Gyudon - Beef and Onion Rice Bowl

Gyudon - Beef and Onion Rice Bowl

This quick-simmered beef and onions in a flavored broth is a simple and delicious dish that comes together in under 30 minutes. Start making the rice a little earlier to ensure it's ready in time.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Japanese

Prep Time: 5

Cook Time: 25

Chilling steak: 30

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Large skillet

Ingredients

1 lb Boneless rib-eye steak, fat removed
1 tsp Instant dashi granules
¼ cup Soy sauce
¼ cup Sake
3 tbsp Mirin
3 tbsp Sugar
1 medium Onion, halved and sliced from stem to stem into thin crescents
1½ tsp Fresh ginger, minced
1 RECIPE Cooked white rice
1 stalk Scallion, cut into ¼-inch slices (garnish)
Pickled red ginger, store bought

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Instructions

Prep - Make rice. Cut rib-eye in half and put in freezer for 30 minutes to firm up for slicing. After a half hour, remove a half steak and cut across the grain into super thin slices. Put aside and repeat with the other half.
In a large skillet, bring 1¼ cups of water to a boil. Whisk in instant dashi granules until dissolved. Whisk in soy sauce, sake, mirin, and sugar. Continue boiling for about 8 minutes to start reducing liquids. Reduce heat to medium, mix in onions, and cook for another 5 minutes.
Add beef and stir constantly for another 3 minutes until beef loses its pink and is barely cooked through. Stir in minced fresh ginger and cook 1 minute more.
Scoop rice into serving bowls and top with beef and its juices. Serve with pickled ginger and sprinkle sliced scallions around the top.

Notes

The meat may be cooked in advance and reheated in the microwave.

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