牛丼Gyudon (Beef Rice Bowl)

Prep 5 min·Cook 15 min

1. 1You're here
   Step 1.

   Have hot rice ready. If the beef is frozen, let it soften for 10 minutes and cut into 5–6 cm pieces.

   400 g Freshly cooked Japanese rice250 g Thinly sliced beef (hotpot slices)

   Knife workRice / congee cooking
2. 2
   Step 2.

   Put the dashi, soy, mirin, sake and sugar in a frying pan and bring to the boil. Add the onion and simmer for 5 minutes until soft and sweet.

   200 ml Dashi (Kombu and Bonito Stock)3 tbsp Japanese soy sauce2 tbsp Mirin2 tbsp Sake1 tbsp Sugar1 Onion, sliced 5 mm

   5 min
3. 3
   Step 3.

   Add the beef and ginger, loosening the slices with chopsticks. Simmer for 2–3 minutes, skimming off any scum, until the beef is just cooked.

   250 g Thinly sliced beef (hotpot slices)1 tsp Ginger, grated

   3 minPoach / steep

   Wok-chan's tip鑊仔貼士

   Don't boil the beef longer or it toughens. If you have time, turn off and let it sit for 10 minutes to soak up the sauce.
4. 4
   Step 4.

   Spoon the beef, onion and plenty of sauce over bowls of rice. Top with red ginger, an egg yolk and shichimi if you like.

   400 g Freshly cooked Japanese rice2 tbsp Red pickled ginger2 Egg yolks (British Lion), to serveto taste Shichimi togarashi