Gyudon Recipe: How to Make Japanese Beef Bowls

• 2 tablespoons soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon sugar
• ½ cup homemade dashi stock (or an equivalent amount of hondashi granules and water)
• 1 teaspoon finely grated ginger
• ½ pound very thinly sliced beef ribeye (sold at Asian grocery stores for shabu shabu)
• ½ onion, thinly sliced
• Steamed white rice, to serve
• 2 poached eggs, to serve
• 2 green onions, thinly sliced on the diagonal to garnish
• Sesame seeds, to garnish (optional)
• Beni shoga (pickled red ginger), to serve (optional)
• Shichimi togarashi (Japanese spicy seasoning), to serve (optional)

1. 1

   In a large skillet over medium-high heat, combine soy sauce, mirin, sugar, dashi, and ginger. (You can use the extra to make miso soup, a popular side dish for a main course of gyudon.)

2. 2

   Bring to a simmer, then add beef and onion to the stir fry.

3. 3

   Cook, stirring occasionally until the beef has cooked through, the onions have softened, and the sauce has reduced.

4. 4

   Divide the mixture over two bowls of rice.

5. 5

   Top the rice bowls with poached eggs, green onions, and sesame seeds, beni shoga, and shichimi togarashi, if desired.

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