JapanEast Asia
Gyudon
Thinly sliced beef and onion simmer briefly in a broth seasoned with soy sauce, mirin, sake, and sugar, then are spooned over bowls of short-grain rice and topped with green onion. Chicken broth stands in for dashi, so the smoky fish note of dashi is absent; the usual pickled red ginger is omitted because it is not a canonical ingredient.
Ingredients
- 450 gBeef sirloin steaksliced paper-thin against the grain (partly freeze it first)Buy 1 lb
- 1Yellow onionhalved and thinly slicedBuy 0.32 lb
- 1 cupChicken broth1in place of dashiBuy 1 carton
- ¼ cupSoy sauce (all-purpose)Buy 1 bottle
- 3 tbspMirinBuy 1 bottle
- 2 tbspSakeBuy 1 bottle
- 1 tbspGranulated sugarBuy 1 bag
- 1 tspGinger rootgratedBuy 0.01 lb
- 2 cupsShort/medium-grain rice (Calrose/sushi)uncookedBuy 1 bag
- 2 stalksGreen onions (scallions)thinly slicedBuy 1 bunch
- 4Eggs (large) (optional)one per bowl, softly poached, for toppingBuy 1 carton
Substitution
- Chicken broth in place of “Instant dashi (hondashi), 1 tsp dissolved in 1 cup water”. Chicken broth replaces the dashi because instant dashi is unpriced at the reference store; the soy-mirin seasoning is unchanged, but the smoky fish flavor of dashi is lost.
Method
Cook the rice according to its package directions.
Bring the chicken broth, soy sauce, mirin, sake, sugar, and ginger to a simmer in a wide pan.
Add the onion and simmer until it softens, about 5 minutes.
Add the beef, separating the slices, and simmer just until no longer pink, 1 to 2 minutes; skim off any foam.
Divide the rice among bowls, spoon over the beef, onion, and some of the broth, and top with green onion and a poached egg if using.