Gyudon

• portioner: 2

Ingredienser

½ onion (4 oz, 113 g)

▢1 green onion/scallion

▢½ lb thinly sliced beef (chuck or ribeye) (you can also slice your own meat)

For the Sauce

▢½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

▢2 Tbsp sake (substitute with dry sherry or Chinese rice wine, or use water for a non-alcohol version)

▢2 Tbsp mirin (or use 2 Tbsp sake/water + 2 tsp sugar)

▢3 Tbsp soy sauce

▢1 Tbsp sugar (to taste)

Vejledning

First, thinly slice ½ onion. Cut 1 green onion/scallion diagonally into thin slices.

In a large frying pan (do not turn on the heat yet), add ½ cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Stir to combine and dissolve the sugar.

Next, add the onion slices and spread them in the broth throughout the pan, separating the onion layers.

Then, distribute the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.

Cover the pan with a lid. Now, turn on the heat to medium and start cooking. Once simmering, turn down the heat to simmer and cook, covered, for 3–4 minutes.

While simmering, open the lid and skim off the scum and fat from the broth once or twice with a fine-mesh skimmer.

Sprinkle the green onions on top and cook covered for another minute. Serve over rice.

Notater

Source: https://www.justonecookbook.com/gyudon/