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Jul 7, 2024 · Heat a large frying pan over medium-high heat and add ½ cup dashi (Japanese soup stock), 1 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, and 2 Tbsp soy sauce. Tip: Add more sugar, if you prefer a sweeter taste. I don‘t recommend reducing the amount, as you need to counterbalance the salt in the soy sauce.
- (230)
- 766
- Main Course
- 3 min
In a separate bowl, add one tablespoon of corn starch and mix with two tablespoons of water. On a pan, add two tsp of olive oil and heat over medium high heat. Then add onion slices and sauté until softened. Add beef to the pan and sauté for 2 minutes. Then add the chopped chilly and water starch to the pan.
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- Japanese
- Main
Jan 13, 2022 · 1) Slice a white onion into wedges and set aside. 2) Pour the sauce ingredients in a shallow pot and bring to a boil. 3) Once the sauce comes to a boil, add the sliced beef and let it return to a boil. 4) Cover and simmer over medium heat for 5 minutes. 5) Use a fine mesh strainer to skim the surface of the sauce.
- (11)
- Japanese
- Main Course
- 4
Bring beef broth, Tamari or soy sauce, mirin, and sugar to a boil in a saucepan. Reduce heat to medium then add onions and simmer until onions are tender, about 5 minutes. Add beef slices into the broth then cook until just barely done, about 1-2 minutes. Serve over white rice.
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- 364
- Main Course
Gyudon (Bowl of simmered beef and onions) is one of the iconic Japanese fast casual food commonly known as Yoshinoya beef ...
Dec 19, 2017 · Japanese Beef Bowl (Gyū-don) Prep Time. 5mins. Cook Time. 10mins. Total Time. 15mins. Japanese Beef bowl (Gyū-don) is a popular one bowl meal that consists of a bowl of rice topped with thinly sliced beef and onions simmered in sweet soy-flavoured sauce. It is often accompanied by red pickled ginger in the centre.
Apr 5, 2024 · Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Then, drizzle some of the pan sauce on top of the rice. Put the beef and onion mixture on top of the rice. If you’d like, drizzle additional remaining sauce on top. Top the Gyudon with pickled red ginger (beni shoga or kizami beni shoga).
