GYU DONBURI

Gyu Donburi image

If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.

Provided by Paramedic Leigh

Categories Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white rice, cooked
1 1/4 cups low sodium beef broth
2 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons sugar
1 medium onion, sliced very thin
7 ounces sirloin beef, sliced as thin as possible
3 tablespoons soy sauce
3 eggs, lightly beaten

Steps:

Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
Serve over cooked rice.

Nutrition Facts : Calories 752.1, Fat 16.5, SaturatedFat 6, Cholesterol 256.2, Sodium 1212.8, Carbohydrate 113.5, Fiber 4.1, Sugar 8.8, Protein 29.7

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