Name: Gyudon Japanese Beef Bowl recipe
Ingredients: 1 large white onion;1 teaspoon vegetable oil;½ cup water;2 tablespoons soy sauce;1 tablespoon brown sugar;1 tablespoon mirin;1 tablespoon sake;½ pound beef ribeye steak, thinly sliced;1 tablespoon sesame seeds, or to taste;2 green onions, thinly sliced, or to taste;2 teaspoons pickled ginger (beni shoga), or to taste;1 sheet dried seaweed, cut into strips, or to taste

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Ingredients

1 large white onion 1 teaspoon vegetable oil ½ cup water 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon mirin 1 tablespoon sake ½ pound beef ribeye steak, thinly sliced 1 tablespoon sesame seeds, or to taste 2 green onions, thinly sliced, or to taste 2 teaspoons pickled ginger (beni shoga), or to taste 1 sheet dried seaweed, cut into strips, or to taste

Nutrition Info

297.4 calories carbohydrate: 21.2 g cholesterol: 40.6 mg fat: 15.2 g fiber: 2.4 g protein: 15.5 g saturatedFat: 5 g servingSize: - sodium: 977.2 mg sugar: 13.8 g transFat: : - unsaturatedFat: : -

Directions

Halve the onion and discard the central-most part. Cut halves into thin slices.
Heat oil in a large skillet or wok over high heat. Add onion, cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low, add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Recipe Yield

2 servings

Recipe Note

This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.

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