GYUDON JAPANESE BEEF RICE BOWL

GYUDON JAPANESE BEEF RICE BOWL

By Sandra Djohan | November 11, 2020

When you travel to Japan, the cheapest dish that will satisfy your appite is beef rice bowl. Gyudon, is a comfort food in Japan, and in my household too. it has nutritious ingredients like beef, onion, eggs, and rice, its my 3 years old boy  favorite dish.

with this recipe I don’t use dashi stock, and some eggs can be added to this dish, I suggest adding soft boiled onsen egg.

Posted in Asian, Autumn, Beef + Lamb, Beef And Veal, Chef's Favorite, Dinner, Dinner, Favorite Recipes, Global Food, Japanese, Kitchen Wisdom, Latest Recipes, Light Meal, Lunch, Lunch, Main Ingredients, Mains, Meals For One, Picnic, Picnic Food, Picnics, Recipe, Sandra's Recipe, Share Recipe, Srping, Summer, Top 5 Recipes, Winter

INGREDIENTS

  • 1 onion
  • 2 green onions/scallions
  • ¾ lb thinly sliced beef (chuck or rib eye) (12 oz or 340 g)
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
  • 3 large eggs (50 g each w/o shell) (beaten, optional)

FOR THE SAUCE

  • 2 tsp sugar
  • 2 Tbsp sake (Substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)
  • 2 Tbsp mirin (Substitute with 2 Tbsp sake/water + 2 tsp sugar)
  • 1 Tbsp soy sauce

TO SERVE

  • 3 cups cooked Japanese short-grain rice
  • pickled red ginger (beni shoga or kizami beni shoga) (to garnish)

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INSTRUCTIONS

  • prepare your ingredients.
  • Slice the onions, cut the green onion into thin slices (save for garnish), and cut the meat into small pieces.
  • Heat the oil in a large frying pan over medium high heat and cook the onions until tender.
  • Add the meat and sugar and cook until no longer pink.
  • mix this on a small bowl sake, mirin, and soy sauce, then add to the beef mixture
  • Reduce the heat and simmer for 2-3 minutes.
  • If you like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.
  • Place the beef and egg on top of steamed rice, pour the desired amount of cooking sauce, and top with green onion and pickled red ginger.

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