Japanese cuisine · Meat & Kebab

Gyudon

Thinly sliced beef and onions simmered in dashi, soy sauce, and mirin, piled steaming over a bowl of rice.

Ingredients · for 4 servings

• 500 g beef (very thinly sliced)
• 300 g sushi rice
• 2 onions
• 300 ml dashi
• 5 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 20 g ginger
• 4 eggs
• 2 spring onions
• 2 tbsp red pickled ginger (beni shoga)

Instructions

1. Wash the rice several times until the water runs clear and cook according to the package; meanwhile cut the onions into thin wedges and the ginger into fine strips.
2. Bring the dashi to a boil with soy sauce, mirin, sake, and sugar in a wide pan and add the ginger.
3. Add the onions and simmer uncovered for 5 minutes, until glassy but still slightly firm.
4. Lay the beef into the simmering broth slice by slice and cook for 3–4 minutes, skimming off the foam — the meat should just be cooked through.
5. Boil the eggs for 6 minutes, plunge into cold water, and peel; reduce the broth uncovered for another 2 minutes until it turns slightly syrupy.
6. Fill deep bowls with rice, layer the meat and onions with plenty of broth on top, and serve with halved egg, spring onion rings, and red pickled ginger.