Gyudon is a type of a Japanese donburi dish which consists of beef, onions and other vegetables simmered in sweet style sauce mixed with raw eggs. This dish is always served as a rice topping paired with miso soup, pickled ginger and ground chilli. The word gyudon came from the Japanese word “Gyu” which means beef and “Donburi” which means bowl. This dish is so popular in Japan you see them in a lot of restaurants, there are even specialty restaurants that serves mainly this dish like Yoshinoya and Sukiya.
Another quick and easy dish that has that wow factor, so go ahead and try it and tell your friends you can now cook Japanese!
- 600g sukiyaki beef or very thinly sliced tenderloin steak
- 1 large white onion, thinly sliced
- 8 pcs water chestnuts, roughly chopped
- 5 pcs dried shiitake mushrooms, rehydrated in 1 cup water then thinly sliced
- 1 bunch spinach leaves
- 2 tbsp dashi stock powder
- 3 tbsp mirin
- 1 cup water
- ¼ cup soy sauce (add more if you want more flavour)
- 2 tbsp sugar
- cooked white rice
- 4 eggs, beaten
- In a large pan, add oil then add beef and stir fry light brown in colour not red.
- Dissolve dashi powder in 1 cup of water to make dashi stock, set aside.
- Add the soy sauce, sugar, mirin, mushrooms, water chestnuts, dashi stock and water from soaked mushrooms to the pan. Bring it to a boil then simmer for 4 minutes.
- Add spinach and onions then simmer for one more minute.
- Add beaten eggs, do not mix. Simmer for additional 1 minute then turn the heat off.
- On a deep bowl, add freshly cooked rice and top it with Gyudon.
You can buy Mirin and Dashi Powdered Stock in Amazon, here are some links: