Gyudon (ēäø¼) ā Beef and Onion Rice Bowl
Nutritionper 100 gāŗ
157
Calories
8g
Protein
20g
Carbs
5g
Fat
Ingredients
| 226 g | thinly sliced beef (I recommend ribeye or chuck meat, but any type will do) | |
| 1/2 | yellow onion | |
| 1/2 cup | 120 ml | dashi stock (can also substitute using 1/2 cup water and 1 tbsp hondashi, which is a form of instant dashi) |
| 2 tbsp | 30 ml | granulated sugar |
| 2 tbsp | 30 ml | mirin |
| 3 tbsp | 45 ml | soy sauce |
| 2 servings | rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!) | |
| optional | For garnishing: red pickled ginger and sliced green onions |
Instructions
- To a large pan, bring dashi, sugar, mirin, and soy sauce to a simmer.
- Thinly slice your onions by cutting the onion from pole to pole. Add the onions to the same pan, cooking for 5 minutes on simmer.
- Thinly slice your meat against the grain and add to pan, on top of onions. Let cook for additional 8-10 minutes, covering with a lid.
- Serve over rice and garnish with green onions and red pickled ginger.