Yapp Gyudon (Senegalese × Japanese)

Method

1. Rinse the rice until the water runs clear and put it in a 16 cm pot with its water (soak for 20 minutes if you have time). Cover, bring to the boil over high heat, then turn down to low heat and cook for 12 min. Turn off the heat and leave it to steam for 10 min without lifting the lid.

   Add in this stepShort-grain rice 160 gWater for the rice 210 ml

   high heat→low heat

2. Bring a small pot of water to the boil over high heat, lower in the eggs straight from the fridge with a ladle and cook for 6 min 30 sec, then plunge them into iced water and peel. The yolks will be soft and jammy.

   Add in this stepEggs 2

   high heat

3. Mince the garlic and parsley very finely and mix with the pepper, mustard and rice vinegar to make the yapp mustard: the rof and mustard-onion flavour of ceebu yapp in one spoonful.

   Add in this stepGarlic cloves 2Flat-leaf parsley 6 gGround black pepper ½ tspDijon mustard 2 tspRice vinegar 1 tsp

4. Cut the onion into 1 cm wedges. Heat the oil in a 24 cm pan over medium heat, cook the onion for 1 minute, then add the dashi, soy sauce, mirin and sugar and simmer for 4 min until the onion is soft and translucent.

   Add in this stepVegetable oil 1 tspOnion 1Dashi stock 200 mlSoy sauce 1½ tbspMirin 1½ tbspSugar 1 tsp

   medium heat

5. Lay in the beef slice by slice, stir half the yapp mustard into the broth and simmer over medium heat for 3 min. Skim off any foam and turn off the heat the moment the pink disappears; longer cooking makes it tough.

   Add in this stepThinly sliced beef sirloin (shabu-shabu cut) 240 g

   medium heat

6. Put the rice in bowls and top with the beef, onions and broth. Halve the eggs and add them, scatter with sliced spring onions and serve the rest of the yapp mustard on the side to stir in as you eat.

   Add in this stepSpring onions 1