Gyudon means literally a bowl of beef – gyū means ‘beef’ or ‘cow’ and don is short for donburi, i.e. ‘bowl.’ In practice, it is rice with beef or, to be more precise, a fricassee made of stewed beef and onion, based on slightly sweetish fish dashi, sweet rice wine and salty soy sauce, served with rice or shirtaki. It can be found both in Japanese restaurants and in fast food places.
• ½ onion
• 1 spring onion – chives
• ½ glass dashi (about 125 ml)
• 1 tablespoonful sake
• 2 tablespoonfuls mirin
• 1 tablespoonful cane sugar
• 2 tablespoonfuls soy sauce
• 340 g finely sliced beef (preferably neck)
• 2 tablespoonfuls marinated ginger
In Japan, you can buy beef prepared specifically for this dish – very finely sliced. In other places, you may have trouble finding meat prepared this way but you can prepare it on your own – just put a piece of meat to the freezer for at least an hour, preferably two. Such beef can be easily cut into the thinnest slices.
Finely slice the onion and chop the chives. Pre-heat a large pan, reduce the heat to medium heat and add stock, sugar, sake, wine and soy sauce. Put on a lid and simmer until it boils. Add onion, put the lid back on and cook until soft. Once the onion is soft, add the beef and cook briefly, just until it is no longer raw. In the meantime, skim off the scum from the stock. Serve in a bowl, on rice.
Decorate with marinated ginger and freshly chopped chives. Optionally, at the end of the beef cooking time, you may pour whisked egg over the broth and stew until slightly set or you may put fried egg with liquid yolk on the dish.
SMACZNEGO! ITADAKIMASU! いただきます!