Gyudon (Japanese Beef Rice Bowl)
Quick and tasty and don't skip the pickled ginger on top, it's a must 🙂 Recipe found here – https://www.justonecookbook.com/gyudon/
Ingredients
- 1 onion
- 2 scallions
- 1 lb thinly sliced ribeye
- 1 cup dashi (Japanese soup stock)
- ¼ cup sake
- ¼ cup mirin
- 6 Tbs soy sauce
- 2 Tbs sugar
- white rice
- pickled red ginger (beni shoga)
Instructions
- Thinly slice the onion. Cut the scallions diagonally into thin slices. Cut the thinly sliced beef into pieces 3 in wide.
- In a large frying pan, add dashi, sake, mirin, soy sauce and sugar. Mix to combine. Next, add the onion slices and spread them throughout the pan, separating the onion layers.
- Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
- Cover the pan with a lid. Turn on the heat to medium and start cooking.. When the meat has browned (8-9 minutes), turn the heat down to a simmer and continue cooking for another 3 minutes.
- Sprinkle the scallions on top and cook covered for another minute. Serve on rice with pickled red ginger on top.
Notes
The dashi, I found at Wegmans. It comes in little tea bag like pouches. It said to boil 3 min in 2 cups water per pouch (in very tiny text). The red pickled ginger I got on Amazon. The ribeye was available at Wegmans sliced thin, makes it much easier that way 🙂
