Gyudon (Japanese Beef Rice Bowl)

Ingredients

• 0.5 cup water
• 1 tsp instant dashi powder
• 2 tbsp sake (can substitute with a combo of rice vinegar and water)
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sugar (to balance the savory flavors)
• 0.5 onion (thinly sliced)
• 0.5 lb beef chuck or ribeye (very thinly sliced (shabu-shabu style))
• 2 cup cooked white rice (for serving)

Steps

1. 1

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

2. 2

   Add the thinly sliced onions to a skillet along with the broth mixture.

3. 3

   Bring the liquid to a simmer over medium heat and cook the onions until they begin to soften and become translucent.

4. 4

   Add the thinly sliced beef to the simmering broth, spreading the pieces out so they cook evenly.

5. 5

   Simmer the beef until it is just cooked through and has absorbed the flavors of the umami broth.

6. 6

   Divide the hot cooked rice into two bowls and pile the beef and onion mixture on top, drizzling with extra broth from the pan.

Notes

If you don't have sake, you can use a combination of rice vinegar and water as a substitute. For the best results, use beef that is sliced paper-thin, often found in Asian grocery stores labeled for hot pot or shabu-shabu.

Nutrition per serving

• main
• Japanese
• beef
• rice bowl
• easy weeknight dinner
• comfort food
• high protein