International dishesRice DishesJapanAbout 20 minutes
Gyudon is a bowl of hot rice under tender beef and onion cooked until clear and sweet, with a salty sweet Japanese style sauce poured over the top. The hardest part is timing the beef, as a few minutes too long turns the meat chewy.
Cooking the onion soft first and only then adding the meat is the key move. A common mistake is dropping the beef in together with the onion, which leaves the meat both tough and bland because the sauce has not had time to reduce.
This batch weighs about 360g, at roughly 214 calories per 100g.
Method
Cut 1/2 onion into rings about 5mm thick, and cut 100g of beef short plate into pieces about 4 to 5cm.
Put 80ml of water, 15ml of soy sauce, 15ml of cooking wine, 10ml of mirin, 1g of seasoning powder, 4.5g of kOBE Monk Fruit Blend and 5g of grated ginger into a pan. Once the mixture comes to a boil, add the onion.
Give it about 7 to 8 minutes for the onion to soften completely and take on the flavor, over medium heat and uncovered.
Add the beef and cook another 3 to 4 minutes until the meat changes color and takes on the sauce, then turn off the heat.
Tip the meat and all the sauce over a bowl of hot white rice, set 1 chicken egg yolk on top, and it is done.
Tips
Adding the beef last and turning off the heat as soon as it changes color is what keeps the meat tender.
Leaving the pan uncovered lets the liquid reduce, so the sauce turns deep while the onion holds its ring shape.
kOBE Monk Fruit Blend is a powder, so it melts straight into the sauce with one light stir.
Raw egg can be left out, or swapped for a soft boiled egg.
A little pickled ginger on the side keeps the bowl from feeling heavy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.