Gyudon (Japanese Beef Rice Bowl)

Ingredients

• Onion

  raw

  ½ medium or 55g

• Beef tenderloin steak

  cooked, broiled, lean and fat, trimmed to 0" fat, select

  150g

• Fish stock

  home-prepared

  ½ cup or 117g

• Brown sugar

  1 tbsp or 9g

• Mirin

  Blue Dragon

  2 tbsp or 30g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Brown rice

  long-grain, raw

  180g

• Ground ginger

  ½ tbsp or 3g

Directions

1. Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
2. First, thinly slice the onion.
3. Next, cut the green onions diagonally into thin slices.
4. Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
5. In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
6. Next, add the onion slices and spread them throughout the pan, separating the onion layers.
7. Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
8. Cover the pan with a lid and start cooking over medium heat.
9. When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
10. Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
11. In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
12. Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!
13. To Store
14. 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
15. Recipe by: Nami (source: https://www.justonecookbook.com/gyudon/)