Sukiya Gyudon (Japanese Beef Bowl)
User Reviews
4.9
44 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 Servings
Sukiya Gyudon (Japanese Beef Bowl)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 100 g yellow onion
- 150 g beef end cuts, Philly steak meat or similar, thinly sliced
- 2 portions Japanese short-grain rice cooked
- pickled ginger red, aka benishoga
- Japanese chili powder shichimi togarashi
Broth
- 300 ml dashi stock
- 2 tbsp dark soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 ½ tbsp light brown sugar
- 1 tsp soy sauce light
- 1 tsp ginger root or ginger paste, grated
- ¼ tsp garlic or garlic paste, grated
- ½ tsp chicken bouillon powder Chinese-style, granules
Instructions
- Cut 100 g yellow onion into wedges.
- Take a saucepan and add all the broth ingredients (300 ml dashi stock, 2 tbsp dark soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp light brown sugar, 1 tsp light soy sauce, 1 tsp grated ginger root, ¼ tsp grated garlic and ½ tsp Chinese-style chicken bouillon powder (granules)). Mix well and place on the stove over a medium heat.
- Add the onion to the broth and bring to the boil. Once bubbling, lower the heat slightly and simmer until the onions are softened to your preference.
- Add 150 g thinly sliced beef to the broth and continue to simmer until cooked through.
- Divide 2 portions cooked Japanese short-grain rice in serving bowls and top with the beef and onions. Drizzle 1-2 tbsp of the broth over each bowl.
- Top with red pickled ginger (benishoga) and Japanese chili powder (shichimi togarashi). (See in post for additional topping ideas.)
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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