Gyudon (Japanese Beef Bowl)

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Water, for boiling

  • 1/2

    lb thinly sliced beef for sukiyaki, cut into pieces

  • 1/2

    tablespoon oil

  • 1/2

    onion, sliced

  • 1

    teaspoon grated ginger

  • 1

    teaspoon chopped scallion

  • Beni shoga

  • Sauce:

  • 1

    tablespoon Mizkan (Bonito Flavored) Soup Base

  • 1

    teaspoon soy sauce

  • 1 1/2

    tablespoons Mizkan Honteri Mirin

  • 1 1/2

    tablespoons sake

  • 1

    teaspoon sugar

Directions

Bring a pot of water to boil. Turn off the heat and add the beef into the water, and immediately scoop them out with a strainer and set aside. DO NOT overcook the beef. Discard the water. Mix all the ingredients in the sauce in a small bowl. Stir to combine well. Heat a skillet on medium-high heat and add the oil. Add the onions and grated ginger and saute until the onion becomes soft. Add the beef and the Sauce into the skillet, stir to combine well. Stir the beef and onion a few times and turn off the heat. Fill the rice bowls with steamed rice and top the simmered beef on top of the rice. Garnish with some chopped scallion and beni shoga. Serve immediately. If you can’t find thinly sliced beef, buy the ribeye, freeze it and slice with very sharp knife. The key is to slice the beef really thin.

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