Gyudon (Japanese Beef Bowl) 牛丼

justonecookbook.com

Steph

1 onion (4 oz, 113 g)

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

3 large eggs (50 g each w/o shell) (beaten; optional)

subheading: For the Sauce:

1 Tbsp sugar (adjust according to your preference)

2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

2 Tbsp mirin (substitute with 2 Tbsp sake/water 2 tsp sugar)

3 Tbsp soy sauce

subheading: To Serve:

3 servings cooked Japanese short-grain rice (1 ½ rice-cooker-cups (180 ml x 1.5 = 270 ml) yields roughly 3 servings (3 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)

pickled red ginger (beni shoga or kizami beni shoga) (to garnish)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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