Gyudon, a nutritious rice bowl consisting of sliced beef simmered in a rich sweet savory sauce, is one of my favorite quick Japanese dishes to make. In Japanese, Gyu means beef and don refers to donburi which basically means “rice bowl dish”.
I have shared a basic gyudon recipe years ago, this time I tried incorporating miso paste into this dish, it turned out fabulous! This miso gyudon is such an easy dish to make, yet so flavorful, filling and scrumptious. You won’t regret making it.
Ingredients (serves 1-2):
- 150-200 g thinly sliced beef
- 1/2 medium onion
- 1-2 garlic cloves
- 200 ml non salted stock
- 10 g white miso paste
- 1 tbs cooking wine / sake
- 1/2 tbs mirin
- 1/2 tbs soy sauce
- 1 tsb sugar
- If you don’t have mirin at home, substitute it with 1 extra tsb of sugar
- I used home made dashi stock, a simple recipe will be introduced in the article. Store bought stock will also be fine.
- Thickness of beef is about 2mm. If you can’t find thinly sliced beef, try freezing block of meat for 1-2 hours prior to slicing. I used rib eye.
Heat about 1tsb oil in a pan, saute sliced onion and minced garlic over medium heat.
Add beef once onions become soft and a little browned. Stir fry until beef is no longer pink (or almost).
Add stock, cooking wine, sugar, mirin, soy sauce and miso paste (dissolved with some stock), bring to boil then simmer over medium low heat.
Simmer for 5-10 min until sauce is reduced to half, (or according to your preference). Remove from heat and serve.
I enjoy having donburi with a poached egg, or a ramen egg, any egg with a runny center! Remember to add some greens to make it a more balanced dish.
Mix the juicy, flavorful beef with runny egg yolk and rice, such simple deliciousness! Easy to make, filling, nutritious, why bother ordering gyudon from somewhere else？
Read in Chinese
3-step Dashi stock (makes about 1 cup):
- Combine 10g kelp (kombu) and 300ml water in a saucepan, cook over medium low heat. Discard kelp just before water starts to boil
- Add handful of bonito flakes, bring to boil then remove from heat, let stand for 10 min
- Strain dashi with a sieve