Gyudon

Name: Gyudon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g sliced beef; 400 g rice; 1 onion; 3 tbsp soy sauce; 1 tbsp mirin; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Gyudon is a beloved staple of Tokyo's bustling lunch counters, where it is prepared with a keen eye for balance and a generous hand with ingredients. This home-style recipe brings that same comforting bowl of thinly sliced beef and onions simmered in a savory soy and mirin broth to your table, capturing the essence of a midday meal in Japan's vibrant capital.

The ideal Gyudon is a harmonious blend of tender beef and sweet onions, with each bite offering a satisfying umami punch from the soy sauce mingling with subtle notes of mirin. Serve it steaming hot over a bed of fluffy rice, allowing the juices to seep into the grains, creating a deeply flavorful and comforting dish.

Ingredients

400 gsliced beef
400 grice
1onion
3 tbspsoy sauce
1 tbspmirin
to tastefine sea salt

Method

Begin by thinly slicing 1 onion. Heat a large skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, add the sliced onion and sauté until they become translucent and slightly caramelized, about 3-4 minutes. This will add a sweet depth to the dish.
Take 400 g of sliced beef and season it with fine sea salt to taste. Add the seasoned beef to the skillet with the onions, spreading it out in a single layer. Allow the beef to brown without stirring for about a minute, then flip the pieces to brown the other side. Look for a deep, even color on the beef, which indicates it's ready for the next step.
Once the beef is browned, add 3 tbsp of soy sauce and 1 tbsp of mirin to the skillet. Stir to combine the ingredients, ensuring the beef and onions are well coated with the sauce. Lower the heat to medium and let the mixture simmer gently.
Continue to cook the beef in the soy sauce and mirin mixture until the meat is tender and the sauce has slightly thickened. This should take about 3-5 minutes. The beef should be juicy and the sauce should cling to it, indicating it's done.
While the beef is cooking, prepare 400 g of rice according to your preferred method, ensuring it is fluffy and hot when ready to serve.
Taste the beef mixture and adjust the seasoning with more fine sea salt if necessary. The flavors should be balanced, with a savory depth from the soy sauce and a hint of sweetness from the mirin.
To serve, place a generous portion of the hot rice into bowls and top with the beef and onion mixture. Ensure each serving has an ample amount of sauce to soak into the rice, enhancing the overall flavor of the dish.