Gyudon

Method

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1. Freeze the beef for 30 minutes and slice it as thinly as you possibly can, or ask a butcher to machine-slice it.

   Mark done Start 30 min timer

2. Combine the dashi, soy, mirin, sake, sugar and ginger in a wide pan and bring to a simmer.

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3. Add the onions and simmer uncovered for 6 to 8 minutes until translucent and soft but not collapsing.

   Mark done Start 6 min timer

4. Separate the beef slices with your fingers so they do not go in as a block.

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5. Add the beef to the simmering broth in a single layer and cook 90 seconds, turning once.

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6. Skim any foam that rises, then simmer 2 minutes more until the broth has reduced by about a third and coats the meat.

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7. Taste the broth — it should be assertively salty and sweet, since the rice will dilute it.

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8. Mound hot rice in deep bowls and spoon the beef, onions and a little broth over.

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9. Top with beni shoga, spring onions, shichimi and an egg yolk if using.

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Chef’s Tips

• Paper-thin beef, separated before it goes in. A clump of slices steams instead of simmering.
• Season the broth harder than tastes right on its own. Rice absorbs a lot.
• The raw yolk is traditional — use pasteurised eggs if that is a concern, or leave it off.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Miso soup
• Pickles
• Green tea

Storage & Reheating

The beef and broth keep 2 days refrigerated. Reheat gently and serve over fresh rice.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.