Pretty similar to Yoshinoya's! :)
Who can resist a bowl of soft and flavourful beef and sweet onions served atop warm and fluffy rice? For me, this is the ultimate comfort dish and a must-eat whenever I'm back in the land of the rising sun. Whether it's at Yoshinoya or Sukiya or any one of those 300-yen donburi outlets , this simple bowl of deliciousness fills the tummy and is most satisfying when you've spent the entire day walking around town.
I adapted this recipe from watching Cooking With Dog's version on Youtube and I have to say it's pretty authentic! The grated ginger lends an extra zing to it(not so different from making a teriyaki base I would say) whilst the white onions simmered over medium heat in the soy base gives extra caramelisation to the beef.
Gyudon
(serves 2)
Ingredients:
250g beef with some fat (shortplate beef or sukiyaki beef), sliced into 3 cm pieces
1 white onion, sliced into thin pieces
2 tbsp Japanese soy sauce
1 tbsp mirin
1 tbsp Japanese cooking wine/sake
1 tsp sugar
About 2 cm ginger, grated
1 tbsp dashi powder
1500ml water
2 eggs
1 cup cooked Japanese rice
Garnishing:
Spring onions
Directions:
Rinse and cook 2 cups of Japanese rice in a rice cooker
Add the sliced beef to boiling water for about 10 seconds to partially cook it, then remove onto a plate.
In a shallow pan, add all the seasoning ingredients. Add the white onions and bring to a low simmer, about 5 minutes.
When the onions are softened and translucent, add the beef and allow it to soak up some of the juices.
Dish up the warm rice into individual bowls.
Scoop the beef mixture on top of the rice. Sprinkle the chopped spring onions.
Eat with Japanese yellow pickles on the side. Enjoy!
To make the onsen tamago:
In a metal container, pour boiling water over the eggs and let them submerge for 5 and half minutes with the lid closed.
Remove the eggs and crack on top of your beef bowl.
