1 tbsp coconut oil
1 medium onion, thinly sliced
1/2 cup chicken broth (see note below)
2 tbsp tamari
2 tbsp sake or mirin
1 tbsp honey
2 cloves garlic, minced
1/2 inch ginger, peeled and grated, or 1/4 tsp ground ginger
1/2 tsp sea salt
1/4 tsp white pepper
2 lbs thinly sliced marbled beef (sirloin, tenderloin, or rib eye; see note below)
4 cups warm cooked rice or 1 batch cauliflower rice, for serving
4 large egg yolks, divided, for serving
sesame seeds, to garnish
2 green onions, sliced, to garnish

1. In a wok or skillet, warm the coconut oil over high heat until shimmering, about 30 seconds. Add the onion and sauté until softened and showing brown spots, about 4 minutes. Add the dashi, tamari, sake, honey, garlic, ginger, salt, and pepper; bring to a boil, reduce the heat to medium-high, and simmer until the liquid has reduced by half, about 4 minutes. Add the beef and simmer until the liquid has mostly evaporated and caramelized into a thick sauce, another 4 minutes.

2. Divide the rice among 4 bowls, then transfer the Gyudon to the bowls of rice. Top each bowl with an egg yolk and serve garnished with sesame seeds and green onions.

*** In Japan, many people like to eat this dish with extra broth; if you’re up for it, try doubling the broth ingredients and see how you like it.

*** This dish is traditionally made with dashi stock instead of chicken broth; if you’re up for it this super old recipe includes instructions on how to make dashi from scratch (note to self: update my dashi recipe!).

*** Before slicing the beef, it’s easiest to freeze it for 10 minutes so that it will stay firm when slicing.

*** Garnish this dish with your favorite pickled vegetable or togarashi powder.

*** Our favorite all-purpose rice is Nishiki calrose rice, which is grown in California.

*** Wondering what to do with the extra egg whites? Easy: Bam Bam Shrimp.



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