If you have never tried gyudon (Japanese beef bowl) before, you have no idea what you have been missing. Being one of the basic lunch and bento dish in Japan, this can be found in almost any Japanese restaurant. Fast food joints like Yoshinoya practically build their empire selling this.
The price of a bowl of gyudon is relatively cheap compared to other typical Japanese fares. But, no matter how cheap they are being sold in restaurants, there is no way it can be cheaper than preparing it at home. With the price of one portion charged in restaurants, you can easily make four servings at home, I am not kidding you. And when the recipe is ridiculously easy like this, it would be a sin not to give it a try. ♥
- 400 gram beef chuck (or any tender cuts, like sirloin or tenderloin, if you are feeling fancy)
- 1 onion
- 1 cup dashi stock (or 1 cup water + 1 teaspoon bonito flavored dashi seasoning)
- 6 tablespoon sake
- 4 tablespoon soy sauce
- 2 tablespoon mirin
- 3 tablespoon sugar
- 4 bowls of steamed white rice
- Thinly slice the beef. It is much easier if you freeze first before slicing.
- Half the onion and slice thinly.
- Place all sauce ingredients in a pan and bring to a rolling boil. Add beef and onion, cook until the sauce boils again (around 3 to 5 minutes). Turn off heat.
- Place steamed white rice in bowls, and transfer the beef onion topping onto rice. Serve immediately.