Gyudon

I came across this recipe on the Nest and realized its a very similar recipe to these beef bowls I used to get for lunch at the Yoshinoya near Times Square when I was going to school in New York. Yoshinoya is a very popular fast food chain in Japan and Gyudon is their specialty.

Gyudon consists of very thinly sliced beef and onions simmered in a sweet wine sauce. To ensure thin slices of beef, freeze your cut of meat for about an hour before slicing.

Gyudon (Sweet Simmered Beef and Onions over Rice)
Source: The Nest

Ingredients:

2 tablespoons unsalted butter
1/2 large yellow onion, thinly sliced
1 tablespoon sake (I used mirin since I didn’t have any sake)
1/3 cup plus 2 tablespoons white wine
1 1/4 cups water
3 tablespoons soy sauce
1/2 teaspoon ginger juice
2 tablespoons sugar
1/4 teaspoon very finely minced garlic
1/2 teaspoon salt
1/2 pound beef rib eye, very thinly sliced (almost shaved; for ease, freeze for 1 hour before slicing)
2 cups hot cooked rice
2 large eggs (optional)

Directions:

In a medium saucepan, melt the butter over medium heat. When the butter is foaming, add the onion and cook, stirring often, until translucent, 4 to 5 minutes. Add the sake and wine and cook fro about 2 minutes to cook off most of the alcohol. Add the water, soy sauce, ginger juice, sugar, garlic and salt and mix well. Finally, add the beef and cook, stirring constantly to prevent the pieces from sticking together, until it is just cooked through. This beef should cook very quickly, in no more than 2 to 3 minutes.

Divide the rice between 2 bowls and spoon the beef-and-onion mixture over the top, also dividing evenly. Serve at once. If you like, provide each diner with an egg to mix into the hot beef and rice.

Note: There is a low rate of risk for exposure to salmonella bacteria in raw eggs. The elderly, the very young, pregnant women, and anyone who is ill or has a compromised immune system should not consume raw eggs.