Y’all, do I have a recipe for you! If you’re looking for a savory and oh-so-satisfying meal, let me introduce you to gyudon – a classic dish of Japanese rice topped with deliciously juicy beef and sweet onions. And let me tell you, Sukiya, Japan’s leading gyudon chain, is bringing it to Singapore!
First up, the meat:
Start with 500g of beef, sliced thin against the grain. You want to use a cut that’s flavorful and tender, like sirloin or ribeye. In a large pan, heat up 2 tablespoons of vegetable oil over high heat. Add the beef and cook until browned, about 2 minutes. Then, add 2 tablespoons of soy sauce, 2 tablespoons of mirin (a sweet rice wine), and 2 tablespoons of sake (a Japanese rice wine) to the pan. Reduce the heat to medium and let the beef simmer for 2-3 minutes until the liquid has thickened into a syrupy sauce. Remove the beef from the pan and set it aside.
Next, the onions:
You’ll need 2 large onions, thinly sliced. In the same pan you used for the beef, add another tablespoon of vegetable oil and the onions. Cook over medium heat until the onions have softened and become translucent, about 5 minutes. Then, add 2 tablespoons of sugar and 2 tablespoons of soy sauce to the pan. Stir to combine and let the onions continue to cook until they’re caramelized and tender, about 10 more minutes.
Now it’s time to assemble:
Start with a bed of hot, steaming rice – white or brown, your choice! Top the rice with a generous serving of the cooked beef and the caramelized onions. Drizzle some of the remaining sauce from the pan over everything. And finally, garnish with some sliced green onions or sesame seeds for added crunch and flavor. Now dig in and enjoy!
But wait, there’s more!
If you want to take your gyudon to the next level, try adding some optional toppings:
- Soft-boiled egg, sliced in half
- Nori (dried seaweed), cut into thin strips
- Pickled ginger, thinly sliced
- Shichimi togarashi (Japanese seven spice), for some heat
And there you have it, folks – the perfect meal for any time of day. Head over to Sukiya in Singapore to try their version, or get in the kitchen and make your own!
Recipe summary:
- 500g beef, sliced thin against the grain
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce, divided
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 large onions, thinly sliced
- 2 tablespoons sugar
- Rice for serving
- Optional toppings: soft-boiled egg, nori, pickled ginger, shichimi togarashi
Step-by-step instructions:
- Heat 2 tablespoons of vegetable oil in a large pan over high heat.
- Add the beef and cook until browned, about 2 minutes.
- Add 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 tablespoons of sake to the pan.
- Reduce the heat to medium and let the beef simmer for 2-3 minutes until the liquid has thickened into a syrupy sauce.
- Remove the beef from the pan and set it aside.
- In the same pan, add another tablespoon of vegetable oil and the onions. Cook over medium heat until the onions have softened and become translucent, about 5 minutes.
- Add 2 tablespoons of sugar and 2 tablespoons of soy sauce to the pan. Stir to combine and let the onions continue to cook until they’re caramelized and tender, about 10 more minutes.
- Assemble the gyudon by starting with a bed of hot, steaming rice and adding a generous serving of the cooked beef and caramelized onions.
- Drizzle some of the remaining sauce from the pan over everything. Garnish with sliced green onions or sesame seeds if desired.
- Add any optional toppings you’d like.
- Enjoy!
