Gyudon (Japanese Beef and Rice Bowl)
Photo: jetalone from Higashi-Ginza, Tokyo, CC BY 2.0
Gyudon is a Japanese bowl of rice topped with beef and onion simmered in a lightly sweet sauce. The name simply means beef bowl, from gyū for beef and don for donburi. The sauce is built from sake, mirin, soy sauce and dashi, and the beef is taken out of the pan while the onion simmers so it stays tender. A soft egg and sharp pickled ginger finish it.
Instructions
Cover the eggs with boiling water and leave them for 20 minutes, so the yolks stay soft rather than hard. Lift them out and peel off the shells carefully.
Boil the sliced beef briefly, then drain off the water. This step removes the cooking liquid from the meat before it goes into the sauce.
Put the sake, mirin, soy sauce and sugar in a frying pan and stir over medium heat until the sugar has dissolved.
Add the beef to the pan and cook it in the sauce. Take the beef out before all of the sauce has evaporated, so the pan keeps some liquid.
Add the water, dashi, grated ginger and onion wedges to the sauce in the pan. Cover and bring to the boil, until the onion has softened.
Return the beef to the pan and mix it in so it is coated with the sauce.
Spoon steamed rice into a bowl and top it with the sauced beef and onion.
Set the soft egg and some pickled ginger on top, then finish with chopped scallions and a sprinkle of shichimi seasoning.
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