Beef Gyudon
30 min
total
4
people
399
calories per serving
Ingredients
4 people
- 600 gBeef rib roast (very thinly sliced)
- 2 pcYellow onion (finely sliced)
- 400 mldashi stock
- 6 tbspsoy sauce
- 4 tbspmirin
- 2 tbspSake or rice alcohol
- 2 tbspWhite sugar
- 40 gpickled ginger (for garnish)
Method
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.
- 1
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
Add the sliced onions to the boiling liquid. Lower the heat and simmer until they become translucent and tender to the bite.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan to avoid toughening the meat.
4.9
22 reviews
Rate this recipe:
