Gyudon Beef Rice Bowl

Ingredients

• 300 g Japanese short-grain rice (or sushi rice)
• 360 ml water, for cooking the rice
• 500 g boneless beef (ribeye or sirloin), sliced paper-thin against the grain
• 2 large onions, halved and cut into thin half-moons
• 250 ml water
• 1 tsp dashi powder (or 250 ml light chicken or beef stock instead of water and dashi)
• 4 tbsp light soy sauce
• 3 tbsp mirin
• 1 tbsp sugar
• 1 tsp fresh ginger, finely grated
• 2 spring onions, thinly sliced, for topping
• 1 tsp toasted sesame seeds, for topping

Instructions

1. Place the rice in a bowl, cover with cold water and swirl with your hand. Drain and repeat 4–5 times until the water runs almost clear, then drain well in a sieve.
2. Tip the rice into a medium saucepan with 360 ml water. Bring to a boil over high heat, then cover, lower the heat to the lowest setting and cook for 15 minutes without lifting the lid.
3. Turn off the heat and leave the rice covered for 10 minutes to steam. Fluff gently with a wet spatula just before serving.
4. While the rice cooks, stir the 250 ml water, dashi powder, soy sauce, mirin, sugar and ginger together in a wide frying pan until the sugar dissolves. Bring to a gentle simmer over medium heat.
5. Add the onions and simmer, stirring now and then, until completely soft and translucent and the liquid has reduced slightly.
6. Separate the beef slices and lay them into the pan in a loose layer. Simmer, turning once or twice, until no pink remains and the slices are tender. Skim off any grey foam that rises.
7. Taste the broth and adjust with a splash of soy sauce if it needs more salt or a pinch of sugar if too sharp. Turn off the heat.
8. Divide the rice among four deep bowls. Spoon the beef and onions on top, then ladle over some of the simmering liquid so the rice soaks it up. Scatter with spring onions and sesame seeds and serve hot.

Tips

• Freeze the beef for 30–40 minutes before slicing; firm meat is much easier to cut very thin. Ask the butcher to slice it on the machine if you can.
• Do not boil the beef hard once it is added. A gentle simmer keeps thin slices tender instead of chewy.
• Use a wide pan so the beef cooks in a single layer and the broth reduces evenly.
• Ladle on the broth gradually; the rice should be moist and flavoured but not soupy.