Gyudon is the safest bet for a hearty and complete meal when you go to a Japanese restaurant and have no idea what to order.
The kids and I miss Gyudon so much and I realized that I used to make this a lot before because you get to wash a few dishes after for this one bowl dish. 😂
It’s easy to make using mostly local ingredients. This recipe serves four so you will need about four individual bowls with a cup of cooked rice each. We will top this with the gyudon later.
I’ll show also you how to make makeshift beni shoga (red ginger) without the plum vinegar soon.
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Ingredients:
- 4 eggs (for soft boiled egg)
- 4 cups water
- 1 tbsp white vinegar
If you prefer raw egg on your gyudon topping, skip the step above. You may use scrambled egg too.
Gyudon Sauce:
- 3 tsp sugar
- 4 tbsp sake (I don’t have one so I used soju or you can use xiaoshing or white wine)
- 4 tbsp mirin
- 2 tbsp soy sauce
- Beni shoga
Topping:
- 1 tbsp oil
- 1 large onion
- 1 stalk scallions (white and green separated)
- 400g thinly sliced beef
Please see video for procedure
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