PocketCook

From @Aaron and Claire

Japanese Beef Bowl (Gyudon)

20 min · Serves 4 · 520 kcal

20 mintotal
10 minhands on
9steps
4servings

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Ingredients

For the sauce

  • 1.5 cups water (360 ml)
  • 6 tbsp soy sauce
  • 6 tbsp mirin
  • 1 tbsp sugar
  • 1 tsp Hondashi (Japanese dashi powder)

For the beef topping

  • 2 yellow onions, sliced
  • 3 green onions, chopped (white and green parts separated)
  • 1 lb thinly sliced beef (450 g)
  • To assemble
  • 4 cups cooked short-grain white rice (840 g)
  • Japanese pickled ginger (beni shoga), to serve
  • 2 soft-boiled eggs, halved, to serve

To assemble

    Method

    For the sauce

    1. Whisk together the water, soy sauce, mirin, sugar, and Hondashi in a measuring jug.

    For the beef topping

    1. Pour the prepared sauce into a large pot.

    2. Add the sliced yellow onions and the white parts of the green onions to the pot.

    3. Simmer over medium heat until the onions are translucent, about 2 minutes.

      Then 2 min of waiting

    4. Add the thinly sliced beef to the pot and stir to separate the pieces.

    5. Simmer until the beef is tender and fully cooked, about 5 minutes.

      Then 5 min of waiting

    To assemble

    1. Divide the cooked white rice among four serving bowls.

    2. Top each bowl of rice with the cooked beef and onion mixture along with some broth.

    3. Garnish each bowl with green onion tops, pickled ginger, and half a soft-boiled egg.

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