Tokyo Style Gyudon (Japanese Beef Bowl) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Gyudon is a very popular dish in Japan, as well as one of my own personal favorite comfort foods. It’s popularity has even spread to the US, with the popular Japanese chain Yoshinoya expanding across America. This recipe is from a local Japanese restaurant. Ingredients:
1 1/4 cups warm water |
3 dried shiitake mushrooms |
kombu (3 square inch) |
1/4 cup mirin |
1 tablespoon granulated sugar |
2 medium yellow onions, sliced |
1 tablespoon fresh ginger, finely grated |
12 ounces beef loin flap steak, cut into 3-inch long pieces |
1/4 cup soy sauce |
4 cups hot japanese rice |
scallion, thinly sliced (garnish) |
Directions:
1. Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.
2. Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.
3. Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.
4. Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.
5. Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.
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