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Gyudon
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Healthier Gyudon

If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that's equally at home at the food court or on your kitchen table. Recently Japan has been trying to make this meal in a bowl healthier, substituting vegetables for the rice and beans for some of the beef. Its all optional and an easy dish to make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Beef, Japanese
Servings: 2 People
Author: Mike Nadelman

Ingredients

  • 1/2 lbs Beef thin Sliced beef we like the Steak-EZE® brand
  • 1/2 Onion
  • 1 small piece Ginger Root thinly sliced
  • 2 tbsp Soy Sauce low sodium
  • 1 tbsp Sake
  • 1 tbsp Sugar or sugar substitute
  • 1 tbsp Mirin
  • 1/2 cup Water
  • 1/2 tsp Dashi Stock Powder
  • 2 Eggs
  • 1 1/2 cup steamed broccoli
  • 1/2 cup cooked or canned chickpeas
  • 1/4 cup cooked or canned Kidney beans

Optional Ingredients

  • Beni Shoga pickled ginger
  • Shichimi Chili Pepper
  • Spring Onion scallions diced
  • Fresh Steamed Rice for serving

Instructions

  • Cut the onion into 1/2 inch wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
  • Make the Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs. Do not turn on heat, just cover (add your broccoli florets here after 15 minutes to cook as well)
  • Let the eggs cook for 20 minutes with the included broccoli (if using). Remove the eggs, and let them cool in icy water.
  • Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
  • Crack the eggs into a bowl and see how they look. The egg should not be runny.
  • Parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
  • When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
  • Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.When it starts to sizzle, add the beef. Toss to coat evenly.
  • Before the liquid evaporates too much, turn off the burner and remove the beef.
  • Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
  • When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
  • Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
  • Spoon the beef and onion along with the juices on top of the rice (if using)
  • Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago (soft boiled egg). Add broccoli, chickpeas and kidney beans if desired.
  • Finally, top with shichimi, seven flavored chili pepper as desired.

Video

Notes

A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.