Name: Sweet Simmered Beef & Onions over Rice (Gyudon)
Yield: Serves 2
Cuisine: Japanese
Ingredients: ½ pound beef rib eye; 2 tablespoons unsalted butter; ½ large yellow onion, thinly sliced; 1 tablespoon sake; ⅓ cup plus 2 tablespoons white wine; 1¼ cups water; 3 tablespoons soy sauce; ½ teaspoon ginger juice; 2 large eggs for serving (see note); 2 tablespoons beni shoga for serving (optional); ½ teaspoon salt; 2 cups hot cooked rice (see Gohan); 2 tablespoons sugar; ¼ teaspoon very finely minced garlic

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

In the town near Tokyo where I lived, there was a small restaurant across the street from the train station. Its sign read “24 Hours Open” and had a picture of one dish only: the beef bowl. I had no idea what “beef bowl” was, but I could read the price—cheap. I had my first one and like millions of other office workers, I was hooked.

Ingredients

½ pound beef rib eye
2 tablespoons unsalted butter
½ large

Method

Freeze the beef for 1 hour before very thinly slicing it (almost shaving it).
In a saucepan over medium heat, melt the butter. When the butter foams, add the onion and cook, stirring often, until translucent, 4–5 minutes. Add the sake and wine and cook for about 2 minutes. Add the water, soy sauce, ginger juice, sugar, garlic, and salt and mix well. Add the bee