@ivyskitchn: gyudon meal prep that's still delish on day 4 🥩 40g protein per bowl. full write-up is linked in bio on substack! makes 4 🥩 1 lb thinly sliced beef (shabu-shabu chuck roll or ribeye) 🧅 1 large yellow onion, sliced with the grain 🍜 1 cup dashi 🍶 ¼ cup soy sauce 🍯 ¼ cup mirin 🍚 2 tbsp sake 🧂 2 tbsp sugar 🫚 1 tbsp grated ginger 🥚 4 eggs 🍙 4 cups cooked short-grain rice 🥬 8 oz spinach 🧄 3 cloves garlic, sliced 🌸 beni shoga, scallions, shichimi 1. Soft-boil the eggs 6½ minutes, ice bath, peel. 2. Simmer dashi, soy, mirin, sake, sugar, ginger and onion 5-6 minutes until the onion is translucent but still has structure. 3. Add beef in batches, fanning the slices apart. Simmer 2-3 minutes just until the pink is gone. Skim the foam. Don't walk away. 4. Ladle ½ cup hot broth over the peeled eggs in a jar. Marinate overnight. 5. Let the beef cool completely in the pan, in its liquid. 6. Stir-fry the garlic in oil 30 seconds, add spinach, salt, cook until just wilted. Squeeze out the water before it goes in the container. 7. Portion rice, then beef with a generous spoonful of broth. Store eggs separately, halve them the morning of. 8. Reheat covered 2 minutes. Top with beni shoga, scallion, shichimi. keeps 4 days 🍱 #gyudon #mealprep #highproteinmeals #japanesefood #beefbowl

ivy ❤︎

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Saturday 08 August 2026 20:49:11 GMT