Gyudon (Japanese Beef Bowl)

Ingredients

• Onions

  Raw

  1 medium or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Beef

  Lean, Sliced - Kroger

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sake

  Alcoholic beverage, made from rice

  2 tbsp or 30g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

Directions

1. Gather all the ingredients.
2. Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the sliced meat into 3-inch (7.6 cm) long pieces.
3. Heat the oil in a large frying pan over medium heat and cook the onions until tender, about 3-5 minutes.
4. Add the meat and sugar to the pan and cook until the meat is no longer pink.
5. Add the sake, mirin, and soy sauce.
6. Reduce the heat and simmer for 3-5 minutes.
7. If you would like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered on medium-low heat until the egg is done to your liking (don't overcook it). Usually, gyudon in Japan is served while the egg is almost set but still runny. Remove from the heat.
8. In a large donburi bowl, add the steamed rice and put the beef and egg mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the sliced green onion and pickled red ginger. Enjoy!
9. To Store
10. You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2-3 days, and in the freezer for up to 3-4 weeks
11. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/gyudon/)

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• Japanese Beef Curry
• Korean Beef Bowl
• Korean Beef Rice Bowls
• Beef Egg Roll Bowls
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