Gyudon (Japanese Beef Rice Bowl)

Method5 steps · about 20 min

1. 1

   Step 1: Combine ½ cup water, 5 tbsp soy sauce, 4 tbsp mirin, 4 tbsp sake, ½ tsp dashi powder and 1 tbsp sugar in a pan. Stir and bring to a gentle simmer over medium heat.

   Uses 0.5 cup water · 5 tbsp soy sauce · 4 tbsp mirin · 4 tbsp sake · 0.5 tsp dashi powder (or Japanese soup stock) · 1 tbsp sugar

   
2. 2

   Step 2: Add the 3 minced garlic cloves, 1 tsp grated ginger and the one sliced onion to the earlier simmering broth. Gently simmer for about 5 minutes, until the onion is soft.

   Soften onion in gyudon broth · 5 minUses All earlier mixed water, soy, mirin, sake, dashi and sugar broth · 3 clove garlic, minced · 1 tsp ginger, grated · 1 onion, sliced

3. 3

   Step 3: Add all 500 g thinly sliced beef to the earlier onion-and-broth mixture. Simmer gently for about 3–4 minutes, stirring to separate the slices, until the beef is cooked through. Check the thickest pieces reach at least 63°C / 145°F and continue heating if necessary; keep the broth and onions with the beef.

   Gently simmer thin beef to doneness · 4 minUses All earlier softened onions and aromatic broth · 500 g thinly sliced beef; ribeye recommended

4. 4

   Step 4: Take the pan off the heat and let the cooked beef and its onion broth stand for at least 3 minutes before serving.

   Rest cooked beef and broth · 3 minUses All earlier cooked beef, softened onions and broth

5. 5

   Step 5: Divide the hot already-cooked short-grain rice between 3 bowls. Spoon the earlier rested beef, onions and their broth over it. Finish with the optional chopped spring onion, sesame seeds and a little chili oil if desired, and serve immediately.

   Uses All earlier rested beef, softened onion and broth · Hot already-cooked short-grain rice for 3 bowls; amount unspecified · Freshly chopped spring onion for garnish, optional; amount unspecified · Sesame seeds for garnish, optional; amount unspecified · Chili oil to drizzle over the finished bowls, optional; amount unspecified