I’ve cooked Gyudon several times already with different types of beef, from local beef sukiyaki to Australian beef tenderloin. I found out that the best beef to buy for this Japanese Beef Rice is US Rib-eye, cut sukiyaki style. It’s a bit pricey, but hey, it’s for your family! It’s really tender and flavorful; my toddler didn’t have any trouble at all eating the beef, so I'm posting again the same recipe for Gyudon.
Gyudon Once Again
Serves 2
(Photo by Brandon)
Ingredients:
200-300g US Rib-eye Beef, sukiyaki style
1 whole white onion, cut into big chunks
1/2 cup water
1/4 cup mirin
1/4 cup Kikkoman soy sauce
Procedure:
Combine water, mirin and soy sauce in a sauce pot and let it boil.
Add the onions, and cook until half-cooked or near transparent stage.
Add the beef and cook for about 2 minutes or until meat changes color. (Overcooking your beef will make it tough, so be careful.)
Serve on top of rice bowls.
Optional Condiment:
Half Ginger, cut into thin strips
Reserve some liquid from the cooked beef. Boil the ginger strips in it until cooked but still crunchy. Serve along side the Gyudon for those who like it hot!
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