Gyudon (Japanese Beef & Rice Bowls)

🥘 Ingredients

• beef ribeye or chuck (shabu-shabu cut)
  1 lb
• dashi stock
  1 cup
• granulated sugar
  1.5 tbsp
• mirin
  3 tbsp
• onsen egg or raw egg yolk
  4
• red pickled ginger (beni shoga)
• sake
  2 tbsp
• scallions
• soy sauce
  4 tbsp
• steamed Japanese short-grain rice
  4 bowls
• yellow onion
  1 large

🍳 Cookware

• medium skillet

1. 1

   In a medium skillet or shallow pan, combine dashi stock (or water with 1 tsp dashi powder), mirin , sake , granulated sugar , and soy sauce .

   dashi stock: 1 cup, mirin: 3 tbsp, sake: 2 tbsp, granulated sugar: 1.5 tbsp, soy sauce: 4 tbsp
2. 2

   Bring mixture to a boil over medium heat.
3. 3

   Add thinly sliced yellow onion and simmer until translucent and tender, about ⏱️ 5 minutes .

   yellow onion: 1 large
4. 4

   Add thinly sliced beef ribeye or chuck (shabu-shabu cut) to the simmering broth, spreading beef slices out so they cook evenly.

   beef ribeye or chuck (shabu-shabu cut): 1 lb
5. 5

   Simmer beef over medium-low heat until just cooked through and tender, skimming any foam from surface, about ⏱️ 3 to 5%minutes . (Do not overcook).
6. 6

   Divide hot steamed Japanese short-grain rice into deep serving bowls.

   steamed Japanese short-grain rice: 4 bowls
7. 7

   Ladle tender beef and onions over rice, spooning a generous amount of sweet-savory broth over the top.
8. 8

   Garnish each bowl with a spoonful of red pickled ginger (beni shoga) , chopped scallions , and an onsen egg or raw egg yolk if desired.n

   red pickled ginger (beni shoga), scallions, onsen egg or raw egg yolk: 4