Beef Bowl Gyudon Recipes

Steps:

• Divide rice evenly between 4 donburi bowls.
• Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
• Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

Steps:

• Halve the onion and discard the central-most part. Cut halves into thin slices.
• Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
• Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
• Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

Steps:

• Combine water, mirin, soy sauce, sake, sugar and hon dashi powder.
• Bring to a boil over medium heat.
• Add beef (or already browned ground beef) and onions and stir.
• Cook until beef is cooked through (unless using already browned ground beef), about 5 minutes.
• Adjust seasoning with soy sauce and sugar to taste.
• Divide rice into 4 deep rice bowls.
• Put simmered beef on top of the rice.