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Gyudon (Japanese Beef Bowl)

 Ingredients (serves 2)

  • 2 eggs
  • ½ onion, finely sliced 
  • 250g thin beef slices
  • ½ cup Shimaya dashi stock
  • 2 tbsp mama san sake
  • 2 tbsp mama san mirin
  • 3 tbsp mama san soy sauce 
  • 2 servings cooked mama san sushi rice (see rice video for how to make Japanese rice)
  • Black pepper
  • 1 spring onion, finely sliced
  • S&B Shichimi/nanami togarashi

Instruction

 1. Bring a pot with 1l of water to the boil, then add 200ml of tap water. Gently submerge the eggs into the pot and immediately cover with a lid. Set a timer for 20 minutes.
Two eggs simmering in a metal pot with a ladle on the left, steam rising from the water.
2. Combine the dashi, sake, mirin, and soy sauce, and add into a pan with the sliced onions. Simmer until the onions are soft.
Hand stirring sliced onions in a skillet on a stovetop with chopsticks
3. Add the beef, cover with a lid, and simmer for 3 minutes or until the beef is just cooked.
Raw meat being stirred in a pan on a stovetop with chopsticks
4. Remove the eggs from the water after 20 minutes.
Two eggs in a white bowl, with tongs lifting them from a pot after an onsen bath.
5. Plate up with rice, beef and onions, simmered sauce, and season with a little black pepper. Crack the onsen egg on top and garnish with sliced spring onion, and shichimi/nanami.
Bowl of rice topped with sliced meat, green onions, and sauce being sprinkled from above

Item used for this recipe

A plastic container of Mama San brand Miso Paste with a red

mama san Soy Sauce

Breathtaking colors of our planet
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A bottle of Mizkan Japanese Style Cooking Sake with a blue label featuring an image of cooked fish on a wooden plate.
Bottle of Mirin cooking seasoning with red cap and blue label on white background