GYUDON (Beef Rice Bowl)
Gyudon (Beef rice bowl) SUPER EASY and QUICK
- Kiwami Brisket Korean BBQ Slices
- Japanese rice (cooked)
- Egg yolk
- Sesame seeds (optional)
- Sweet Shoyu (dipping sauce)
For the sauce:
- 1/2 cup of soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 4-5 garlic cloves (crushed but left whole)
Pour mirin in small sauce pan with garlic. Place on high heat. Let it come to a boil. Once boiling, cook for 20 seconds, just to burn the alcohol out. Turn heat off, whisk in sugar and soy sauce. Done. Can stay in refrigerator for a month.
For the meat:
Thaw in fridge the night before. When ready, take the meat out of the package and gently pat dry with a paper towel. Try to keep in one layer without separating the slices. Heat a non stick pan on high heat. Lightly salt the meat. When pan is very hot, gently place meat in one layer. No oil or fat is needed, it will flavor the meat too much. Cook for 45-60 seconds. Flip in one layer. Cook for 20-30 seconds. Remove from pan. You don’t have to keep it in one layer, I feel like it caramelizes the meat more but you could throw it in a pan in any manner, cook for the same time and it will be perfect. Under cooked is good, over cooked is good with this cut. They each give it a different flavor.
Place rice in bowl, place meat on top of rice. Press down center so there is a little well for the egg yolk. Place egg yolk. Sprinkle sesame seeds and drizzle sweet shoyu over the egg and meat. You don’t need much. Let the meat do the talking.
The sweet shoyu can be used as a dipping sauce for yakitori, shabu shabu, a shoe…whatever you want.
Enjoy!