Gyudon (Japanese Beef Rice Bowl)

Thin slices of beef and onion simmered in sweet soy broth and piled over hot rice.

30 min 2 servings Easy japanese

Ingredients

• 200 g Japanese short-grain rice
• 300 ml water for rice
• 400 g thinly sliced beef ribeye
• 1 pcs onion
• 200 ml water for broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp grated fresh ginger
• 2 pcs green onions

Steps

1. Rinse 200 g of rice in cold water 3 times until the water is almost clear.
2. Put the rice and 300 ml of water in a pot and bring to a boil.
3. Cover the pot and lower the heat to the lowest setting.
4. Cook the rice for 12 minutes without lifting the lid.
5. Turn off the heat.
6. Let the rice steam, covered, for 10 minutes.
7. Slice 1 onion into thin half-moons.
8. Grate 1 tsp of fresh ginger.
9. Combine 200 ml of water, 3 tbsp of soy sauce, 2 tbsp of mirin, 1 tbsp of sugar and the ginger in a wide pan.
10. Bring the sauce to a boil over medium heat.
11. Add the onion and simmer for 4 minutes until soft.
12. Add 400 g of sliced beef and separate the slices with chopsticks.
13. Simmer for 4 minutes, skimming off any foam, until the beef is no longer pink.
14. Divide the rice between 2 deep bowls.
15. Spoon the beef, onion and some sauce over each bowl of rice.
16. Slice 2 green onions thinly and sprinkle them on top.