How to make homemade Sukiya style Japanese Gyudon. (牛丼) Thinly sliced beef cooked in a delicious dashi sauce with simmered onions, served on a bed of fluffy Japanese white rice. Serves 2. (Recipe doesn't include cooking rice.)
- 150g thinly sliced beef
- 1 small onion
- 2 portions of cooked rice (approx 330-350g)
- Red pickled ginger (benishoga)
- Japanese chili powder (shichimi togarashi) optional
- Raw pasteurised egg / soft boiled egg optional
- 300ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 1/2 tbsp light brown sugar
- 1/2 tbsp shirodashi OR light "usukuchi" soy sauce
- 1 tsp ginger paste
- 1/4 tsp garlic paste
- 1/2 tsp chicken bouillon powder (I use youki gurasupu)
- Cut the onion into wedges.
- Add all the broth ingredients to a saucepan and mix.
- Place the saucepan on the stove and heat on medium.
- Add the onion to the broth and bring to the boil.
- Once bubbling, lower the heat slightly and simmer until the onion is softened to your preference.
- Add the beef to the broth and continue to simmer until it's cooked through.
- Divide the beef and onion onto two bowls of rice and drizzle 1-2 tbsp of the broth over each bowl.
- Garnish with red pickled ginger.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Beef
- Method: Simmering
- Cuisine: Japanese
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