Beef Gyudon

Tender beef slices and onions simmered in a dark, syrupy broth. The beef stays supple and soaks up the umami sauce, perfect for coating a bowl of warm rice.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 409
• Protein: 45 g
• Carbs: 20 g
• Fat: 15 g

Ingredients

• 600 g Beef rib roast ( very thinly sliced )
• 2 piece Yellow onion ( finely sliced )
• 400 ml dashi stock
• 6 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tbsp White sugar
• 40 g pickled ginger optional ( for garnish )

Instructions

1. Prepare the cooking broth

   In a skillet, pour the dashi broth, soy sauce, mirin, sake, and white sugar. Bring to a boil to dissolve the sugar and let the flavors meld.

2. Simmer the onions

   Add the sliced onions to the boiling liquid. Lower the heat and simmer until they become translucent and tender to the bite.

3. Cook the beef

   Lay the beef slices flat in the sauce. Let them poach for just a few minutes: the meat should change color and remain very supple. Do not overcook to prevent toughening.

Chef's tips

• To slice the beef very thinly, place it in the freezer for 30 minutes before cutting.
• The sauce should reduce slightly to become syrupy and coat the rice grains perfectly when serving.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan to avoid toughening the meat.