Gyudon (牛丼), Japanese Beef Rice Bowl
When I crave for some Japanese food at home, cooking one bowl rice dish is the most ideal to fulfill my desire. The other day, I made Japanese beef bowl which is known as Gyudon. Gyudon is very common at Japanese fast food places but I hardly would order this for lunch, because there are too many other things that I can choose from. Meanwhile, I was tempted to make this at home, as I had a nice piece of entrecote in the fridge so my Gyudon is for sure to contain the best quality ingredient.
- 250g piece of entrecote steak, thinly sliced (ideal to choose a piece with more marble fat)
- 150g onion
- 5g ginger
- 2 tbsp light soy Sauce
- 1 tbsp sugar
- 3 tbsp mirin
- 50ml dashi stock (made with kombu seaweed & bonito flakes)
- 30ml white wine (or 1 tbsp sake)
- Beni Shoga – Japanese Red Pickled Ginger
- Shichimi – Seven Flavor Chili Pepper
- Spring Onion, chopped into small pieces
- In advance, prepare the dashi stock (See below)
- Cut the entrecote steak to thin slices.
- Cut the onions into long and thin strips
- Grate the ginger.
- In a skillet, add in the wine (or sake), soy sauce, mirin and sugar to it and heat to medium high heat, stir to mix and until the sugar is completely melted.
- Turn to low heat, add in the thinly sliced beef, and briefly cook the beef and take out immediately. Keep the beef aside and leave the sauce in the skillet. (The beef should not be completely cooked at this point.)
- Add in the dashi stock, ginger and onion into the sauce, bring to boil and turn to medium heat and let the onion to simmer for 5 mins uncover so the sauce can become thickened a bit.
- Finally put the beef back into the skillet and cook until the beef is just cooked for about 30 secs. It’s critical not to overcook the beef so the meat becomes tender.
- Serve immediately on top of hot steamed Japanese rice. Put a little red pickled ginger if you can get hold. Sprinkle some Shichimi if you like.
- You can add a poached egg with runny yolk on top of the gyudon and sprinkle some spring onion on top if desire.
- I find it’s very important to let the sauce evaporate a bit so it does not get to runny.
- The whole cooking process does not need oil, therefore it’s very important not to overcook the beef otherwise it will become tough.
How to make dashi stock:
- 1 piece kombu seaweed
- 30 g bonito flakes
- 1000ml of boiling water
- Whip the kombu seaweed with a damp cloth and then place in a saucepan with 1 litre of boiling water. Leave it for 10 mins. Bring to boil and then discard the kombu seaweed.
- Add in the bonito flakes and bring the liquid to boil for 5 mins. Strain the bonito flakes and you get the dashi stock.
- Use the dashi stock as required, the remaining can be kept in freezer for later use.