Gyudon (Japanese Beef Rice Bowl)

By Namiko Hirasawa Chen · justonecookbook.com

20 min2

Thinly sliced beef and onions simmered in a sweet-savory dashi broth, served over steamed short-grain rice.

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prepCook 1½ cups / 300 g uncooked Japanese short-grain rice (yields 4⅓ cups / 660 g cooked, enough for 2 servings)
120 ml dashi (Japanese soup stock)	Mix broth in cold pan, stir to dissolve sugar	Spread onion in broth	Distribute beef on top	Cover, heat to medium, simmer 3–4 min	Skim scum & fat once or twice	Sprinkle green onions, cook covered 1 min	Top with beef & onion mixture, garnish
2 Tbsp sake (or dry sherry, Chinese rice wine, or water)
2 Tbsp mirin (or 2 Tbsp sake/water + 2 tsp sugar)
3 Tbsp soy sauce
1 Tbsp sugar (to taste)
½ onion / 113 g, thinly sliced
227 g thinly sliced beef (such as ribeye), cut into 7.6 cm pieces
1 green onion/scallion, cut diagonally into thin slices
2 servings / 500 g cooked Japanese short-grain rice	Divide rice into bowls, drizzle sauce
pickled red ginger (to garnish)

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