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Gyudon (Japanese Beef Rice Bowl)

Serves 2

Prep 5 min · Cook 15 min

Thinly sliced beef and onions simmer in a savory-sweet dashi sauce and are served over steamed short-grain rice.

  • 0.5 (100 g) onion

Thinly slice the onion.

  • 1 stem green onion

Cut the green onion/scallion diagonally into thin slices; set aside.

  • 8 oz (230 g) beef ribeye, thinly sliced

If semi-frozen, cut the thinly sliced beef into pieces about 3 inches (7.6 cm) wide.

  • 1⁄2 cup (120 g) dashi stock
  • 2 Tbsp (30 g) sake or dry sherry or Chinese rice wine or water
  • 2 Tbsp (32 g) mirin or sake or sugar
  • 3 Tbsp (48 g) soy sauce
  • 1 Tbsp (12 g) sugar, to taste

In a large frying pan (heat off), combine the dashi, sake, mirin, soy sauce, and sugar; stir to dissolve the sugar.

Add the onion slices, spread them through the broth, and separate the layers.

Layer the beef over the onions, separating the slices so they cover the onions.

Cover, turn heat to medium, and bring to a simmer; reduce to a gentle simmer and cook covered for 3–4 minutes.

Open the lid once or twice and skim scum and fat from the broth.

  • 1 (51 g) large egg (optional), beaten

Sprinkle the green onions on top; cover and cook 1 minute. If using beaten egg, add it now.

  • 4 1⁄3 cups (767 g) Japanese cooked white rice

Divide the cooked Japanese short-grain rice into donburi bowls; drizzle some pan sauce over the rice.

  • pickled red ginger (beni shoga or kizami beni shoga)

Top the rice with the beef and onion mixture; drizzle more sauce if desired and garnish with pickled red ginger.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/gyudon-japanese-beef-rice-bowl/

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