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JAPANESE GYODON (Beef Rice Bowl)

By: Nathan Michael + Julia Flowers

Don’t worry, creating this recipe is easier than pronouncing the name. And when you’re finished, you’ll be wishing you made it sooner. After all, who doesn’t love a delicious beef rice bowl? By thinly slicing SRF’s wagyu ribeye filets, you get all the same flavor seared & ready to eat in a flash. Who needs take-out when you can travel around the world with SRFs?

Ingredients

Beef Rice Bowl

  • 2) 8-10oz of SRF Wagyu Ribeye Fillets (sliced very thin). Buy Now
  • 1 tablespoon of neutral oil
  • 1 medium onion (thinly sliced)
  • 1 cup of Dashi* (or chicken broth)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 1 tablespoon of honey
  • 2 cloves of garlic (minced)
  • 1/2 inch of ginger (peeled and grated)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 4 cups of steamed short grain rice (for serving)
  • 4 large egg yolks (divided for serving )or 4 fried eggs (if preferred)
  • black or white sesame seeds (for garnish)
  • 2-3 green onions (sliced for garnish)
  • Sea Salt

Basic Dashi (if using, this will need to be prepped first)

  • 1 quart of water
  • 1 oz of Kombu
  • 1 cup Katsuobushi

Beef Rice Bowl

Pro Tip: It’s easier to cut the beef thinly if you place the thawed fillets back in the freezer for 10 minutes before slicing. Note: Steam your rice prior to starting the beef and set aside covered.
In a prep bowl, whisk together the dashi (recipe below) or chicken stock, soy, mirin, honey, garlic, ginger, salt, and pepper. Set aside.
In a wok or large skillet heat the pan over high heat. Add oil and once shimmering add the sliced onion and sauté until it starts to brown slightly
Add the reserved sauce to the pan and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes until the liquid has reduced by half.
Add the thinly sliced beef and cook another 4 minutes in the sauce as it thickens.
Divide the rice amongst bowls, then transfer the beef to the bowls.
Top each bowl with an egg yolk or fried egg and garnish with sesame seeds and green onion.

Basic Dashi (if using, this will need to be prepped first)

Combine broth, water, and kombu in a large stock pot and let the kombu soak for 30 minutes.
Bring to a boil and add the katsuobushi, then reduce the heat to a simmer (for 5 minutes). Remove the pot from heat and allow it to steep for 10 minutes
Strain the liquid and season with salt. The dashi can be used for another dish or frozen for another time.