Beef gyudon recipe from Heny Sison’s cooking class

Heny Sison is known hereabouts as a maker of fabulous wedding cakes. But at her cooking school in Waltermart Makati, we were surprised to find out that she teaches a variety of cuisines too. That’s how I found myself one Sunday sitting in her class for some lessons in Japanese cooking.

In the agenda were such Japanese delights as temaki-zushi (do-it-yourself rolls), rolled omelette, beef gyudon with a separate recipe for the accompanying sweet-vinegared ginger (shoga no amazu-zuke), and green tea or macha jelly.I must say nothing beats the Japanese cooking class we took before in Manila Diamond Hotel since we had five-star ambiance and a Japanese chef to teach us, but Heny’s tops the scale too for insider secrets shared and audience participation. We just wished this Cake Lady smiled more 😉

Somehow, am intimidated from cooking making sushi. Not a big fan of the food too. So I had to take comfort in the gyudon recipe that Heny shared in the class. Beef gyudon is, like, my Japanese comfort food. I always order it in Yoshinoya, Rai-Rai Ken or any of those fastfood restos. Judging from the cooking class recipe which I eventually tried at home, it’s very easy to make too.

Here is the beef gyudon that Heny made in the class:

I think the secret to a good gyudon is the slice of beef – the thinner, the better. Also, the sauce (which is easy to mix anyway) and lotsa onions. Gyudon is best accompanied with beni-shoga, which is not commonly served in Japanese fastfood chains , when it should be. The flavor of sweet ginger cleanses the palate.

Can’t resist having my own version of beef gyudon at home, even though it’s hard to find sukiyaki slices in our neighborhood grocery. The gyudon I tried from the recipe ended up sweetish which is good, since my eight-year old twins liked it.

Here’s how to make gyudon or beef on rice:

1. Slice 500 grams of onions thinly.
2. In a medium-size saucepan, mix 1 cup Japanese cooking sake and 1/2 cup water. Bring to a boil. Add the beef slices and simmer for a few minutes. Add 3/4 cup soy sauce, 3/4 cup mirin and 4 tbsps. sugar. Simmer for 3 minutes.
3. Add onions and again simmer until onions are transparent and soft.
4. Prepare hot cooked rice in bowls and add gyudon with the sauce on top. garnish with sweet vinegared ginger.

Our attendance to Heny Sison’s Japanese cooking class was made possible by Waltermart and Abenson Plus! card. Be a member and attend cooking events. Also get perks like gift prizes, freebies and special deals on selected items. Contact Waletrmart Makati at 8138851, 8130563, Abenson at 8122882, or Heny Sison Cooking School at 3862210.