The secret to tasty gyudon lies in the selection of meat. The best beef cuts for this dish are the ribeye or chuck, sliced or shaved into very thin strips. The sauce’s flavor comes from a combination of dashi, mirin, soy sauce, and sake. It has hints of sweetness from the mirin, saltiness from the soy sauce, seafood flavor from the kelp, and bonito dashi, which makes it a prime example of Japanese umami.
- 2 cups rice cooked in the rice cooker
- 2 eggs poached
- 1 onion
- ½ cup dashi
- 4 tbsp ryorishu cooking sake
- 2 tbsp soy sauce
- 1.5 tbsp brown sugar
- ½ lbs ribeye beef
- 1 tsp ginger (grated)
- ½ tsp salt
- 1 green onion chopped
- 1 pinch beni-shoga red pickled ginger (optional)
- 1 sprinkle shichimi togarashi spice
Cook the rice in your rice cooker and set aside.
Chop the onion, beef (if not pre-sliced), and green onion.
In a saucepan, add the onion, dashi, brown sugar, and sake and bring to a simmer on medium heat.
Cook for 5 minutes, stirring occasionally.
Add the beef and let it simmer away for 5 minutes until it’s brown.
Add in the ginger and salt, and simmer for another couple of minutes.
Put the rice in two bowls, and divide the meat and sauce to cover the rice.
Bring a pot of water to a boil. Crack the egg into a small bowl and then slowly slip it into the water. Turn off the heat, put the lid on, and wait for 4 minutes. Once done, put the poached egg on top of the beef.
Garnish with spring onion, pickled ginger, and shichimi togarashi spice.
Calories: 1094kcal | Carbohydrates: 166g | Protein: 46g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1918mg | Potassium: 791mg | Fiber: 4g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 5mg