Emulsifier Free Beef Donburi Gyudon
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Learn more →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
- 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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