Japanese Beef Bowl (Gyudon)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thin-sliced beef and onion simmer briefly in soy sauce, mirin, sugar and ginger and go over rice with their broth, and the ginger leaves a sharp edge at the end of all that sweetness.
Ingredients
Instructions
- 1
Slice 180g onion with the grain into 5mm strips, then crush and finely mince 1 tsp ginger.
Separate the 250g thin beef slices before cooking so they can simmer evenly instead of clumping in the broth.
- 2
Add 200ml water, 2.5 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and the ginger to a saucepan.
Heat over medium until the sugar dissolves and small bubbles appear around the edge.
- 3
When the broth starts boiling, add the onion and keep the heat at medium.
Cook for about 4 minutes, stirring occasionally, until the onion turns translucent and the edges soften without falling apart.
- 4
Lower the heat to medium-low and spread in the beef slices one by one.
Do not let the liquid boil hard; skim off rising foam and cook for 2 to 3 minutes until no pink remains.
- 5
When the broth has reduced enough to barely cover the beef and onion, check the seasoning.
If it is too salty, add a splash of water; if weak, simmer only about 30 seconds longer.
- 6
Turn off the heat, cover, and rest for 1 minute.
Divide the beef, onion, and broth over 2 bowls of warm rice.
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