Gyudon (Japanese Beef & Rice Bowls

• Meat

  • 1 lb Beef

• Produce

  • 2 Onions, medium
  • 1 Scallion

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 cup Dashi stock

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 cups Grain white rice, cooked short-grain or medium

• Baking & Spices

  • 2 tsp Sesame seeds, Toasted
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Neutral oil

Found on thewoksoflife.com

Description

Ingredients

• Neutral oil, such as vegetable or canola oil
• 2 medium onions, very thinly sliced
• 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
• 2 teaspoons sugar
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup dashi stock (can also substitute beef or chicken stock)
• 4 eggs
• 4 cups cooked short-grain or medium-grain white rice
• 1 scallion, chopped
• 2 teaspoons toasted sesame seeds (optional)

Directions

• Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
• Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
• Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
• When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.