Japanese Gyodon (Beef Rice Bowls)
Category
Steaks
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Don’t worry, creating this recipe is easier than pronouncing the name. And when you’re finished, you’ll be wishing you made it sooner. After all, who doesn’t love a delicious beef rice bowl? By thinly slicing SRF’s wagyu ribeye filets, you get all the same flavor seared & ready to eat in a flash. Who needs take-out when you can travel around the world with SRFs?
Author:Nathan Michael & Julia Flowers
Ingredients
- 2 American Wagyu Gold® Ribeye Filet 8 oz, thinly sliced
- 1 tablespoon of neutral oil
- 1 medium onion, thinly sliced
- 1 cup of Dashi* (or chicken broth)
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of honey
- 2 cloves of garlic, minced
- 1/2 inch of ginger, peeled and grated
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
- 4 cups of steamed short grain rice, for serving
- 4 large egg yolks, divided for serving or 4 fried eggs
- black or white sesame seeds, for garnish
- 2 to 3 green onions, sliced for garnish
- Sea Salt
- 1 quart of water
- 1 oz of Kombu
- 1 cup Katsuobushi
Beef and Rice Bowl
Basic Dashi
Directions
Beef and Rice Bowl
- In a prep bowl, whisk together the dashi (recipe below) or chicken stock, soy, mirin, honey, garlic, ginger, salt, and pepper. Set aside.
- In a wok or large skillet heat the pan over high heat. Add oil and once shimmering add the sliced onion and sauté until it starts to brown slightly.
- Add the reserved sauce to the pan and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes until the liquid has reduced by half.
- Add the thinly sliced beef and cook another 4 minutes in the sauce as it thickens.
- Divide the rice amongst bowls, then transfer the beef to the bowls.
- Top each bowl with an egg yolk or fried egg and garnish with sesame seeds and green onion.
Basic Dashi
- Combine broth, water, and kombu in a large stock pot and let the kombu soak for 30 minutes.
- Bring to a boil and add the katsuobushi, then reduce the heat to a simmer (for 5 minutes). Remove the pot from heat and allow it to steep for 10 minutes.
- Strain the liquid and season with salt. The dashi can be used for another dish or frozen for another time.