Wiki recipe, completed by Totsuki AI
Gyūdon
Sōma's practice gyūdon, finished with grated daikon (oroshi)
- Difficulty
- Total time
- 25 min
- Hands-on
- 25 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan or shallow pot
Tasteumami, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 250 g thinly sliced beef, short plate or chuck (amount estimated)
- 1 onion, sliced into half-moons (amount estimated)
- 200 ml dashi (added by Totsuki AI)
- 3 tbsp soy sauce (added by Totsuki AI)
- 2 tbsp mirin (added by Totsuki AI)
- 1 tbsp sake (added by Totsuki AI)
- 1 tbsp sugar (added by Totsuki AI)
- 1 tsp ginger, grated (added by Totsuki AI)
- 2 bowls cooked rice (amount estimated)
- 6 tbsp daikon, finely grated and lightly drained (amount estimated)
- beni shoga, to taste — optional (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Bring the dashi, soy sauce, mirin, sake and sugar to a simmer. Add the onion and cook for 5 minutes until soft.+
- 2
Add the beef, loosening the slices, and simmer for 2–3 minutes, skimming the scum. Stir in the ginger.+
- 3
Spoon the beef, onion and a little of the broth over the rice.+
- 4
Top with a mound of grated daikon and beni shoga.+