Gyudon (Japanese Beef Bowl)

JAPANESE·NON-VEGSource

A luxurious take on Japanese fast food, this Gyudon features thinly sliced beef and onions simmered in a savory-sweet sauce served over rice.

Ingredients

11

GYUDON

Beef Loin

200 g

Water

140 ml

Mirin

100 ml

Soy Sauce

60 ml

Brown Sugar

2 tbsp

Dashi Fish Stock

Optional

1 pinch

Onion

0.5 whole

Burdock Root

0.5 whole

RICE

Rice

480 g

Water

650 ml

ONSEN TAMAGO (OPTIONAL TOPPING)

Egg

1 whole

Instructions

1Prepare the Gyudon Sauce5m

Combine Liquids

In the pan you will use to cook the beef, combine 140ml water, 100ml mirin, 60ml soy sauce, and 2 tbsp brown sugar. Add a sprinkle of dashi fish stock if using.

Add Vegetables

Cut half a burdock root into small slices and add to the liquid immediately to prevent oxidation. Slice half an onion thinly and add to the liquid as well.

Boil Sauce

Place the pan over high heat with the lid on. Bring the mixture to a boil.

2Cook the Beef10m

Add Beef

Once the sauce is boiling, add the thinly sliced beef. Cook for a few minutes until it is cooked through.

Simmer

Reduce the heat slightly and let the beef simmer in the sauce for approximately 5 minutes to allow the flavors to meld.

3Cook the Rice30m

Wash and Soak Rice

Thoroughly wash 480g of rice until the water runs clear. Leave the rice soaking in water for at least 30 minutes.

Boil Rice

Add the soaked rice and 650ml of water to a pot or saucepan. Place the lid on and heat until it begins to boil.

Simmer and Steam

Turn the heat down to medium-low and cook for 10 minutes. Once the water has disappeared, turn off the heat and let the rice steam, covered, for another 10 minutes.

4Make Onsen Tamago (Optional)30m

Heat Water

Heat water in a saucepan to exactly 65°C (150°F). Do not let it boil.

Cook Eggs

Gently add your eggs to the 65°C water and leave them to cook for 30 minutes.

5Assemble and Serve2m

Plate

Spoon the cooked rice into serving bowls. Top generously with the gyudon beef and onion mixture.

Garnish

If making, carefully place an onsen tamago on top of each bowl. Serve immediately.