A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.
Yield: 4 servings Time: 20 minutes
- 1lb of thin sliced beef (chadolbaegi-Korean Beef Brisket)
- 1 medium onion (sliced)
- 4 bowls of steamed rice
- 1 cup dashi soup stock*
- 4 Tbsp soy sauce
- 2 Tbsp Mirin
- 2 Tbsp sugar
- 2 Tbsp sake
- 0.3 oz minced ginger
- Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
- When the beef is almost done, remove beef from the pan; set a side.
- Add dashi stock and sliced onion, ginger in the saucepan, cover and cook for 2 minutes on medium heat.
- Reduce heat to low after it boils, cover and simmer for 5 to 6 minutes
- Return the beef to the pan and mix well with onions.
- Serve it a bowl of steamed rice with juice in the saucepan
Makes 4 cups
16 — 20 square inches of kombu* or 2 or 3 pieces of 3" dashima*
1/2 cup (2oz.) loosely packed katsuobushi (shaved bonito)