Beef and Rice Bowls
Gyudon is a simple dish of rice topped with slices of beef and onions cooked in a sweet broth. It's very popular in Japan, where it's served at specialty fast food chains dedicated to it, as well as in regular restaurants. It's both satisfying and very tasty.
Making it at home is quick and easy, provided you have access to shaved beef. If not, you will have to shave it yourself. Your best bet is to partially freeze a beef roast and then thinly cut it with a sharp knife. A marbled cut - chuck or ribeye are specially recommended - is likely best. I used top round because I had it already in the freezer and it was too dry (though still very tasty).
This dish tastes even better the next day - so feel free to make the beef in advance and reheat it before serving. I'm not a fan of spice, and I originally skipped the shichimi, but when I added it to the leftovers the next day (in a judicious amount), it truly elevated this dish to something exquisite.
- 2 yellow onions, sliced
- 2 cups dashi or chicken broth
- 1 cup sake or mirin
- 1/2 cup soy sauce
- 1/4 Tbsp sugar
- 2 lbs thinly shaved steak
- 2 tsp grated ginger root
- salt to taste
- 4 cups cooked white rice
- 1 bunch of scallions, green parts only, sliced
- 4 poached eggs (optional)
- shichimi to taste (optional)
Add onions, dashi, sake, soy sauce and sugar to a medium sauce
pan and heat to a simmer over medium heat. Cook, stirring occasionally,
until the onions soften, about 5-10 minutes.
Add beef and continue cooking, stirring often, until the beef is
cooked through and the broth has slightly reduced, about 5-10 minutes. Add the
ginger and simmer for one more minute. Add salt to taste and more
sugar, if necessary.
Divide the rice in four bowls and top with the
beef and broth. Top with scallions, poached eggs if using and
shichimi to taste.
Adapted from a recipe at Serious Eats
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