Gyudon (Japanese Beef Rice Bowl)
A recipe for Gyudon (Japanese Beef Rice Bowl)! Thinly sliced beef and onions are simmered in a sweet and savory sauce before serving over rice.
Servings 2 Servings
Ingredients
- 250 grams (9 ounces) beef scotch fillet with fat ribeye
- 2 teaspoons neutral oil
- 1 onion finely sliced
- 125 milliliters (1/2 cup) water
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon granulated sugar
- 1/2 teaspoon Hondashi dashi powder, optional
- Steamed short-grain rice to serve
- 1 spring onion (scallion) finely sliced (optional)
Instructions
- Place the beef in the freezer for 20 minutes.
- Holding a knife at a 45-degree angle, cut the beef into thin slices. If the beef starts to thaw and is too soft to slice, put it back in the freezer and repeat the process. Set the slices aside and rest to room temperature.
- Heat the oil in a wok over high heat and sauté the onion for about 1 minute, until slightly brown. Add 125 milliliters (1/2 cup) of water, the soy sauce, mirin, sugar, and Hondashi, if using, stir well and bring to a simmer.
- Reduce the heat to medium and simmer for about 2 minutes, until the onion is soft.
- Add the beef, spreading it out over the wok, and simmer for 4-5 minutes, skimming off any impurities that float to the surface. Taste and adjust the seasoning accordingly.
- Divide the rice between serving bowls and spoon the beef mixture over the rice.
- Drizzle some sauce on top and finish with pickled ginger and the spring onion, if desired.