Gyu Donburi
"If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets."
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 2 cups white rice, cooked
- 1 1⁄4 cups low sodium beef broth
- 2 tablespoons sake
- 3 tablespoons mirin
- 1 1⁄2 tablespoons sugar
- 1 medium onion, sliced very thin
- 7 ounces sirloin beef, sliced as thin as possible
- 3 tablespoons soy sauce
- 3 eggs, lightly beaten
directions
- Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
- Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
- Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
- Serve over cooked rice.
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Reviews
-
I like it when people tell the changes they made. I thought hers were pretty minor, since sake and mirin are two things that a lot of people don't commonly have on hand. And changing the meat is a common change, too. -
Very good and really easy. I personally omitted the sake and mirin and it still tastes great. I suggest draining the pan of excess oil and fat residue. Also, I tried this recipe with thinly sliced lamb and it was delish! -
yeah that person's review would have been helpful, had s/he not changed every flippin' thing in the recipe. -.-'
RECIPE SUBMITTED BY
Full time paramedic for over 20 years, father of 3, grandfather of 2. Not that I read a lot of cooking magazines, but I have a tattoo of the barcode from Food and Wine Magazine...
My favorite cookbook is The Joy of Cooking, because it is pretty much an encyclopedia of cooking, however I have dozens of cookbooks. I don't usually cook directly from any of them, but use them for ideas.
I can't stand selfish, arrogant or self-important people. I have ridden a motorcycle since I was about 10. I have no use for people who don't look out for motorcycles on the road, or who pull out in front of them.
I have a guinea pig for trying all of the things I cook. She is the love of my life, and is willing to try anything I make at least once.
