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Gyudon (Japanese Beef and Rice Bowl)

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Gyudon (Japanese Beef and Rice Bowl)

Adapted from the Wikibooks Cookbook: Gyudon (Japanese Beef and Rice Bowl)

SKSouCrunch Kitchen·
Everything in this version is new:
  • +14 ingredients
  • +9 steps

Ingredients

added removed changed
  • Added: 400 g cooked short-grain rice, hot
  • Added: 2 eggs, for soft-boiling(optional)
  • Added: 300 g thinly sliced beef
  • Added: 1 onion, cut into wedges
  • Added: 1½ tbsp sake
  • Added: 1½ tbsp sugar
  • Added: 1½ tbsp mirin
  • Added: 3 tbsp soy sauce
  • Added: 150 ml water
  • Added: ¾ tsp instant dashi powder
  • Added: 1 tsp grated ginger
  • Added: Beni shōga (pickled red ginger), to serve
  • Added: Shichimi seasoning, to serve(optional)
  • Added: 2 spring onions, chopped

Method

added removed changed

  1. Added step 1:

    Cook the rice, if you don't have some ready.

    25 min

  2. Added step 2:

    Put the eggs in a small pan, cover them with boiling water and leave them for 20 minutes so they stay soft inside. Carefully peel them.

    20 min

  3. Added step 3:

    Cut the onion into wedges, grate the ginger and chop the spring onions.

    5 min

  4. Added step 4:

    Dip the beef in a pot of boiling water for 30 seconds to rinse off the scum, then drain.

    3 min

  5. Added step 5:

    Combine the sake, mirin, soy sauce and sugar in a frying pan and stir over medium heat until the sugar dissolves.

    2 min

  6. Added step 6:

    Add the beef and cook, turning, until it takes on the sauce. Lift out the beef before all the sauce evaporates.

    3 min

  7. Added step 7:

    Add the water, dashi, ginger and onion to the sauce. Cover and boil until the onion is soft.

    6 min

  8. Added step 8:

    Return the beef to the pan and mix it in.

    1 min

  9. Added step 9:

    Put the rice in bowls and top with the beef and onion and their sauce. Add the halved soft eggs and pickled ginger, then scatter over the spring onions and shichimi.

    2 min