One of the most popular rice bowl dishes in Japan, gyudon is made by cooking thin strips of ribeye beef in mirin, soy sauce and sake. The beef is served over rice with soft-boiled eggs and pickled ginger.
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625g cooked rice
6 tablespoons mirin (Japanese sweet wine)
3 tablespoons soy sauce
2 tablespoons sake
1 onion, cut into wedges
285g ribeye steak, thinly sliced
1 teaspoon pickled ginger (beni shoga), or to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Divide rice evenly between 4 Japanese donburi bowls or soup bowls.
Bring mirin, soy sauce and sake to the boil in a pot over medium heat. Add onion; cook and stir until onion has softened, about 5 minutes. Stir in beef; simmer until cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
Place eggs in a pot and cover with water; bring to the boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.