Gyudon recipe
The secret to tasty gyudon lies in the selection of meat. The best beef cuts for this dish are the ribeye or chuck, sliced or shaved into very thin strips. The sauce’s flavor comes from a combination of dashi, mirin, soy sauce, and sake. It has hints of sweetness from the mirin, saltiness from the soy sauce, seafood flavor from the kelp, and bonito dashi, which makes it a prime example of Japanese umami.
- Servings: 2
Source: Bite My Bun
Ingredients
- rice
- eggs
- onion
- dashi
- ryorishu
- soy sauce
- brown sugar
- lbs ribeye beef
- ginger )
- salt
- green onion
- beni-shoga )
- sprinkle shichimi togarashi spice