Quick & Easy Beef Donburi with Tsuyu Sauce
Effortlessly Make a Delicious Beef Donburi Bowl with Tsuyu!
Traditional Japanese Gyudon requires a complex broth made from bonito flakes and kelp. This recipe shares a shortcut, using readily available Tsuyu (Japanese dipping sauce) to whip up a flavorful beef and onion bowl in no time! Perfect for a satisfying lunch or dinner.
Main Ingredients- Thinly sliced beef (for bulgogi) 230g
- 1/2 Onion
- 3-5 Scallions (Green Onions)
- 2 Egg Yolks
- 2 bowls of warm cooked rice
- 1 Tbsp Mirin (Sweet Rice Wine)
- 1 Tbsp Sake (or Ginger Wine)
- 1 Tbsp Cooking Oil
Tsuyu Sauce Ingredients- 200ml Water
- 50ml Tsuyu (Japanese dipping sauce)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Brown Sugar
- 200ml Water
- 50ml Tsuyu (Japanese dipping sauce)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Brown Sugar
Cooking Instructions
Step 1
First, peel and wash the onion, then slice it thinly into strips about 0.5cm thick. Wash the scallions, pat them dry, and finely chop them for garnish. Separate the egg yolks and set aside.
Step 2
Cut the thinly sliced beef (intended for bulgogi) into bite-sized pieces, approximately 3-4 cm long. Gently pat the surface of the beef with paper towels to remove excess blood. This step helps to eliminate any gamey odor and ensures a cleaner taste.
Step 3
In a small bowl, combine 200ml of water, 50ml of Tsuyu, 2 Tbsp of soy sauce, and 1.5 Tbsp of brown sugar. Stir well until the sugar dissolves to create the Tsuyu sauce base. Pre-mixing the sauce makes it easy to season the ingredients evenly.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the beef (with excess blood removed) and begin to stir-fry. Separate the pieces as they cook to prevent them from clumping together.
Step 5
Once the beef starts to change color, add 1 Tbsp of mirin and 1 Tbsp of sake (or ginger wine). Continue to stir-fry the beef with the added liquids. The alcohol helps to tenderize the meat and adds another layer of flavor.
Step 6
Continue stir-frying the beef until it is more than halfway cooked through, indicated by most of the pink color disappearing. Be careful not to overcook, as this can make the beef tough.
Step 7
Pour the pre-made Tsuyu sauce mixture into the pan with the beef. Having the sauce ready makes it simple to season everything at once.
Step 8
Add the sliced onions to the pan and bring the mixture to a boil over high heat. As it boils, impurities may rise to the surface as foam. Skim off this foam using a spoon. Removing the foam will result in a clearer and cleaner tasting sauce.
Step 9
Reduce the heat to medium-low. Let the mixture simmer for about 5-7 minutes, or until the onions are tender and the sauce has slightly reduced and coated the beef and onions. Stir occasionally to prevent sticking.
Step 10
The dish is ready when the sauce has reduced to a nice glaze, coating the ingredients. Traditional Japanese beef donburi, or Gyudon, is known for its savory and slightly sweet, rich soy sauce flavor.
Step 11
Serve the warm rice in a bowl. Spoon the delicious beef and onion mixture generously over the rice. Place one or two fresh egg yolks in the center and sprinkle with the chopped scallions for a beautiful and appetizing presentation. Mix everything together and enjoy this delightful beef donburi!
