Beef Rice Bowl
The iconic Japanese beef rice bowl: thin beef slices and onions simmered in a sweet-savory dashi sauce.
Préparation
10 min
Cuisson
15 min
Portions
4 bowls
Difficulté
Easy
Préparation
- 1
Prepare the sauce
In a wide saucepan, mix water, soy sauce, mirin, sake, sugar and dashi. Bring to a simmer over medium heat until the sugar dissolves.
3 min
- 2
Cook the onions
Add the sliced onions to the sauce. Simmer 5-7 minutes until they are translucent and slightly soft.
7 min
- 3
Add the beef
Arrange the beef slices over the onions. Let the meat cook 1-2 minutes without stirring, then mix gently. Cook another 3-4 minutes until the beef is just done.
Don't overcook: the meat should stay tender.5 min
- 4
Assemble the bowls
Fill each bowl three-quarters full with hot rice. Place the beef and onions on the rice with a slotted spoon. Drizzle with a little sauce (not too much).
3 min
- 5
Garnish and serve
Add a raw egg yolk in the center (tsukimi version). Garnish with pickled ginger and shichimi. Serve immediately.
2 min
Conseils
- Sauce ratio: 2:2:2:1 (soy sauce : sake : mirin : sugar). Memorize it!
- Use very thinly sliced beef (2-3 mm). At Asian grocery stores, look for 'for hot pot' or 'sukiyaki'.
- Use short-grain Japanese rice that sticks slightly.
- The raw egg is optional but typical. Mixed with rice and meat, it creates a creamy sauce.
Variantes
Tsukimi Gyudon
With a raw egg yolk placed on top ('moon' on the bowl).
Negi Gyudon
Garnished with a mountain of sliced fresh scallions.
Kimchi Gyudon
With Korean kimchi as garnish. Popular fusion.
Conservation
The topping keeps 3 days in the refrigerator. Don't store the rice with the sauce.