Make this beef gyudon recipe a weeknight go-to!
400 to 500 grams beef, use beef sukiyaki cut
1 whole onion, sliced
1 teaspoon dashi powder
cooking oil, (for frying)
1 teaspoon ginger
2 teaspoons spring onions, chopped
1/2 cups sake (japanese rice wine)
1/2 cups mirin (japanese sweet rice wine)
1/8 cups soy sauce
1 tablespoon corn syrup
salt, to taste
1 teaspoon pickled red ginger strips (benishoga) , (for garnish)
1 teaspoon spring onions, chopped (for garnish)
2 cups rice
Boil beef with onions and dashi.
Remove onions and saute in cooking oil. Add grated ginger and chopped spring onion. Mix for a minute.
Add the beef, sake, mirin and soy sauce. Simmer for 5 to 10 minutes to reduce liquid. Let the alcohol from sake and mirin evaporate. Add corn syrup.
Cook beef until desired doneness. Add salt to taste, if needed.
Place rice in a japanese bowl. Add raw egg (half-cooked if preferred). Then add the beef on top, garnish with chopped spring onions and ginger.
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