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Japanese Gyodon (Beef Rice Bowls)

Nathan Michael & Julia Flowers

Servings

4

Prep Time

30 minutes

Cook Time

1 hours

Category

Steaks

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?

Japanese Gyodon (Beef Rice Bowls)

Ingredients

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    • 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

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    • 1 quart of water
    • 1 oz of Kombu
    • 1 cup Katsuobushi

    Directions

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      1. In a prep bowl, whisk together the dashi (recipe below) or chicken stock, soy, mirin, honey, garlic, ginger, salt, and pepper. Set aside.
      2. 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.
      3. 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.
      4. Add the thinly sliced beef and cook another 4 minutes in the sauce as it thickens.
      5. Divide the rice amongst bowls, then transfer the beef to the bowls.
      6. Top each bowl with an egg yolk or fried egg and garnish with sesame seeds and green onion.

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      1. Combine broth, water, and kombu in a large stock pot and let the kombu soak for 30 minutes.
      2. 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.
      3. Strain the liquid and season with salt. The dashi can be used for another dish or frozen for another time.