Japanese Gyudon Beef Bowl
An easy comforting, budget friendly Japanese beef bowl, ready in minutes. Add this to your midweek easy supper repertoire.
Ingredients
- 1 onion
- 250 g thinly sliced beef slice your own from a piece of semi frozen rib eye steak
- 1 green onion/scallion
- pickled ginger for garnish
- nori flakes optional
For the Sauce
- ½ cup dashi Japanese soup stock
- 2 tbsp sake substitute with dry sherry or Chinese rice wine
- 2 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sugar to taste
- 1 tsp shio
Instructions
- Cut the onion into thin slices. If you are not using the resliced beef, semi freeze the thick cut steak and slice as thin as you can.
- Prepare the spring onions, slice and set aside.
- Add the dashi, mirin, sake and soy sauce into a pan and bring to a simmer. Add the onions and simmer until the onions are soft, about 3- 4 minutes.
- Place the beef over the simmering onions, cover with a lid and cook for about 3 minutes until the beef is cooked. If any scum forms at this stage, skim this off with a spoon.
- Cook the rice or heat up the microwave rice and in a donburi or ramen bowl. A usual serving is about 1 1/2 times more than a regular serving size.
- Spoon over the cooked beef and onions over the rice.
- Garnish with spring onions, pickled gingers and a sprinkle of nori for decoration.
- Serve immediately.
Notes
To make this richer, you can add a raw egg yolk on top of the beef. Some like to add an onsen poached egg instead.