Gyudon - Japanese Beef and Rice Bowl
A delicious recipe for Gyudon, a Japanese donburi made with beef
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Pinner la recette
Servings: 2 people
Calories: 376kcal
Equipment
- 1 Wok
Ingredients
- 250 g beef Sliced very thinly, as thin as carpaccio
- 2 portions of cooked white rice
Bouillon
- 120 g of onion thinly sliced
- 120 ml of dashi Homemade or made with powdered dashi
- 60 ml of sake
- 30 ml light soy sauce
- 15 g of sugar More if needed
- 1 teaspoon of ginger Freshly grated
- Salt
Toppings
- 2 Poached eggs optional
- Green onions Sliced
- Beni-shoga
- Togarashi
Procédé
- In a medium saucepan or wok, add the onion, dashi, sake, soy sauce, and sugar. Bring to a simmer over medium heat.120 g of onion, 120 ml of dashi, 60 ml of sake, 30 ml light soy sauce, 15 g of sugar, Salt
- Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the beef and cook over medium-high heat, stirring until the beef is cooked and the liquid is reduced by half, about 5 minutes.250 g beef
- Stir in the ginger and let simmer for 1 more minute. Adjust seasoning with salt and sugar to taste.1 teaspoon of ginger
- Divide the rice into bowls and top with the beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced green onions, beni-shoga, and togarashi. Serve immediately.2 portions of cooked white rice, 2 Poached eggs, Green onions, Beni-shoga, Togarashi
Notes
The beef should be cut very thinly; freeze it before slicing for easier handling. Alternatively, ask the butcher
Nutrition
Calories: 376kcal | Féculents: 17g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 1087mg | Potassium: 518mg | Fiber: 1g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
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