I always have a thing for Japanese food. Mention the word sashimi, and you can literally see me salivating like the Pavlov’s dog (not a pretty sight I know, but you get what I mean). I actually made my husband promised to bring me to eat lots and lots of sashimi when I’m done with this 2nd pregnancy. I can’t stop thinking about it !!
Of course, Japanese food is not just sushi and sashimi. Their home cooking dishes like rice and noodle dishes are also my favorite. Take this donburi for an example, I absolutely love donburi. If you are wondering what donburi is, it is basically a plain rice that is served with meat, seafood, and/or vegetables served on top of the rice. I like anything served on top of the rice, it’s just my weakeness I have to admit it.
Beef donburi or known as gyu donburi is one of the most common donburis in Japan. In fact, it was the first kind of donburi introduced. You will see some restaurants named it as “beef bowl” and considered it as “fast-food”. This fast-cooking donburi is not only super easy to make, I can almost guarantee that you will like it (unless you are a super picky eater lol). The beef simmered in dashi stock, soy sauce, onion, and eggs. This is really a type of fast-food I don’t mind at all. Super yummy and lots of flavor without drowning yourself in unhealthy fat. Try it and you will love it.
GYU DONBURI / BEEF BOWL
- 2 1/2 cups Dashi stock (see note)
- 6 Tbsp of shoyu (soy sauce)
- 4 Tbsp sake (rice wine)
- 6 Tbsp mirin (sweet cooking wine)
- 3 Tbsp of sugar
- 3 cups of short-grain or medium-grain white rice
- 1 lb beef sirloin (sliced across the grain)
- 2 large onions (peeled and thinly sliced)
- 4 large eggs (beaten)
- 4 cups of water
Wash the rice and rinse until the water becomes clear. Put the rice in a heavy-bottomed pot or in rice cooker (if using) and soak with 4 cups of water for about 1 hour. When 1 hour is over, DO NOT DISCARD THE SOAKING WATER. Use the water to cook the rice in a heavy-bottomed pot or rice cooker. If using heavy-bottomed pot, bring the water to a boil and then lower the heat to let it simmer until the water almost all evaporated. Cover with lid and cook over low heat for the next 30 minutes or until the rice is cooked through and fluffy
In another pot, mix the sake, mirin, and the dashi stock and bring to a boil. Add in the sugar and let it cook for about 5 minutes. Add in the onion and let it simmers for another 5 minutes. Add in the soy sauce and beef and cook for another 5 minutes. Pour the beaten eggs over the beef and cover the pot. Let the eggs cook for about 2 minutes. The eggs should be cooked through by then
Portion the rice you prepared earlier into a bowl. Ladle the beef and eggs mixture over the rice and also some of the sweet broth and get ready to chow and be impressed
Refer to making Dashi stock at http://whattocooktoday.com/ichiban-dashi-stock-the-first-brew.html