Gyudon (Japanese Simmered Beef and Rice Bowls)

• porcje: 2 servings
• całkowity czas: 20 minutes

Składniki

1 small onion, slivered (about 4 ounces; 120g)

1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)

1/4 cup (60ml) dry sake

2 tablespoons (30ml) soy sauce

1 tablespoon (12g) sugar, plus more to taste

1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)

1 teaspoon (5ml) grated fresh ginger

Salt

2 cups cooked white rice

2 poached eggs (optional)

Sliced scallions

Beni-shoga (see note)

Togarashi (see note)

Wskazówki

Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.

Wartości Odżywcze

• Wielkość Porcji: Serves 2
• Kalorie: 552 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 81 mg
• Sód: 1204 mg
• Węglowodany Całkowite: 62 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 11 g
• Białko: 32 g