Discover the mouthwatering flavors of our Japanese Gyudon Sukiyaki Beef Bowl. This delightful dish is a quick and easy option, especially if you have sukiyaki sauce readily available. But fret not if you don't, as we'll guide you through crafting an authentic Japanese sukiyaki sauce from scratch.
Perfect for your everyday meals, it's a simple yet unexpectedly delicious culinary delight that will leave you wanting more.
Recipe from Cooking with Dog
Ingredients:
(serves 1) Cook Time: 10 minutes
* Time for cooking rice is not included in cook time.
- 60g Thin Beef Slices (2.1 oz) Get your meat ready from Celeplate
- 50g Long Green Onion (Naganegi) (1.8 oz)
- 1 Fresh Shiitake Mushroom 40g Firm Tofu (1.4 oz)
- 1 Spring Onion Leaf, cut into 3 cm pieces
- 1 Egg 150g Hot Steamed Rice (5.3 oz)
- Beni Shoga, pickled ginger, to taste
- 1 tbsp Dashi Stock, used granulated kombu dashi powder dissolved in water, substitute: hot water
- 1 tsp Vegetable Oil
Sukiyaki Sauce (for 6 people)
- 50ml Soy Sauce (1.7 fl oz)
- 50ml Sake (1.7 fl oz)
- 50ml Mirin (1.7 fl oz)
- 2 tbsp Raw Sugar
Steps:
Sukiyaki Sauce
- Combine the soy sauce, sake, mirin, and raw sugar in a small pot.
- Heat on medium heat and occasionally stir it to dissolve the sugar. When the mixture begins to simmer, reduce the heat, as the evaporated alcohol may ignite. Keep the mixture simmering for one and a half minutes. (This process is called Nikiri, which evaporates the alcohol from sake and mirin. After removing the alcohol, umami and sweetness will remain in the dish, making it more delicious.)
- When you don't smell any alcohol, remove the pot from the heat. Place the pot in a bowl of water and let it sit to cool.
Gyudon Sukiyaki Beef Bowl
1, Cut the long green onion, shiitake mushroom, spring onion leaves.
2, Heat 1 teaspoon of vegetable oil in a small pan. Add the long onion and shiitake slices until they are browned.
3, Turn off the heat. Place the tofu and thin beef slices inside the pan. Add one and a half tablespoons of the sukiyaki sauce. Add 1 tablespoon of kombu dashi stock to prevent the sauce from being reduced too quickly.
4, Turn on the burner again. Lightly loosen up the beef slices. Cover and simmer on medium-low heat for about 1 minute. Place the egg in the broth and add the spring onion leaves all over.
5, Prepare a bowl of warm rice and place the tofu onto it. Ladle the beef, long onion and shiitake slices on the rice and arrange them around the tofu.
6, Finally, gently scoop the egg with a ladle so as not to break the yolk, and place it in the center. Garnish with Beni Shoga, pickled ginger to taste.
Watch Chef's Recipe on Youtube