Gyudon

Added: Apr 21, 2021

Thinly sliced beef simmered with tender onions, savory-sweet sauce, and egg, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years! This is how my grandma and my mom made their Gyudon.

Onsen Tamago (soft boiled egg) works great with this as well.

Add 1000 ml water in the saucepan, cover with a tight-fitting lid, and bring it to a boil. Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.

Source: Just one cookbook

Ingredients

1 onion (4 oz, 113 g)
340 g thinly sliced beef (chuck or rib eye) (12 oz)
1 Tbsp sugar (adjust according to your preference)
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)
3 Tbsp soy sauce
2 scallions for garnish

Directions

Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3” (7.6 cm) pieces.

Cook onion on medium heat until tender, about 3 - 5 mins,

Add the meat and sugar to the pan, and cook until meat is no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 3 - 5 minutes.

In a large donburi bowl, add steamed rice and put the beef on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger. Enjoy!