Gyudon (Beef Rice Bowl)

Name: Gyudon (Beef Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 3/4 lb thinly shaved beef (ribeye or chuck); 1 medium, sliced thin yellow onion; 1 cup dashi; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 1 tsp, grated fresh ginger; 3 cups cooked short-grain rice (hot); 2, thinly sliced scallions; to serve pickled red ginger (beni shoga)

Yoshinoya-style donburi — paper-thin beef and onion simmered in a sweet-savory dashi-soy glaze and ladled over steamed rice.

high-protein
dairy-free
nut-free
contains-meat

Ingredients

thinly shaved beef (ribeye or chuck)3/4 lb
yellow onion1 medium, sliced thin
dashi1 cup
soy sauce3 tbsp
mirin3 tbsp
sake2 tbsp
sugar1 tbsp
fresh ginger1 tsp, grated
cooked short-grain rice (hot)3 cups
scallions2, thinly sliced
pickled red ginger (beni shoga)to serve

Steps

Combine ingredients and simmer.
In a wide skillet, combine dashi, soy sauce, mirin, sake, sugar, and grated ginger. Bring to a simmer.
Add the onion and simmer 4 minutes until softened.
Add beef and skim foam.
Slip the beef in piece by piece, separating slices in the bubbling liquid. Skim foam.
Simmer beef and reduce sauce.
Simmer until the beef is just cooked and the sauce reduces by about a third, 4-5 minutes.
Assemble bowls with beef and toppings.
Mound hot rice in two bowls. Spoon the beef and onion over with plenty of pan sauce, top with scallion and beni shoga.

Nutrition

Nutrition, per serving. 590 calories. Protein 35 grams, 25 percent. Carbs 70 grams, 50 percent. Fat 15 grams, 24 percent. Fiber 2 grams, sugar 10 grams, saturated fat 5 grams, sodium 1200 milligrams. Estimated from ingredients.