Gyudon (beef rice bowl)

Name: Gyudon (beef rice bowl)
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g thinly sliced beef (sirloin, rump or pork belly); 2 large onions, cut into thin half-moons; 300 ml dashi stock (or water plus a little instant dashi); 4 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sugar; 1 tbsp sake (optional); 1 piece (2 cm) ginger, grated; 4 bowls (4×180 g) hot cooked rice; red pickled ginger, spring onion and raw or soft egg yolk to serve

Time: 25 min4 servingsapprox. 560 kcal / serving (estimated)approx. 28 g protein / serving

Gyudon (牛丼, “beef bowl”) is the legendary dish of Japanese fast-food chains (Yoshinoya): thinly sliced beef and onion simmered in a sweet and salty soy broth and piled on hot rice. Ready in fifteen minutes, nourishing, and across Japan “comfort food”.

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Method

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Bring the dashi, soy sauce, mirin, sugar, sake and ginger to the boil in a wide pan.
Add the onions and cook over low-medium heat for 5–7 minutes until translucent and soft.
Separate the slices of beef and add them to the liquid; cook for 2–3 minutes until just cooked, skimming off the scum.
Taste, and adjust with sugar or soy sauce.
Divide the hot rice among deep bowls.
Pile the beef and onions on top and spoon over some of the sauce; serve with red ginger, spring onion and egg yolk.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use very thinly sliced meat (ready-sliced in Asian shops, or slice the meat half-frozen).
Do not overcook the beef, or it turns tough.
Let the onion cook soft, as it sweetens the broth.
Keeps in the fridge for 2 days; the rice separately.

Frequently asked questions

With pork?

Yes, that is butadon (see its own recipe).

What is dashi?

Japanese stock made from bonito flakes and kombu seaweed.

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