Gyudon Japanese Beef Bowl Recipes

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, soy sauce, Chinese cooking wine and sugar.
• Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
• Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
• Add the marinade beef and stir-fry until it is cooked about 3 minutes.
• Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
• Add beaten egg in the wok and cover for 2 minutes.
• Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.