Gyudon (Japanese Beef Rice Bowl)

Ingredients

• 0.5 cup water
• 1 tsp instant dashi powder
• 2 tbsp sake (can substitute with a mix of rice vinegar and water)
• 2 tbsp mirin
• 2 tbsp soy sauce
• 0.5 onion (thinly sliced)
• 0.5 lb thinly sliced beef (ribeye or chuck roll, shaved for hot pot)
• 2 cup steamed white rice (cooked, for serving)

Steps

1. 1

   Prepare the broth by mixing water, instant dashi, sake, mirin, and soy sauce in a small bowl or directly in a skillet.

2. 2

   Place a skillet over medium heat and add the sliced onions to the broth mixture.

3. 3

   Simmer the onions in the broth until they begin to soften and become translucent.

4. 4

   Add the thinly sliced beef to the skillet, spreading it out to ensure even cooking.

5. 5

   Simmer the beef in the umami broth until just cooked through and tender. Do not overcook to keep the beef succulent.

6. 6

   Divide the hot steamed rice into two bowls and pile the beef and onion mixture on top, drizzling with the remaining simmering liquid.

Notes

If you do not have sake, the author suggests using a combination of rice vinegar and water as a substitute. For the best texture, use very thinly sliced beef typically sold as 'hot pot' or 'shabu-shabu' meat at Asian grocery stores.

Nutrition per serving

• gyudon
• beef
• rice bowl
• japanese
• comfort food
• easy dinner
• quick meal
• high protein