Gyudon
Thinly sliced beef and soft onion simmered in a sweet soy, mirin and ginger broth, piled over warm rice and topped with pickled red ginger.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 830 kcal
Ingredients
Method
Put the water, dashi granules, soy sauce, mirin, sugar and ginger in a 10-inch skillet and stir to dissolve. Slice the onion, add it and bring to a simmer over medium-high heat.
Simmer the onion, stirring now and then, until it's soft and translucent. Pull the beef slices apart while you wait so they don't go in as a clump.
Add the beef, spreading it out in the broth, and simmer over medium heat, stirring gently, until no pink remains. Skim off any gray foam with a spoon.
Meanwhile, heat the rice in the microwave according to the package and divide between two bowls.
Simmer the beef for another minute so it soaks up the sauce, then spoon the beef and onion over the rice with a few spoonfuls of the broth. Top with the pickled ginger and scallion.
Tips
- Ask the butcher counter to slice ribeye or chuck paper-thin, or look for packs of shaved beef sold for cheesesteaks or hot pot.
- Top each bowl with a fried or soft-boiled egg for a richer bowl.
- Soy sauce and most dashi granules contain wheat. Use tamari and check your dashi for a gluten-free version.
