Let’s make the healthy, low-fat and delicious Gyudon!
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| Cook Time | 20 minutes |
| Servings | people |
Ingredients
- 200 g Beef Slices 2mm/0.08" thick for shabu shabu
- 1/2 Onion 130g/4.6 oz for 2 people
- 5 g Ginger Root
- 2 tbsp Soy Sauce
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 tbsp Mirin substitute: 1/2 tbsp sugar+1 tbsp sake
- 100 ml Water
- 1/2 tsp Dashi Stock Powder
- 2 Eggs
- Beni Shoga pickled ginger
- Shichimi Chili Pepper
- Spring Onion Leaves
- Fresh Steamed Rice
Ingredients
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Instructions
- Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4") wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
- Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
- Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
- Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
- Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
- When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
- Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
- When it starts to sizzle, add the beef. Toss to coat evenly.
- Before the liquid evaporates too much, turn off the burner and remove the beef.
- Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
- When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
- Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
- Spoon the beef and onion along with the juices on top of the rice.
- Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
Recipe Notes
- A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
- If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.
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