Skip to main content
Gyudon
Bran went all the way to Okinawa to learn this ancient dish
Prep Time: 5
Cook Time: 20
Serves: 4
Asian
Beef
  • 1 Pound of Chuck Roast (nearly any cut will do)
  • 2 Medium White Onions
  • 3 Gloves of Garlic
  • 1/4 Teaspoon Dashi Powder
  • 2 Tablespoons Mirin
  • 2 Tablespoons Soy Sauce
Serving
  • 4-8 Eggs (optional)
  • 3 Scallions
  • 3 Cups Uncooked White Rice (save your extra for fried rice)
  1. Slice the onions and beef as thin as you can manage
  2. In a deep pan, preheated under medium heat, cook onions and garlic until the onions are translucent. Do not cook for color.
  3. Add all other ingredients
  4. Reduce the liquids until there is just enough to cover the bottom of the pan. (let it cook down, don't strain that good stuff)
  5. Serve on top of white rice white 1 or 2 over easy eggs on top garnished with scallions.
Tips
Chill or nearly freeze the beef before butchering. It will cut easier and you'll more consistent thin slices.