Gyudon Beef Bowl Recipes

Steps:

• Halve the onion and discard the central-most part. Cut halves into thin slices.
• Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
• Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Steps:

• Divide rice evenly between 4 donburi bowls.
• Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
• Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

Steps:

• Combine water, soy sauce, Chinese cooking wine and sugar.
• Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
• Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
• Add the marinade beef and stir-fry until it is cooked about 3 minutes.
• Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
• Add beaten egg in the wok and cover for 2 minutes.
• Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.

Steps:

• Combine water, mirin, soy sauce, sake, sugar and hon dashi powder.
• Bring to a boil over medium heat.
• Add beef (or already browned ground beef) and onions and stir.
• Cook until beef is cooked through (unless using already browned ground beef), about 5 minutes.
• Adjust seasoning with soy sauce and sugar to taste.
• Divide rice into 4 deep rice bowls.
• Put simmered beef on top of the rice.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
• Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

Steps:

• Cut beef into 1/8 inch thick slices.
• Cut slices into strips about 1 inch wide and 2 or 3 inches long.
• Cut green onions crosswise into 1 inch lengths.
• Reserve.
• Wash rice with cold water.
• Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
• About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add green onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls.
• Place equal amounts of beef and onions over rice in each bowl.
• Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.
• Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Steps:

• Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.
• Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.
• Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.
• Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.
• Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.