Gyudon Recipes

Steps:

• Cut beef crosswise into 2 pieces, then set your beef in the freezer for at least 1 hour to freeze until firm. Once the beef is very firm, slice it very thinly against the grain, ideally about 1/8-inch thick. Set aside at room temperature.
• Bring 1 1/4 cups water to a boil in a large skillet. Whisk in instant dashi until combined.
• Add the soy sauce, sake, mirin and sugar, stir to combine, and boil over high until flavors meld and mixture starts to reduce, about 8 minutes. Add the sliced onion and cook over medium until onion just starts to soften, about 5 minutes.
• Stir in the beef and cook, turning the sliced beef frequently using tongs, until beef is just barely cooked and loses any traces of pink, about 3 minutes. Stir in the fresh ginger and cook for 1 more minute.
• Divide rice among bowls and top with beef mixture and any juices. Serve with pickled ginger and sprinkle with togarashi, if desired.

Steps:

• Pour 1 cup water into a 12-inch skillet. Add the soy sauce, mirin, sake, sugar and instant dashi powder, stir to combine and bring to a simmer over medium heat. Add the onions and simmer, stirring once or twice, until they start to soften, about 3 minutes.
• Raise the heat to high and bring the liquid to a boil. Add the beef and cook, turning the slices often with tongs, until the meat is barely cooked through, about 1 1/2 minutes. For the tenderest texture, cook the meat as little as possible.
• Divide the rice among 4 bowls and top with equal portions of the beef and sauce. Top with an egg if using. Garnish with the scallions. Add shichimi togarashi and pickled red ginger, if using.

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:

• 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.