Gyudon
Serves
- 400 g beef, thinly sliced (hot pot beef works)
- 1 onion large
- 5 g grated fresh ginger
- 1 1/2 cup rice
- Sauce
- 180 ml dashi
- 15 ml shoyu (Japanese soy sauce)
- 30 ml mirin
- 30 ml dry sake
- 15 g sugar (less if you prefer)
- Toppings
- sliced scallions
- togarashi
- beni-shoga
- 1 egg per gyudon, for onsen tamago
Steps:
- Combine the Sauce ingredients in a medium skillet and set it to a medium heat and bring it to a boil.
- Cut an onion into thin slices and add this to the liquid to simmer for around 5 minutes until half tender.
- Once it starts to boil, add your thinly sliced beef and cook for around 5 minutes until cooked through.
- Then finally stir in the ginger for an additional minute.
- Serve on top of your rice!
If you want to make onsen tamago:
- Heat up water in a saucepan to 65C or 150F (don’t let it boil!)
- Add your eggs to the saucepan and leave for 30 minutes