Gyudon

Name: Gyudon
Cuisine: japanese
Ingredients: 300 g thinly sliced beef (ribeye or sirloin); 1 large onion, thinly sliced; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 200 ml dashi stock; 2 tsp vegetable oil; 2 servings cooked Japanese short-grain rice; Pickled ginger (beni shoga) for garnish; Shredded nori, optional; Spring onions, sliced, optional

Ingredients

300 g thinly sliced beef (ribeye or sirloin)
1 large onion, thinly sliced
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
200 ml dashi stock
2 tsp vegetable oil
2 servings cooked Japanese short-grain rice
Pickled ginger (beni shoga) for garnish
Shredded nori, optional
Spring onions, sliced, optional

Instructions

11. Prepare 200 ml dashi stock and set aside.
22. Heat vegetable oil in a skillet over medium heat and sauté the sliced onion until translucent.
33. Add the thinly sliced beef and stir‑fry for about 30 seconds, just until the meat begins to brown.
44. Pour in the dashi, soy sauce, mirin, sake, and sugar; bring to a gentle boil.
55. Reduce heat and simmer for 3–4 minutes until the sauce thickens slightly and the beef is tender.
66. Divide the cooked rice into two bowls and spoon the beef and sauce mixture over the rice.
77. Garnish each bowl with pickled ginger, shredded nori, and sliced spring onions as desired.

Source: llm-generated