Jap Simmered Pork and Rice Bowls

There are a couple of keys to correct gyudon. First is getting the red meat. it is generally made with ribeye or chuck this is been shaved extra skinny on a meat slicer. you may be capable of locate appropriate meat for gyudon in jap supermarkets, but in case you do not have get right of entry to to that, any red meat meant for Philly cheesesteaks will paintings (even the frozen stuff!). as an alternative, you may purchase a chuck steak, place it inside the freezer till it is very firm however no longer frozen solid, then slice it as thinly as you can with a knife. it's okay if the meat ends up shredding a bit. Perfection isn't always what we are going for right here.

For the onions, i love to slice them radially into slivers as opposed to earrings. I do this by means of first reducing off the stem and the foundation, then reducing the onion in 1/2 from pole to pole (the knife have to go through the areas where the stem and the root was once). After that, I lay every onion 1/2 flat on the cutting board and slice it from pole to pole, angling the knife so that it's constantly reducing toward the middle of the onion.

in case you observed that tough to observe, do not worry. it's simply me being overly anal about some thing that ultimately makes very little difference in what is meant to be a easy dish.

INGREDIENTS

• 1 small onion, slivered (about 4 ounces; 120g)
• 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
• 1/4 cup (60ml) dry sake
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (12g) sugar, plus more to taste
• 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
• 1 teaspoon (5ml) grated fresh ginger
• Salt

To Serve:

• 2 cups cooked white rice
• 2 poached eggs (optional)
• Sliced scallions
• Beni-shoga 
• Togarashi 

INSTRUCTIONS

1. Integrate onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and produce to a simmer over medium warmness. prepare dinner, stirring on occasion, till onion is softened, about five mins.
2. Upload red meat and cook dinner, stirring until pork is cooked thru and liquid has reduced right down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. alter seasoning with salt and sugar to flavor.
3. Divide rice between 2 to a few bowls and top with beef and sauce aggregate. Garnish each bowl with a poached egg (if the use of), sliced scallions, beni-shoga, and togarashi. Serve immediately.

Share this post