Gyudon (Japanese Beef Rice Bowl)

• porcje: Servings: 2
• czas aktywny: 5 mins
• całkowity czas: 20minutes mins

Składniki

½ onion (4 oz, 113 g)

1 green onions/scallions

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)

For Serving

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

Wskazówki

Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it‘s a lot easier to cut semi-frozen meat.

To Prepare the Ingredients

First, thinly slice ½ onion.

Next, cut 1 green onions/scallions diagonally into thin slices. Set aside.

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. Mix to combine.

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

Then, add 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.

When the meat has browned, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to a simmer and continue cooking, covered, for 3–4 minutes.

Sprinkle the green onions on top and cook covered for another minute. Optional: If you would like to add beaten eggs, you can do it now (refer to my Tanindon recipe for detailed instructions).

To Serve:

Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Then, drizzle some of the pan sauce on top of the rice.

Put the beef and onion mixture on top of the rice. If you’d like, drizzle additional remaining sauce on top. Top the Gyudon with pickled red ginger (beni shoga or kizami beni shoga). Enjoy!

To Store:

You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.

Notatki

**Cooking Tips**

Thinly slice the onion so it becomes tender and sweeter quickly. When cooked, the onion imparts a natural sweetness to the dish.

Use good quality beef. Well-marbled beef will not become chewy after simmering in the sauce. I highly recommend ribeye for gyudon. It’s also easy to thinly slice your own meat. For well-marbled beef, it’s easier to flash-freeze and cut the semi-frozen meat.

Make extra dashi (Japanese soup stock) so you can use it for gyudon and miso soup to go with the meal. I recommend making dashi either from scratch or with a dashi packet.

Cook more rice than usual. Rice bowl dishes (or “donburi”) typically serve more rice per person to go with the food on top. Therefore, prepare a little bit more than usual. I always make 1½ rice cooker cups for two servings and 3 rice cooker cups for four servings.

Don’t overcook the beef, especially if your meat is not well-marbled. You don’t want chewy meat. As soon as the beef is no longer pink, stop cooking. If the meat is well-marbled, you can let it simmer slightly longer to allow the meat to absorb more flavors from the sauce.

**STORAGE**

You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.