Gyudon (Japanese Beef & Rice Bowls)

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Beef chuck

  Blade roast, separable lean and fat, trimmed to 1/8" fat, choice, raw

  1 lb or 454g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Mirin

  Sun Luck

  2 tbsp or 28g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• White rice

  Medium-grain, raw, enriched

  4 cup or 780g

• Scallions

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

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
3. Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
5. Recipe by: Sarah (source: https://thewoksoflife.com/gyudon-recipe-beef-rice)