Gyudon (Japanese beef bowl)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: Japanese, Rice
- 1 pound beef (thinly sliced)
- 2 small onions (thinly sliced)
- 1 thumb size ginger (peeled and sliced into thin strips)
- 8–10 mushrooms (sliced into strips)
- 2 tablespoons vegetable oil
- 2 1/2 tablespoons granulated sugar
- 2 cups dashi broth
- 1/2 cup soy sauce (plus an additional 2 tablespoons)
- 1/2 cup mirin
- 1 teaspoon sake (optional)
- Put beef in the freezer for about 15-20 minutes (this makes it easier to slice).
- In a large deep pan, turn the heat to medium high and add oil and ginger strips. After one minute, add onions and cook for 3-4 minutes or until they are translucent. Add mushrooms and cook for 3 minutes. Add the dashi broth, soy sauce, sugar, mirin and sake, and bring to a boil.
- Take beef out and with a knife, slice the beef as thinly as you can against the grain. Add to the pan, lower the heat a little and cook for about 10 minutes.
- You will be left with quite a bit of sauce/soup. This is going to be very strong in flavor so only use a teeny bit to drizzle on top.
- This is best served over a bowl of Japanese rice and seasoned with Ichimi or Shichimi (both are red pepper flakes).
- Calories: 445
- Saturated Fat: 5