Gyudon (Japanese Beef Rice Bowl)
A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!
Ingredients
- 1 cup sushi rice
- 1 ½ cups sliced sweet onion
- ¼ cup dry sake
- ¼ cup mirin
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sugar
- 1 pound boneless ribeye steak, thinly sliced
- 4 fried eggs
- ¼ cup benishoga, red pickled ginger
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
for the dashi broth
- 4 cups water
- ½ ounce dried kombu
- ½ ounce dried bonito flakes
Instructions
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Heat dashi broth, onion, sake, mirin, soy sauce and sugar in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer, about 8 minutes.
- Continue cooking, stirring occasionally, until onions are tender, about 5 minutes.
- Stir in beef until cooked through and tender, about 2-3 minutes; season with additional soy sauce, to taste.
- Divide rice into bowls. Top with beef, eggs and pickled ginger, garnished with green onions and sesame seeds, if desired.
for the dashi broth
- In a small saucepan over medium heat, combine water and kombu. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from heat.
- Stir in bonito flakes; let stand 5 minutes. Strain through a fine-mesh sieve; discard solids.