Gyudon
Beef Bowl
4 C cooked glutinous (sticky) rice
1 LB thinly-sliced beef loin, cut into 2-inch strips (aka Komagire or Shabu Shabu)
1 onion, thinly sliced
1-1/3 C Dashi stock
5 TBS soy sauce
3 TBS Mirin*
2 TBS sugar
1 tsp. sake
Beni Shoga (pickled red ginger) for garnish (optional)**
Place dashi, soy sauce, sugar, mirin and sake in a large skillet; bring to a boil over medium heat. Add sliced onions; simmer for three to four minutes or until onions soften. Add sliced beef; simmer for about four minutes or until cooked to desired doneness. Add rice to individual serving bowls; top with cooked beef. Garnish with Beni Shoga if desired. Recipe makes four servings.
*Note: Mirin is similar to sake but with lower alcohol content.
**Note: Beni Shoga is a pickled red ginger condiment; it can be prepared homemade or purchased at most Asian specialty stores.
*Gyudon image (C) Ayustety (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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