Japan · Beef · No. 404
Gyudon (Beef and Onion Rice Bowl)
A single portion of Japanese cooking, ready in 20 minutes.
Per portion
570kcal
41 gProtein
64 gCarbs
13 gFat
Calories from protein 31%, carbs 48%, fat 21%. Estimated from the ingredients.
Roughly £3.50 a portion.
Method
- 1
Combine the soy sauce, mirin, sake, sugar and stock in a small saucepan and bring to a simmer.
- 2
Add the sliced onion and simmer for 4–5 minutes until softened.
- 3
Add the beef slices and simmer for 1–2 minutes until no longer pink, skimming any froth.
- 4
Spoon the hot rice into a bowl and ladle over the beef, onion and sauce.
- 5
Taste first and add salt only if needed (it rarely is), then top with the spring onion and pickled ginger to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/gyudon-beef-and-onion-rice-bowl/
