Gyudon (Japanese Beef Bowl)

Ingredients

• Onions

  Raw

  1 medium or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Canola oil

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sake

  Alcoholic beverage, made from rice

  2 tbsp or 30g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• White rice

  Short-grain, raw

  1 cup or 200g

• Ginger

  Spices, ground

  100g

Directions

1. Gather all the ingredients.
2. Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3" (7.6 cm) pieces.
3. Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.
4. Add the meat and sugar to the pan, and cook until meat is no longer pink.
5. Add sake, mirin, and soy sauce.
6. Reduce the heat and simmer for 3-5 minutes.
7. If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don't overcook it). Remove from the heat.
8. In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you'd like, drizzle over remaining sauce. Top with green onion and pickled red ginger. Enjoy!
9. To Store
10. You can keep the beef and egg leftover mixture in an airtight container and store in the refrigerator for up to 2-3 days, and in the freezer for up to 3-4 weeks.
11. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/gyudon/)

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