Gyūdon - Japanese Beef Bowl

Ingredients

• 500g (1.1 lb) thinly sliced beef (sirloin or ribeye) 500g (1.1 lb) thinly sliced beef (sirloin or ribeye)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup dashi stock 1 cup dashi stock
• 4 cups steamed rice 4 cups steamed rice
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Pickled ginger (optional, for serving) Pickled ginger (optional, for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large skillet or pan, heat some oil over medium heat.
2. 2.
   Add the sliced onions and cook until they become translucent and slightly caramelized.
3. 3.
   Push the onions to one side of the pan and add the beef slices. Cook until they are browned on both sides.
4. 4.
   In a small bowl, mix together soy sauce, mirin, sake, sugar, and dashi stock.
5. 5.
   Pour the sauce mixture over the beef and onions. Stir gently to combine.
6. 6.
   Reduce the heat to low and simmer for about 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Gyūdon over steamed rice and garnish with sliced green onions.
8. 8.
   Optionally, serve with pickled ginger on the side for added flavor.

Treat your ingredients with care...

• Beef — For the best results, choose thinly sliced beef from your local butcher or supermarket. If you can't find pre-sliced beef, you can partially freeze a piece of beef and then slice it thinly with a sharp knife.
• Dashi stock — Dashi is a traditional Japanese stock made from kombu (kelp) and bonito flakes. You can find instant dashi powder or granules at Asian grocery stores, or you can make your own by simmering kombu and bonito flakes in water and then straining it.

Tips & Tricks

• For an extra burst of flavor, add a splash of Japanese Worcestershire sauce or a drizzle of sesame oil to the Gyūdon while simmering.
• If you prefer a softer texture for the onions, cook them for a longer time until they are fully caramelized.
• Feel free to customize your Gyūdon by adding additional toppings such as a soft-boiled egg, sliced mushrooms, or even a sprinkle of shichimi togarashi (Japanese seven spice blend).

Serving advice

Gyūdon is traditionally served in a deep bowl over a bed of steamed rice. To enhance the presentation, garnish with thinly sliced green onions and serve with a side of pickled ginger for a refreshing contrast.

Presentation advice

To create an appealing presentation, make sure the beef slices are arranged neatly on top of the rice, and the caramelized onions are evenly distributed. Sprinkle some sliced green onions on top for a pop of color. Serve the Gyūdon in a beautiful Japanese bowl to elevate the dining experience.