Beef and Burdock Yanagawa-style Don

Name: Beef and Burdock Yanagawa-style Don (Gyu Yanagawa Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Burdock (gobo) 70 g (2½ oz), peeled; Japanese stock (dashi) 200 g (7 oz); Johakuto sugar 2 Tbsp; Sake 2 tsp; Chopped spring onions (scallions) for garnishing; Koikuchi soy sauce 2½–3 Tbsp; Steamed rice 400 g (14 oz); Mirin 2 tsp; Beef, short rib or other parts with fat 80 g (2⅘ oz), thinly sliced into 3-cm (1¼-in) lengths; Eggs 4

Gyu Yanagawa Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Yanagawa was one of the Japanese domains during the historical Edo period. In the original recipe, loach is used instead of beef. This is also one of Tokyo’s specialities, and my husband’s favourite way of replenishing energy when he’s feeling tired.

Ingredients

Burdock (gobo) 70 g (2½ oz), peeled
Beef, short rib or other parts with fat 80

Asia
Japan
Main course
Lunch
Tokyo

Method

Using a peeler, julienne burdock into 5-cm (2-in) strips. Soak in water for 10 minutes. Drain and pat dry with paper towels. Set aside.
Heat seasoning ingredients in a pot and bring to a boil. Lower to medium heat