Gyudon (Japanese Beef Bowl)

Ingredients

• 0.5 lb thinly sliced beef (shaved or very thinly sliced)
• 0.5 cup water
• 0.5 tsp hondashi (instant dashi powder)
• 1.5 tbsp sugar
• 0.25 cup sake
• 5 tbsp mirin
• 5 tbsp soy sauce
• 1 tsp ginger (minced)
• 0.5 onion (sliced)
• cooked rice (for serving)
• Onsen Tamago (soft poached egg for garnish)
• green onion (for garnish)
• pickled ginger (beni shoga for garnish)
• togarashi (Japanese chili pepper flakes for garnish)

Steps

1. 1

   In a saucepan, combine water, hondashi, sugar, sake, mirin, and soy sauce.

2. 2

   Simmer the mixture on medium heat and stir until the sugar is completely dissolved.

3. 3

   Add the minced ginger and sliced onions to the saucepan.

4. 4

   Cook for approximately 5 minutes until the onions have softened.

5. 5

   Add the thinly sliced beef to the pan.

6. 6

   Cook for about 5 minutes, or until the beef is no longer raw and fully cooked through.

7. 7

   Serve the beef and onion mixture over a bed of hot cooked rice.

8. 8

   Garnish with an onsen tamago, sliced green onions, pickled ginger, and a sprinkle of togarashi.

Notes

For the best results, use very thinly sliced beef (often sold as 'shaved beef' or 'ribeye for cheesesteak' in Western grocery stores, or specifically for Sukiyaki/Gyudon in Asian markets). Ensure your rice is cooked ahead of time as the beef cooks very quickly.

Nutrition per serving

• main
• Japanese
• beef
• rice bowl
• 30 minute meals
• easy recipe
• quick dinner