Gyudon beef and onion rice bowls

Name: Gyudon beef and onion rice bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Jasmine rice, or Japanese short-grain rice; 2 Onions, halved and thinly sliced; 60 ml Soy sauce; 60 ml Mirin; 15 g Caster sugar; 10 g Fresh ginger, grated; 500 g Beef stir-fry strips, sliced as thinly as possible; 4 Eggs; 2 Spring onions, thinly sliced

A Japanese everyday favourite: thin slices of beef and sweet, soft onions simmered in a soy and mirin broth and spooned over rice. Fast, comforting and very easy to love.

Ingredients

300 g Jasmine rice, or Japanese short-grain rice
2 Onions, halved and thinly sliced
60 ml Soy sauce
60 ml Mirin
15 g Caster sugar
10 g Fresh ginger, grated
500 g Beef stir-fry strips, sliced as thinly as possible
4 Eggs
2 Spring onions, thinly sliced

Method

Rinse the rice until the water runs clear and cook it. Drain and keep covered.
Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.
Put 250ml water, the soy sauce, mirin, sugar and ginger in a wide pan and bring to a simmer. Add the onions and cook until soft and sweet.
Add the beef, separating the slices, and simmer just until cooked through. Skim off any froth.
Spoon the beef, onions and some of the broth over bowls of rice. Top with a halved egg and spring onions.