Gyudon (Japanese Beef Rice Bowl)

Ingredients

• Water

  Plain, clean water

  5 cup or 1.18kg

• Egg

  Whole, fresh eggs

  4 large or 200g

• Scallions

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

  1 medium or 15g

• Beef

  Lean, Sliced - Kroger

  7 oz or 198g

• Water

  Plain, clean water

  100g

• Ajinomoto Bonito Soup Stock

  Hondashi

  50g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Kotterin Mirin

  Kikkoman

  3 tablespoon or 300g

• Sugar

  White, granulated sugar

  ½ tbsp or 6g

Directions

1. Make Onsen Eggs
2. Bring a pot of water (1 liter) to a boil. Once it's piping hot, turn the heat off. Add tap water (200ml) and give it a stir.
3. Gently lower 4 large eggs, which were kept in the fridge. Cover and let sit for about 20 minutes. Take them out and let cool in a bowl (or tray) for about 5 minutes. Let sit in cold water.
4. Prep Ingredients
5. Thinly slice the onion and green onions.
6. Cut the beef into bite-sized pieces.
7. Make Gyudon
8. In a wok (or pan), add the water (200ml), hondashi, soy sauce, mirin, and sugar. Stir to combine.
9. Bring it to a boil over medium heat. Once it starts to boil, add the onion and give some time to cook. Once they are translucent, taste and add more sugar if necessary.
10. Add the beef and let it simmer for about 5 to 10 minutes. If there is some scummy stuff on top, skim that off.
11. Divide the rice into serving bowls. Using chopsticks (or tongs), cover the rice with the beef. Drizzle 1 or 2 spoonfuls of the broth on top.
12. Place onsen egg in the middle and add some pickled ginger (if using). Sprinkle on green onions. Enjoy~!

Similar Foods

• Korean Beef Rice Bowls
• Unstuffed Bell Pepper Bowl
• Japanese Beef Curry
• Korean Beef Bowl