I love Japanese Gyudon, aka beef rice bowl. When the beef imports from the US were banned due to mad cow disease in 2004, there were Yoshinoya’s (a Japanese chain restaurant whose best seller is always gyudon) maniac fans flew to Los Angeles to have a taste. This is one of the staple comfort food in Japan.
Ingredients: (yielding 3-4 servings)
2 cups of rice, steamed
1 medium onion, chopped into long and thin strips
12 oz beef, thinly sliced (make sure every slice of meat has a good ratio of lean and fatty meats. I used thinly sliced beef brisket bought from Korean supermarket)
3 stems of green onions, finely chopped
2 Tbsp of oil (I used bacon grease)
1 1/2 cup of Dashi stock or chicken broth
6 Tbsp of soy sauce
4 Tbsp of sugar
2 Tbsp of Sake or cooking wine
1 Tbsp of mirin
4 Tbsp of pickled red ginger (benisouga)
1 Tbsp of white sesame seeds
Salt and pepper
Steam the rice in a rice cooker.
Heat the oil in a shallow pot on medium-high heat. Add onion strips and cook for 2-3 min until translucent. Add the stock and let boil. Turn the heat down to medium. Add soy sauce, sugar, mirin and cooking wine, let cook for another 3 min.
Add beef to the pot and cook for another 5-8 min. Add salt and pepper to taste. To adjust the color, you can choose to add a few drops of aged soy sauce to darken the color.
Pour everything including the sauce over steamed rice and top with a pinch of chopped green onions. Finally, add a tbsp of red ginger on the top and drizzle some sesame seeds on the top.
It is so quick and easy yet tasty, I love it! Hope you like it too! 🙂
PS. A salad or a quick stir-fry on the side will help add more vegetable/fruit intake along with this savory, tantalizing dish!