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Japanese beef rice bowl (gyudon)
This is a 15-minute dish. That's five minutes to soften the onion slices in hot oil plus ten minutes to cook the beef with the softened onion just long enough for both to soak up the seasonings.
Course
Main Course
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
2
large onions
peeled and thinly sliced
500
grams
thinly sliced beef
cut into strips
¼
cup
dashi
¼
cup
soy sauce
¼
cup
sake
¼
cup
mirin
¼
cup
sliced scallions
to serve
3
cooked eggs
to serve
Instructions
Heat the cooking oil in a frying pan.
Add the onion slices to the hot oil and cook over medium heat, stirring often, until softened and just beginning to caramelize.
Turn up the heat to high, add the beef to the onion slices and stir to break up any clumps. Cook just until the meat is no longer pink.
Pour in the soy sauce, mirin, sake and dashi, and stir.
Turn down the heat to medium and cook, uncovered with occasional stirring, until the sauce has reduced to about two tablespoonfuls.
Scoop rice into bowls, ladle the gyudon over the rice, arrange the eggs on the side and sprinkle with scallions.