Recipe by Naslie Brock Khan @Halaal_asian_delights 

Gyudon is a Savory donburi (rice bowl) dish of thin pieces of tender fatty beef, onions, and a savoury-sweet sauce of mirin and soy, served over rice. Gyu means beef, while don refers to the bowl.

I opted for a runny sunny side up egg, this is a great alternative to the traditional raw egg yolk, offering the same richness and creaminess without the food safety concerns. 😊

Beef Gyudon is a delicious and comforting dish that’s quick to make and sure to be a hit at your dinner table.

Prep Time: 10 mins.

Cooking Time: 30 mins.

Serves: 4

INGREDIENTS 

• 500g thinly sliced Beef (such as ribeye or sirloin)
• 1 large onion thinly sliced.
• 2 cups dashi stock (you can substitute with beef or vegetable broth)
• 3 tablespoons soy sauce
• 3 tablespoons mirin (make sure it’s Halal, or use apple juice with a bit of vinegar as a substitute)
• 2 tablespoons sugar
• Cooked white rice, (Short or medium grain)
• Pickled ginger (Beni shoga), for garnish
• Chopped green onions, & toasted sesame seeds for garnish.

METHOD

• Ensure the beef is thinly sliced. Ask your butcher to do it, or if you can’t find thinly sliced beef, you can partially freeze a piece of beef and then slice it very thinly with a sharp knife.
• Heat a large pan or skillet on med to high heat, add the sliced onions to the pan and cook until they are tender and translucent, about 5-7 minutes.
• Add the thinly sliced beef to the pan, spreading it out so it cooks evenly until you get a nice caramel brown colour. (5 mins)
• Add the dashi (or broth), soy sauce, mirin, sugar, bring to a gentle boil for 10-15 mins to reduce the stock into a thin sauce.
• Taste as you go, add more soy sauce to ensure you reach a level of umami that suites your taste buds. (Only if needed)
• Meanwhile, heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium heat.
• Crack the eggs into the pan, being careful not to break the yolks.
• Cook the eggs sunny side up until the whites are set but the yolks are still runny. If needed, cook them in batches to ensure they cook evenly.
• You can cover the pan with a lid for a minute or two to help cook the whites through without overcooking the yolk.

Assemble the Dish:

• Once the beef is done simmering, prepare bowls of steamed white rice.
• Spoon the beef and onion mixture over the rice, ensuring some of the broth is included to flavour the rice, top it off with the egg.
• Garnish with pickled ginger and chopped green onions & toasted sesame seeds.

Chef’s Tips:

· If you prefer not to use sugar, you can substitute with a natural sweetener like honey or maple syrup, adjusting to taste.

· Feel free to add other vegetables like thinly sliced carrots or mushrooms for added flavour and texture.

· For the best sunny side up eggs, cook them on low heat to ensure the whites cook through without the yolks solidifying.

Bismillaah!