Gyudon – Japanese Beef Rice Bowl
I was walking in the beef section of the supermarket when i came across a display of thinly sliced beef. They were all pre-packed, and unlabelled.
I remember asking Nami, of Just one Cookbook, what was the best type of beef for Yoshinoya’s kind of beef bowl. She answered that they were just cheap scraps of beef, also known as komagire.
I took one pack of the beef in my hand, and discovered that they had strings of fats at the sides of each slice, which is just the way Yoshinoya’s beef was. At Rp.18000/100grams (about $2),these packs were also considerably cheaper than the shabu beefs, which were placed just a few metres away.
I purchased a pack, and went ahead with my Gyudon adventure.
And, so here it is,
These beef slices were slightly chewier and tougher than Yoshinoya’s. I guess it’s because they weren’t as thinly sliced.
Following Nami’s recipe, but omitting the egg, the flavour of this dish come pretty close to Yoshinoya’s.
Whoopee! Another Just One Cookbook recipe that’s becoming a staple in our household.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 2-3
- 1 onion
- 2 green onions
- 3/4 lb thinly sliced beef (Shabu Shabu beef or Komagire beef)
- 1 Tbsp. oil
- 2 tsp. sugar
- 2 Tbsp. sake
- 2 Tbsp. mirin
- 1 Tbsp. soy sauce
- 3 eggs (omitted)
- pickled ginger (Kizami Shoga) for garnish (omitted)
- Slice the onion and green onion thinly, and cut the meat into small pieces.
- Heat the skillet over medium high heat and add the oil. Stir-fry the onions until wilted.
- Add the beef and sprinkle sugar and cook until browned.
- Add sake, mirin, and soy sauce and mix together.
- Reduce the heat and simmer until most of the liquid is gone.
- Pour the beaten egg all over the meat and cover quickly. Cook until the eggs are almost cooked. Add the green onion right before you remove from the heat. (I omitted this step)
- Serve over steamed rice and drizzle the sauce over. Top with pickled ginger if you like.