Gyudon (Japanese Beef Bowl)牛丼
This is a nearly fool-proof recipe using only one simple cooking step, simmering. It is a popular Japanese dish and widespread in the world too.
Equipment
- 10" Stainless steel saucepan
- 8-10" non-stick frying pan
Ingredients
- 1 pound thinly-sliced beef (shaved beef steak)
- 1 piece medium onion
- 1/2 cup chicken stock (or dashi/water)
- 2-3 tbsp soy sauce
- 3 tbsp rice wine (Chinese-style or sake)
- 2 tbsp sugar
- 2 tbsp mirin
- 1 cup cooked short grain rice
- 1 piece egg (optional)
- 1 piece green onion (optional)
- dash shichimi tougarashi (Japanese seven spice) (optional)
Instructions
- Cut the shaved beef steak to 2" long pieces and try to separate the lumps
- Peel the onion and slice it
- Add chicken stock (or water/dashi powder) and all seasonings (sugar, soy sauce, mirin, rice wine) to the saucepan. Turn heat to high
- Bring the liquid to boil and add onion slices. Keep it at simmer for a few mins until the onion slices soften
- Add the beef slices and stir. Keep it on simmer for 10-15 mins if the beef is pretty lean. Set the pan aside
- Fry an egg (sunny side up) in the non-stick frying pan
- Put warm-cooked rice to a bowl, and add cooked beef on top with a little sauce to soak the rice. Put the fried egg on top. Sprinkle a little tougarashi
Video
Notes
- The beef could be thinly sliced beef from Asian grocery stores. You can also put a large piece of beef to a freezer for about 2 hours until it is firm and slice very thinly with a sharp knife.
- The shaved beef I used is pretty lean. Thus, I simmer the beef for perhaps about 15 mins.
- Japanese gyudon uses all sorts of toppings, such as benishouga (Japanese red picked ginger), green onion, etc. I don't like raw green onion and I don't always stock benishouga. I simply added a fried egg. You can try your favorite choices.