Prep 20 mins
Cook 40 mins
This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.
- Cut beef into 1/8 inch thick slices.
- Cut slices into strips about 1 inch wide and 2 or 3 inches long.
- Cut green onions crosswise into 1 inch lengths.
- Wash rice with cold water.
- Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
- About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
- Add beef and boil until beef reaches desired doneness.
- Add green onions and boil 30 seconds.
- Remove from heat.
- Divide rice among 4 individual serving bowls.
- Place equal amounts of beef and onions over rice in each bowl.
- Ladle equal amounts of cooking liquid into each bowl.
- Serve immediately.
- Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.
Clear, easy and tasty recipe. We have just the same at the Japan centre in London and it's great havng it at home too now!!! We use light soy sauce to make it healthier and we top it with a small bunch of green beans, 2 large cup mushrooms and a couple of baby corn...and while it's still piping hot, we crack a raw egg on top and mix the whole thing. Delicious!
This is so simple, but SUPER tasty! I used regular onion instead of sping onion, and substituted beef mince for beef strips. Not only does the mince cook cuper quickly, but it is really flavoursome! I served with Japanese Okayu infused with garlic.. Thank you so much! This is a great recipe, expecially for winter!
The recipe is simple and easy but it is lacking. First the broth should be dashi based. 2nd it needs sliced onions, 3rd it needs beni shoga.
So the recipe as is isn't bad, it just doesn't taste like authentic gyudon you'd find in Yoshinoya. There are a couple of recipes that include the dashi that are much more authentic tasting.