This is, without a doubt, the best Gyudon I've ever made.
My cousin even said, “That was so good I thought I ordered from a Korean restaurant.” My ego is torn between laughing and being flattered ~ I made this specifically because I know he's into Japanese cuisine.
01Five Years on a To-Do List
I've only made this dish three times in my life ~ all since I started traveling. It had been chilling on my Notion to-do list for over five years, but apparently it took a global adventure to finally give it a shot.
You gotta try it. 15-20 mins tops.
02Ingredients
- 011.5 lbs thinly sliced beef (sukiyaki beef preferable ~ else slow cook your beef)
- 021 medium-sized white onion, thinly sliced
- 031 cup hondashi broth (the key to tasting legit)
- 042 tsp mirin
- 052 tsp soy sauce
- 062 tsp sugar
- 071 tsp sesame oil (optional ~ adds a nutty depth)
- 082 green onion/scallion strands, chopped
- 092 eggs, beaten
03How to Make It
- 1Cook the onions in a pan over medium heat for about 10 minutes until softened and fragrant.
- 2Add the thinly sliced beef and stir occasionally. Once the beef browns, pour in the mirin, soy sauce, and sugar.
- 3Add the hondashi broth. Season with salt and pepper to taste.
- 4Lower the heat and let everything simmer for 10-15 minutes. Let them marry beautifully.
- 5Meanwhile, fry your sunny-side-up eggs ~ they'll be the crowning glory of your dish.
- 6Serve and garnish with a sprinkle of green onions.
Optional: pinch of hondashi spice for a kick.
You're a master Japanese chef now.
Try it and let me know!
Love, Abie
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