Coconut Free Beef Donburi Gyudon

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ¼ cups water

For the beef topping

1 ½ cups dashi stock
Muso From Japan Umami Broth Dashi Powder New York Mutual Kayanoya Dashi, Original Maika'i Umami Bonito, Shiitake & Kombu Dashi Powder Maika'i Umami Shiitake & Kombu Dashi Powder Kinjirushi Umami Veggie Dashi
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3 tbsp soy sauce
3 tbsp mirin
1 tbsp sake
1 tsp sugar
1 large yellow onion, halved and thinly sliced into half-moons
1 lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
4 large eggs

For serving

2 scallions, thinly sliced
1 tsp toasted sesame seeds (optional)
pickled red ginger (beni shoga), for serving (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, combine the dashi stock, soy sauce, mirin, sake, and sugar in a large skillet or wide saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

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