RecipeGyudon (Beef Bowl)

Tastes like Sukiyaki and it's so good!


300 g beef loin, thinly sliced 2 onions 4 tbsp soy sauce 4 tbsp mirin Ingredients (serves 4) 4 tbsp sake 1 tbsp sugar water, as needed 3 cups rice red pickled ginger shichimi (chili powder)


1Wash the rice and cook in an equal amount of water.

2Peel the onions. Cut o the top and root ends, and then cut into 8 wedges.

3Peel the onions. Cut o the top and root ends, and then cut into 8 wedges.

4After the beef is thoroughly coated with the seasonings, turn on the heat and stir-fry.

5Cook the beef for 1 to 2 minutes or until the fragrance of the meat released and it is browned and then remove from of the pan.

6Add the onion to the gravy in the pan, add enough water to cover the onion halfway and turn the heat on high.

7Bring the sauce to a boil while removing any scum.

8Turn the heat down to medium, and cook for 12 minutes to 15 minutes until the onion loses its crispiness and has become tender.

9When the soup has been reduced and the onion is tender, return the beef to the pan, mix and then turn o the heat.

10Warm the bowl with hot water before serving.

11Discard the hot water, ll the bowl three-quarters full of rice and top with the beef mixture and gravy. Top with red pickled ginger to taste.

12Tips: - The beef mixture tastes better the next day as the avors are well blended. - You can add a beaten egg to the pan just before turning o the heat.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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