Oral Allergy Syndrome Friendly 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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1 large yellow onion, halved and thinly sliced into half-moons
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 1 lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
- 4 large eggs
For serving
- 2 scallions, thinly sliced
Can be omittedscallions
- 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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