Beef on Rice (Gyudon)
Easy on the seasoning, and instead relying on the umami of the dashi, this donburi brings out the flavor of tasty beef.
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 400 g cooked rice (hot)
- 120 g beef trimmings
- 1/2 onion
- 60 g shirataki
- 360 ml dashiNote
See the Preparation below.
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 360 ml dashi
- 5 g konbu kelp
- 20 g skipjack shavings
Place the konbu in a pot containing 600 ml of water (if possible, soak overnight). Place over medium heat.
When the water comes to a gentle boil, remove the konbu and add skipjack shavings. Turn off the heat.
Allow the skipjack shavings to sink (about 5 minutes).
Line a strainer with a thick paper towel (non-woven type) and strain the liquid.
Thinly slice the onion along the grain and soak in water for five minutes. Drain. Place the shirataki in a pot of boiling water, blanch and cut into easy-to-eat lengths.
Add [A] to a pot and place over medium heat. Bring to a gentle boil and add the onions and shirataki. When the onions are tender, add the beef and simmer over low heat until the color changes. Place the rice in large rice bowls (donburi) and top with the beef and onions to serve.
Shirataki tends to harden meat so it's best to avoid placing the two ingredients together.
The remaining dashi will keep for a couple of days if refrigerated. But bear in mind that the aroma will tend to fade over time.