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Gyudon (Japanese Beef Rice Bowl)

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A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! 


Yield: 4 servings
 
Prep: 15minutes 
Cook: 30minutes 
Total: 45minutes 

Ingredients
  • 1 cup sushi rice
  • 1 ½ cups sliced sweet onion
  • ¼ cup dry sake
  • ¼ cup mirin
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sugar
  • 1 pound boneless ribeye steak, thinly sliced
  • 4 fried eggs
  • ¼ cup benishoga, red pickled ginger
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • for the dashi broth
  • 4 cups water
  • ½ ounce dried kombu
  • ½ ounce dried bonito flakes

Instructions
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Heat dashi broth, onion, sake, mirin, soy sauce and sugar in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer, about 8 minutes.
  3. Continue cooking, stirring occasionally, until onions are tender, about 5 minutes.
  4. Stir in beef until cooked through and tender, about 2-3 minutes; season with additional soy sauce, to taste.
  5. Divide rice into bowls. Top with beef, eggs and pickled ginger, garnished with green onions and sesame seeds, if desired.

for the dashi broth
  • In a small saucepan over medium heat, combine water and kombu. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from heat.
  • Stir in bonito flakes; let stand 5 minutes. Strain through a fine-mesh sieve; discard solids.

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