Gyudon (Japanese Beef & Rice Bowls)

From the home of: Dave Anderson, from thewoksoflife.com

Notes: Highly recommend this, and put some Benishoga (pickled ginger) on it too

recipe here or follow below

Ingredients:

Neutral oil(such as vegetable or canola oil)

2 medium onions (very thinly sliced)

1 pound very thinly sliced beef (fatty beef chuck or ribeye)

2 teaspoons sugar

2 tablespoons mirin

2 tablespoons soy sauce

1 cup dashi stock (can also substitute beef or chicken stock)

4 eggs

4 cups cooked white rice (short grain or medium grain preferred)

1 scallion (chopped)

2 teaspoons toasted sesame seeds (optional)

Process:

Step 1

Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.

Step 2

Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.

Step 3

Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!

Step 4

When the beef is done simmering, divide the rice among serving bowls (the original recipe is for 4, so 4 bowls), and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.