tbsp garlic powder - 1/4 cup calamansi juice - pepper to taste Enoki Mushroom Tempura: - 1 pack Enoki mushrooms - 1 cup tempura flour - 1 egg - 1/3 cup vodka - water as needed Other Ingredients: - 1 white onion, sliced - Red onions, sliced into rings and sautéed in oil - 1 pack Shiitake mushrooms - 1 pack Shimeji mushrooms - Egg yolk INSTRUCTIONS: - Marinade the beef in the ingredients listed above under “marinade” for at least 30 mins-1hr. Set aside for later. - Add sliced white onions into a hot pan with oil and sauté. Add mushrooms and marinated beef and cook for 5-10 mins - To make the tempura batter, combine one (1) cup tempura flour along with egg, vodka and water. The ideal consistency is quite thin and runny. This will make for a crispier batter. Cut the Enoki mushroom lengthwise and coat each segment of mushroom in tempura flour then coat in batter. Immediately fry in hot oil (165 C) until mushrooms are firm and crispy. - Serve Gyudon over hot rice, an egg yolk and Enoki Tempura. Enjoy! #MaggiOysterSauce #ASMR #asmrcooking - @jujumaoo