Gyudon (Japanese Simmered Beef and Rice Bowls) Recipe

Ingredients

• Onions

  Raw

  1 small or 70g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Sake

  Alcoholic beverage, made from rice

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Beef chuck

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

  ½ lb or 227g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Scallions

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

  1 medium or 15g

Directions

1. Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
3. Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.
4. Recipe by: J. Kenji Lopez-Alt (source: https://www.seriouseats.com/recipes/2016/07/gyudon-japanese-simmered-beef-and-rice-bowl-recipe.html)