Gyudon (Japanese Beef Bowl)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the beef by slicing it very thinly against the grain. If the beef is difficult to slice, place it in the freezer for 15-20 minutes to firm up.

   Ca. 10 min.

   Kokkens note: Freezing the beef slightly makes it much easier to get super thin slices.

2. 2

   Thinly slice the yellow onion.

   Ca. 3 min.

3. 3

   In a medium skillet or shallow pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.

   Ca. 2 min.

4. 4

   Add the sliced onion to the simmering sauce and cook for about 3-5 minutes, until the onions soften.

   Ca. 5 min.

5. 5

   Add the thinly sliced beef to the pot, spreading it out so it cooks evenly. Simmer for 3-5 minutes, or until the beef is cooked through and tender.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pot; cook the beef in batches if necessary.

6. 6

   Divide the hot cooked rice into two serving bowls.

   Ca. 1 min.

7. 7

   Spoon the beef and onion mixture with plenty of sauce over the rice in each bowl.

   Ca. 1 min.

8. 8

   Garnish with chopped scallion and beni shoga if desired, and serve immediately.