Japanese Beef Rice Bowl (Gyudon)
tender thinly sliced beef and onions in a sweet/savory sauce over rice
Ingredients
For the sauce:
- 1 cup dashi (japanese soup stock, you can buy from my link) or sub beef broth + 1 tsp fish sauce
- 1/4 cup sake or chinese rice wine see my link
- 1/4 cup mirin
- 6 tbsp soy sauce
For the bowls:
- 1 onion thinly sliced
- 4 scallions sliced
- 1 1/2 lbs thinly sliced steak
- cooked rice see my post on cooking Asian rice
Instructions
- Mix the sauce ingredients together. Set aside.
- Thinly slice the onion and slice the scallions into 1 inch pieces. Cook your rice before you start the beef because it cooks very quickly.
- If you need to slice your beef, freeze and then thinly slice. In a large frying pan on a turned off burner, add the sauce.
- Layer the onions in the sauce and then top with the beef, spreading it evenly over the onions. Cover with a lid and turn the burner on to medium.
- Bring to a simmer and then reduce heat to medium low and simmer for 4 minutes or so until the beef is cooked and the sauce has bubbled up and infused the beef with flavor. If any foam builds up while simmering, just open the lid and skim it off.
- Sprinkle green onions over and cover and cook 1 more minute. If you want to add beaten eggs you'd add them on top now too. Divide your rice into bowls and scoop the meat and onions over and drizzle with the sauce. Serve with pickled ginger if you have it.
Tried this recipe?Let us know how it was!