gyudon - japanese beef bowl
Just because it's fast food does not mean it's not delicious. If you like Japanese you will like this.
Servings: 2
Calories: 351kcal
Ingredients
gyudon
- 12 oz thinly sliced ribeye or sirloin
- 1/2 large onion sliced thinly
- 1/2 cup dashi made from hon-dashi (see note below)
- 2 tbsp mirin
- 3 tbsp sake
- 2 tbsp low sodium soy sauce
- 2 tsp sugar to taste
- 1 tbsp shiro miso - white miso
To serve
- short grain white rice
- pickled ginger
- green onion
- shishimi togarashi
- poached egg (optional)
Instructions
gyudon
- Combine dashi, mirin, sake, soy and sugar in a wok or saute pan large enough to hold all the ingredients. Bring to a simmer over medium low heat..
- Mix in the miso. One trick I like is to put the miso in a small strainer and work it through into the soup base. That way you aren't chasing miso around pan. That sucks.
- Add the onions, bring to a simmer and cover. Cook until the onions are soft. This takes about 5 minutes.
- Add the beef and continue cooking until just done. This takes no time at all. It depends on how thinly sliced the beef is, of course. Few minutes max.
- At this point taste. It may need more salt. That's why I use low sodium soy. Easy to add salt. Impossible to take it away.
- Serve over rice and garnish with pickled ginger, green onion, sesame seeds and shichimi togarashi. A poached egg makes a nice addition. The creamy egg yolk with the beef and rice. Yum.A bowl of miso soup makes a great start to this meal.
Notes
Hon-dashi are little granules of instant dashi. To make it simply add 1/2 tsp of hon-dashi to every cup of water. Bring to a simmer and cook for a couple minutes. Just as easy as that.
Nutrition
Serving: 2servings | Calories: 351kcal | Carbohydrates: 19g | Protein: 40g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 1273mg | Potassium: 735mg | Fiber: 1g | Sugar: 10g | Vitamin C: 2.8mg | Calcium: 75mg | Iron: 3.4mg