Gyudon
Paper-thin slices of beef and tender onions simmered in a savory Dashi broth, served over a bed of warm rice.
- 20 min
- 593 kcal / serving
- easy
- Protein
- 42.5 g
- Fat
- 25.3 g
- Carbs
- 45 g
Contains: gluten, soy, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g beef (very thinly sliced, e.g., ribeye or entrecôte)
- 1 pc onion (sliced into strips)
- 100 ml Dashi stock
- 2 tbsp soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tsp sugar
- 200 g cooked rice
Method
- Mix the Dashi, soy sauce, Mirin, Sake, and sugar in a small pot and bring the mixture to a boil.
- Add the onion strips and simmer over medium heat for about 4 minutes until they begin to soften.
- Add the thinly sliced beef to the pot, spreading it out evenly within the simmering liquid.
- Cook the beef for just 2-3 minutes until it loses its pink color (do not overcook, to keep it tender).
- Skim off any foam that rises to the surface of the broth using a spoon.
- Divide the warm cooked rice into bowls, top with the beef and onions, and ladle a generous amount of sauce over it.
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