Gyudon (Japanese Beef Rice Bowl)
, Serves 2
Thinly sliced beef and onion simmered in a sweet-savory dashi broth, spooned over hot rice.
| 200 ml water | Mix broth ingredients in skillet | Boil, add onion, simmer 5 min | Add beef, skim, simmer 2-3 min | Rest covered off heat, 5 min | Top rice with beef, ginger & scallion |
| 45 ml soy sauce (for the broth) | |||||
| 15 ml sugar (for the broth) | |||||
| 15 ml honey | |||||
| 200 ml dashi | |||||
| 30 ml sake | |||||
| 30 ml hon-mirin | |||||
| 45 ml soy sauce (with the dashi) | |||||
| 10 ml sugar (with the dashi) | |||||
| 1 yellow onion, halved, cut into 1 cm strips | Slice onion into strips | ||||
| 250 g thinly sliced beef (shabu-shabu cut), in 5 cm pieces | Cut beef into 5 cm pieces | ||||
| 2 bowls / 400 g hot cooked rice | |||||
| 30 ml pickled red ginger (beni shoga) | |||||
| 1 stalk green onion, thinly sliced |
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