Gyudon (Beef Bowl)

Name: Gyudon (Beef Bowl)
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3/4 lb thinly sliced fatty beef (chuck or ribeye); 1 large yellow onion (sliced into wedges); 1 cup dashi; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 tbsp sake; 2 generous bowls of steamed Japanese short-grain rice; pickled red ginger (beni shoga)

Thinly sliced beef and onions simmered in a sweet soy broth, served over rice.

20 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Fish Seafood Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
In a medium skillet, combine the dashi, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil over medium heat.

2
Add the sliced onions to the simmering broth, lower the heat, and cook for 5-7 minutes until the onions become translucent and completely tender.
3
Gently spread the thinly sliced beef over the simmering onions, separating the slices with chopsticks so they cook evenly.
4
Simmer for just 3-4 minutes until the beef is no longer pink and has absorbed the savory-sweet flavors of the broth. Do not overcook.
5
Skim off any excess foam or scum from the surface of the broth to ensure a clean flavor.
6
Scoop hot steamed rice into deep bowls. Use a slotted spoon to lay the beef and onions generously over the rice, then drizzle 2-3 tablespoons of the hot cooking liquid directly over the meat and rice. Top with pickled red ginger.

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