Gyudon is a Japanese dish in the Donburi, or rice bowl, family. It is popular at lunch time. There are restaurants specializing in it much like Chipotle, Qdoba, and Moe’s specialize in burritos here in the U.S. It is simply prepared white rice with highly seasoned, thinly sliced beef, typically served with miso soup and tsukemono. You can find most ingredients for this dish in your grocery store’s Asian section and Cleveland’s AsiaTown neighborhood. Chef Eddie Mundy suggests Tink Holl, where he shops for ingredients. The beef can be an inexpensive cut (think chuck shoulder roast), and it should have a good bit of fat. Ask your butcher to slice the beef paper thin. Eddie prefers to garnish his with togarashi, a Japanese spice blend with chili and orange zest.
- 2 cups sushi rice (Kokuho Rose Rice is preferred)
- 4 cups water
- 1 tablespoon canola oil
- 1 medium white onion, thinly sliced
- 12 ounces thinly sliced beef
- 12 ounces dashi
- 2 ounces soy sauce
- 2 ounces mirin
- 1 teaspoon grated ginger
- Shichimi or togarashi, to taste
- 1 tablespoon thinly sliced scallions
- Poached eggs (optional)
- Pickled ginger (optional)
- Tsukemono and miso soup (optional)
Rinse rice, agitating with hands, until water runs clear. Combine with the 2½ cups water in a rice cooker and turn on for white rice. Alternatively, place rice and water in a medium saucepan and bring to a hard boil. Adjust heat to low and allow to simmer, covered, for 20 minutes. Remove from stovetop and allow to rest for 10 minutes. Lightly stir. Meanwhile, bring a sauté pan to medium high heat. Add oil and onions. Sauté briefly until just beginning to soften, about 1–2 minutes. Add beef and using chopsticks or whatever utensil you are most comfortable with, separate and sauté beef until lightly browned. Add dashi, soy sauce, mirin, and ginger, allow to cook down until reduced by ⅓, about 5 minutes. Finish with fresh ginger. Serve immediately over steamed white rice. Garnish with togorashi and scallions, and your desired add-ons, including poached eggs, pickled ginger, miso soup and/or tsukemono.
Want to make your own dashi? Click here for the recipe .