Gyudon
Japanese beef and onion rice bowl - thin beef simmered in a sweet-savoury dashi broth and spooned over hot rice. On the table in twenty minutes.
- Time
- 20 mins
- Serves
- 2
- Steps
- 7
- Ingredients
- 9
Method
- 01
Freeze the beef for 20 minutes before slicing - it is far easier to cut thinly when firm.
- 02
Combine the dashi, soy sauce, rice vinegar, sugar and grated ginger in a wide pan and bring to a simmer.
- 03
Add the onion and cook 5 minutes until soft and translucent.
- 04
Add the beef, spreading the slices out so they do not clump.
- 05
Simmer just 3 to 4 minutes. Thin beef toughens the moment it overcooks.
- 06
Skim any foam off the surface for a cleaner-tasting broth.
- 07
Spoon the beef and plenty of the broth over hot rice, and top with spring onion and pickled ginger.
Cooking Tips
- Freeze the beef for 20 minutes before slicing - it is far easier to cut thinly when firm.
- Three to four minutes is enough for the beef. Thin slices toughen the moment they overcook.
Ingredient Substitutions
- Rice vinegar and a little sugar replace mirin and sake here, keeping it alcohol-free.
- Chicken stock works if you have no dashi, though the broth is less savoury.
What to Serve With It
- Spoon plenty of the broth over the rice, and top with pickled ginger and spring onion.
Storage and Reheating
- Keeps 2 days. Store the beef and broth separately from the rice.
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