Gyudon (Beef Rice Bowl)

🧂Ingredients

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• 300 g thinly sliced beef ribeye or chuck(Must be paper-thin, about 2mm. Freeze briefly for easier slicing at home.)
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• 1 large onion(Halved and sliced into 5mm half-moon slivers.)
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• 3 tbsp soy sauce(Regular koikuchi soy sauce.)
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• 2 tbsp mirin(For sweetness and glaze.)
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• 1 tbsp sake(For aroma and to tenderize the meat.)
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• 1 tbsp sugar(A touch of sweetness.)
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• 0.5 cup dashi stock(Kombu dashi or instant dashi is fine.)
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• 2 cups steamed japanese rice(Hot, freshly cooked short-grain rice.)
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• 1 tbsp beni shoga (pickled red ginger)(For serving, cuts through the richness.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   The Broth. Combine the dashi, soy sauce, mirin, sake, and sugar in a wide, shallow pan. Bring to a simmer over medium heat.

2. 2

   The Onions. Add the sliced onions to the simmering broth. Cook for 4-5 minutes 5 minutes until they are soft, translucent, and have absorbed the flavors of the broth.

3. 3

   The Beef. Separate the thin slices of beef and add them to the pan over the onions. Do not stir aggressively. Cook for only 1-2 minutes 2 minutes until the beef just changes color; it will continue cooking in the residual heat. Overcooking makes the thin slices tough.

4. 4

   The Bowl. Place a generous mound of steamed rice into a large bowl. Using a ladle or large spoon, scoop the beef and onion mixture over the rice, adding a generous amount of the sweet and savory broth as well.

5. 5

   Serve. Top with a small mound of beni shoga on the side of the bowl. For the classic preparation, a soft-poached egg (onsen tamago) placed on top is highly traditional and recommended.