Gyudon (Japanese Beef & Rice Bowl)
Savory and juicy sliced beef cooked in slightly sweet mirin and soy sauce, served over steamed rice, this delicious Gyudon is a weeknight meal keeper!
Servings: 2 people
Ingredients
- 1 tbsp cooking oil
- 1 medium yellow onion, thinly sliced
- 350 g thinly sliced beef
- 1 tsp sugar
- 1 tbsp mirin
- 1 tbsp light soy sauce
- 1/2 cup dashi stock (125ml) 125 ml + 1/2 tsp dashi stock powder
- Cooked rice
Toppings
- 1/2 stalk chopped spring onion
- 2 Egg
- 1 tsp toasted sesame seeds
Instructions
- Slice onion thinly. Mix dashi by mixing dashi stock powder with hot water to dissolve it.
- Heat pan with oil. Add onions and cook for about 7 minutes till softened.
- Add in thinly sliced beef and sugar. Cook till beef is slightly browned but not fully cooked.
- Add mirin, soy sauce and dashi stock. Bring to simmer and cook for about 10 minutes to reduce the stock into a thin sauce. Taste for seasoning, add a little more soy sauce if needed.
- Meanwhile, heat another saucepan with oil. Cook eggs sunny-side up. The yolks should still be runny.
- When beef is done simmering, divide the rice among 2 bowls. Top up with beef and egg. Garnish with chopped scallions and toasted sesame seed.