Gyudon (Japanese Beef Rice Bowl)

Gyudon (Japanese Beef Rice Bowl)
From Fowler and Megan's Kitchen, modified from the Woks of Life
makes 4 servings

Neutral oil, such as vegetable or canola oil
2 medium onions, very thinly sliced
1 lb very thinly sliced beef (fatty beef chuck or ribeye recommened by Woks of Life, but any decently fatty thinly sliced beef should work fine)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup chicken broth (beef would probably also work here) 
1 scallion, chopped
2 teaspoons toasted sesame seeds (optional)
4 cups cooked white sticky rice 

Heat 2 tbsp oil to a large skillet or dutch oven over medium-high heat, and once hot, add the onions and cooks for about 10 minutes or until onions are soft, but not browned. Add beef and sugar and cook until beef is slightly browned. Add chicken broth, mirin and soy sauce and bring to a simmer. Cook for 10-15 minutes so the juices turn into a thin sauce. Spoon beef/sauce/onion mixture over a bowl of rice and sprinkle with green onion and sesame seeds if using. Try not to devour your super delicious yet ridiculously easy meal too quickly. 


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