This dish is found all over Japan and is oh-so-simple to make! It has savory, rich flavors from the dashi but Sarah's favorite part is the sweet onion cooked in the soup. This meal is perfect for a quick, filling, and comforting dinner.
for 2 servings
- 1 cup water
- 1 ½ teaspoons dashi stock powder
- 2 tablespoons mirin
- 2 tablespoons sake
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- ½ large yellow onion, thinly sliced
- 1 lb thinly sliced beef
- ½ cup sliced green onions, divided
- 3 cups cooked rice
- 2 tablespoons fried garlic
- 2 onsen eggs
- 2 tablespoons sesame seeds
- 2 tablespoons chili crisp oil
- Calories 702
- Fat 27g
- Carbs 26g
- Fiber 3g
- Sugar 13g
- Protein 85g
Estimated values based on one serving size.
- Make the soup base: In a medium bowl, combine the water, dashi stock powder, mirin, sake, soy sauce, and sugar and stir until the solids are fully dissolved.
- Make the gyudon: Pour the soup base into a large pan over medium heat, then add the sliced onion and beef. Cover, bring to a simmer, and cook for 3-5 minutes, until the beef starts to cook through.
- Uncover the pan, skim off any scum from the surface, and continue to boil for about 4 minutes, until the liquid thickens just slightly. Stir in ¼ cup of the green onions.
- Add the rice to serving bowls, then ladle in the beef and soup mixture. Top with the remaining green onions, fried garlic, onsen eggs, sesame seeds, and chili crisp.
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