Beef Rice Bowl (Gyudon)
Beef rice bowls are undoubtedly one of the most popular comfort foods in Japan. Master this recipe, and you can enjoy homemade, umami-rich beef bowls to your heart's content!
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 400 g cooked rice (hot)
- 120 g beef scraps
- 1/2 onion
- 60 g shirataki
- 360 ml dashiNote
*Refer to Preparation below for directions.
- 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 and place over medium heat. (Soak the konbu overnight if you have time.)
When the water comes to a gentle boil, remove the konbu and add the skipjack shavings. Turn off the heat.
Let sit for about 5 minutes until the skipjack shavings sink.
Line a strainer with a thick paper towel (non-woven type) and strain the dashi.
Thinly slice the onion along the grain and soak in water for 5 minutes, then drain. Place the shirataki in a pot of boiling water to blanch, then cut into easy-to-eat lengths.
Add [A] to a pot and place over medium heat. Bring to a gentle boil and add the sliced onions, then the shirataki. When the onions are tender, add the beef and simmer over low heat until it changes color. Pour over rice equally divided into separate donburi rice bowls.
Shirataki can toughen meat, so avoid placing the two ingredients close together.
The leftover dashi will keep for about 2 days in the fridge, but the aroma will quickly fade so try to use it up as soon as possible.