“Donburi” or “don” refers to a Japanese dish with some kind of protein (usually meat) served over rice in a big bowl. With gyu-don, tender slices of beef and onion are simmered in a slightly sweet, savory broth. Aside from how delicious it is, I also love this dish because if I skip the eggs, I can make this with just one pan, making clean-up a breeze.
Gyu-Don / Beef Bowl
Ingredients
- 1 Medium Onion Thinly sliced
- ½ lbs Thinly Sliced Beef
- 1 tsp Grated Ginger
- ½ c Dashi
- 1/8 c Sake
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 c Uncooked Rice
To Serve:
- 2 Eggs* (poached, fried or cooked in with the beef)
- 1 Green Onion (thinly sliced)
- Togarashi
Instructions
- Wash the rice, and set to cook
- Peel the onion, cut in half, then thinly slice
- Add the dashi, sake, soy sauce and mirin in a medium sized pan and bring to a simmer
- Once the broth is simmering, add the onions and cook until nice and tender
- Cut the beef into smaller pieces (if needed), then add to pan with ginger
- Cook the meat through, pulling apart the slices of beef if necessary until liquid has reduced down
- Serve the meat and onion mixture over rice
- Top with eggs, green onion and togarashi if desired
Notes
*I’ve served this dish with everything from a simple fried egg, to poached egg to mixing the egg in and all three options are delicious. If you want to cook the eggs in with the beef, scramble 2 eggs in a bowl. When the beef is nearly cooked through, add the eggs into pan then allow to cook 2-3 min in the pan before serving.
