Gyudon (Beef Rice Bowl)
Thinly sliced beef and sweet onion simmered in a savory dashi broth, ladled generously over warm rice.
Ingredients
| 2 cups (400g) | cooked Japanese short-grain rice | |
| 7 oz (200g) | thinly sliced beef (rib-eye or chuck roll) | |
| 1 | medium onion, thinly sliced | |
| 1 cup (240ml) | dashi | |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 1 teaspoon | 5 ml | sugar |
| 2 | soft-boiled or onsen eggs, to serve (optional) | |
| — | pickled red ginger, to serve (optional) |
Instructions
- Combine dashi, soy sauce, mirin, sake, and sugar in a wide skillet and bring to a simmer.
- Add the sliced onion and cook over medium heat for 5–6 minutes until softened.
- Add the thinly sliced beef, separating the slices as they go in. Cook for 2–3 minutes, skimming any foam, until the beef is just cooked through.
- Serve over warm rice with the broth spooned over. Top with a soft-boiled egg and pickled ginger if desired.