Japanese Beef and Rice Bowl (Gyudon) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from the Japanese Cooking Class Cookbook by the editors of Consumer Guide. Ingredients:
12 ounces boneless beef sirloin |
6 green onions |
2 1/2 cups short-grain rice |
cold water |
3 cups water |
1/2 teaspoon salt |
1/4 cup mirin |
1/4 cup soy sauce |
Directions:
1. Cut beef into 1/8 inch thick slices.
2. Cut slices into strips about 1 inch wide and 2 or 3 inches long.
3. Cut green onions crosswise into 1 inch lengths.
4. Reserve.
5. Wash rice with cold water.
6. Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
7. About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
8. Add beef and boil until beef reaches desired doneness.
9. Add green onions and boil 30 seconds.
10. Remove from heat.
11. Divide rice among 4 individual serving bowls.
12. Place equal amounts of beef and onions over rice in each bowl.
13. Ladle equal amounts of cooking liquid into each bowl.
14. Serve immediately.
15. Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.
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