Gyudon
Beef and Onion Rice Bowl
Gyudon is thin slices of beef and onion simmered in a sweet soy broth and served over rice with a spoonful of the juices. It is Japanese fast food, ready in fifteen minutes, and it is also what most people cook when they are tired.
The maker's recipe for two simmers 180 g of thinly sliced beef and half an onion in a sauce of 200 ml of water, soy sauce, sake, mirin and sugar for 6 to 7 minutes, skimming off the scum, and serves it over 480 g of cooked rice.
Ingredients
Ingredients
- 480 g cooked short-grain rice
- 180 g very thinly sliced beef (ribeye or sirloin), cut in bite-sized pieces
- 1/2 onion, in 5 mm strips
- 200 ml water
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp caster sugar
- Pickled red ginger (beni shoga) and radish sprouts, to serve
Method
- Heat the sauce Put the water, soy sauce, sake, mirin, sugar and onion in a wide saucepan and bring to the boil.
- Cook the beef Add the beef when the liquid is boiling, separating the slices. Skim off the scum that rises, lower the heat to medium and simmer for 6 to 7 minutes, until the onion is soft and the beef is cooked through.
- Serve Divide the hot rice between two bowls and spoon over the beef and onion and some of the cooking liquid. Top with pickled red ginger and radish sprouts.
Slice the beef as thin as you can. Frozen beef is easier to slice, and many Japanese shops sell it ready sliced.