Gyudon Beef Rice Bowl

RecipenKitchen Recipe 40 min · Serves 4 · Japanese

Why make it Thinly sliced beef and soft onions simmered in a sweet-savoury soy and dashi broth, spooned over steamed rice. A quick weekday lunch that needs one pan.

You’ll need

Serves 4 300 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… 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 i… 4 tbsp light soy sauce 3 tbsp mirin + 4 more in the full recipe

1 Step 1 of 8 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 Step 2 of 8 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 Step 3 of 8 Turn off the heat and leave the rice covered for 10 minutes to steam. Fluff gently with a wet spatula just before serving.

4 Step 4 of 8 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 Step 5 of 8 Add the onions and simmer, stirring now and then, until completely soft and translucent and the liquid has reduced slightly. The last 3 steps are in the full recipe.

Cook’s tip 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.

Gyudon Beef Rice Bowl

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