Gyu-Don

Equipment

Miso-shiru Nabe or any thick-body donabe is recommended.

Servings

4

Ingredients

• 1 pound (450 g) boneless beef short rib block, very thinly sliced
• 4 tablespoons sake
• 2 tablespoons sesame oil
• 1 medium-large onion, very thinly sliced
• 1 oz (30 g) ginger, cut into very thin shreds
• 2 tablespoons raw brown sugar
• 2 tablespoons mirin
• 5 tablespoons soy sauce
• 3/4 cup (180 ml) dashi or water
• Egg yolks and ground sansho (Japanese mountain pepper, optional)
• Some freshly-cooked white rice or brown rice 

Procedure

1. Combine the beef with 2 tablespoons sake in a bowl. Let the beef marinate for a few hours to overnight (if you don’t have time, just 30 min is fine).
2. Heat the sesame oil in a donabe over medium heat and add the onion. Sauté for a few minutes. Turn down the heat to low and continue to sauté for 10 – 15 minutes or until the onion is very soft. Meanwhile, cover with lid, and stir occasionally.
3. Add the ginger and stir for a minute or so. Then, add the remaining (2 tablespoons) sake, sugar, mirin, soy sauce, and dashi. Bring to a boil over medium-high heat.
4. Add the beef and stir to break the pieces apart. Cover with the lid and bring back to a boil.
5. Turn down the heat to simmer, and skim any scum. Place an otoshibuta (drop lid) or a piece of aluminum foil on the surface. Cover with the lid again and simmer over medium-low heat for 30 – 45 minutes or until the broth is reduced to low.
6. Remove from the heat. Serve over freshly-cooked rice in a bowl. Drop an egg yolk in the center and sprinkle some sansho, if you like.