Yoshinoya Beef Bowl (Gyudon

• Meat

  • 3/4 lb Rib eye or chuck

• Produce

  • 1 Green onion/scallion
  • 1/2 Onion, medium
  • 2 tbsp Pickled red ginger

• Canned Goods

  • 1/2 cup Dashi

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Sugar

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Other

  • 2 3 onsen tamago (similar to poached egg (recipe (optional

Found on justonecookbook.com

Ingredients

• ½ medium onion
• 1 green onion/scallion
• ½ cup (120 ml) dashi
• 1 Tbsp. sake
• 2 Tbsp. mirin
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce
• ¾ lb (12 oz, 340 g) thinly sliced rib eye or chuck (See Note)
• 2 Tbsp. pickled red ginger
• 2-3 Onsen Tamago (similar to poached egg) (Recipe) (optional)

Directions

• If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. After you slice, if the piece are too large then cut them in half. I use Komagire cut from my local market and I cut them further into smaller pieces.
• Cut the onion into thinly slices and chop the green onion. Set aside.
• Heat a large frying pan over medium high heat and add ½ cup (120 ml) dashi, 1 Tbsp. sake, 1 Tbsp. sugar, 2 Tbsp. mirin, and 2 Tbsp. soy sauce.
• Cover the lid and bring the sauce to boil. Once the sauce is boiling, add the sliced onions and spread them out. Cover to cook until tender (if you don’t cover, the sauce will evaporate, so make sure you cover the lid).
• When the onion is tender, add the beef and cook until no longer pink. Skim the foam or fat with a fine mesh sieve.
• Serve the meat and sauce over steamed rice.
• Top with chopped green onion and pickled red ginger. If you like to add an egg, serve with Onsen Tamago. Alternatively, you can pour beaten egg over the meat when it’s almost finished cooking in the pan (see my other Gyudon recipe).