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By @Xuanxemhuongnoi Gyudon - Japanese Beef Rice Bowl
- Prep time 10Min
- Cook time 20Min
- Technique Stew
- Meat Beef
- Cut Brisket
- Serves 4
A comforting Japanese classic featuring melt-in-your-mouth beef and onions simmered in a sweet-savoury broth. Quick, hearty, and full of umami flavour.
Ingredients
Main part
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500 g beef belly (sliced thinly)
-
1–2 onions (sliced into wedges)
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1–2 sprigs of green onions (chopped)
Sauce ingredients
-
500 ml water
-
1 packet dashi powder (optional)
-
180 ml (¾ cup) mirin
-
120 ml (½ cup) sake
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120 ml (½ cup) soy sauce
-
4 tbsp sugar (adjust to taste)
Side dishes (optional)
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Pink ginger
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Onsen egg
-
Togarashi (Japanese chilli powder)
Method
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Prepare the ingredients: Cut the onion into wedges. Chop the green onions. Use beef brisket for easier cooking and faster seasoning absorption.
-
Making the sauce: Add water, dashi powder, mirin, sake, soy sauce and sugar to a saucepan. Stir well until completely dissolved, then simmer over medium heat.
-
Cook the onions: Add the onions to the sauce pot. Cover and cook for about 10 minutes until the onions are soft and naturally sweet.
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Cooking the beef: Add the beef to the pot. Cook for another 10–15 minutes until the meat is tender and has absorbed the seasonings.
Presentation
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Place hot white rice in a bowl.
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Arrange the beef and onions on top.
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Drizzle over the sauce.
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Add the onsen egg, sprinkle with green onions and serve with pickled ginger.
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Togarashi can be added for extra flavour.
