This deliciously fruity rice bowl is a variation on traditional Japanese staple - gyudōn, meaning beef bowl.
With some fresh pineapple, you can turn this simple dish into a sticky, fragrant dish perfect for summer. It goes really well with these pork gyozas!
250g beef stir-fry or one steak
1 spring onion
coriander for garnish
for the pineapple sauce
pineapple (2-3 slices)
2 tbsp soy sauce
1 garlic clove
1/2 teaspoon ginger
1 tbsp sugar
1 tbsp of rice vinegar (or white wine wine)
1 teaspoon corn starch
1 tbsp of rice wine or sweeter white wine (optional)
Measure out and blend all the ingredients for your sauce in a mixer.
If you are using steak, cut your beef into strips using a sharp knife. The thickness depends on your preference, you'll need to adjust the cooking time based on this.
Pour your sauce into a bowl and marinade your beef in it.
Move onto your rice. Soak it in water and rinse the rice until the water runs clear. This will get rid of some of the starch to stop the rice from becoming too mushy.
Put your rice in a saucepan and fill with water, 1cm above the rice.
Bring your rice to the boil and once the water starts to boil, turn the heat down, place a lid on your pan and put 10 minutes on the timer.
When your rice is cooked, you must leave the lid on!
Soy soft-boiled eggs
Put your eggs in a pan of cold water and bring to the boil. Once the water is boiling, turn it off and leave the eggs in the water for 2 minutes. Then drain and cover the eggs in cold water.
Once the eggs have cooled, peel them and place them in a bowl with a little soy sauce. Make sure the eggs are nicely coated in sauce.
Garnish & veg
Thinly slice the spring onion and pick a few coriander leaves for your garnish and cut your carrot into ribbons using a peeler.
Place your carrots in a pan with a knob of butter and cook until softened.
Back to the beef
It's time to cook your beef! Take your beef out of the sauce and brown it on a medium heat.
Once browned, add the sauce back in and cook until the meat is done (about 5 minutes). Depending on the cut, you may choose to have the meat pink.
To assemble, place a portion of rice in a ramen bowl, then your beef and pineapple sauce leaving space for the other garnishes. Add your carrots, egg cut carefully in half and coriander in the centre. Sprinkle the beef with sliced spring onion, grind some sesame seeds on your carrots and it's ready!