Gyudon (Japanese Beef Rice Bowl)
A delicious and authentic rice and congee recipe for Gyudon (Japanese Beef Rice Bowl), prepared with traditional seasonings and techniques.
Ingredients
- • 2 cups water
- • 1.5”x 3” kombu
- • 4 tablespoons usukuchi soy sauce ((*Footnote 1))
- • 4 tablespoons Japanese sake
- • 4 tablespoons mirin
- • 2 tablespoons sugar
- • 1 medium yellow onion (, very thinly sliced)
- • 1 lb beef (, thinly sliced (*Footnote 2))
- • 2 teaspoons ginger (, grated)
- • 6 cups white rice (, steamed)
- • Pickled ginger ((*Footnote 3))
Preparation Steps
Combine water, kombu, soy sauce, Japanese sake, mirin, sugar and onion. Cook over medium heat until bringing to a boil. Turn to medium-low heat and simmer for 10 minutes, until onion has softened.
Add the beef and grated ginger. Cook over medium heat until the broth is boiling again. Skim off and discard any brown foam from top, for 2 to 3 minutes, until no new foam is forming. Turn to medium-low heat and simmer covered for 8 minutes. Then simmer uncovered for another 7 minutes, until the broth has reduced by half. During the simmering, you can further skim off any oil from the surface.(*Footnote 4) You can serve the beef now. But it will be tastier if you let the broth cool off a bit, so the beef soaks up the flavour more.
To serve, portion rice into each serving bowl. Add the beef with some broth. Garnish with pickled ginger and any other toppings you prefer. Enjoy as a main dish.