1 tbsp coconut oil
1 medium onion, thinly sliced
1/2 cup rooster broth (see word beneath)
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 floor ginger
1/2 tsp sea salt
1/4 tsp white pepper
2 lbs thinly sliced marbled beef (sirloin, tenderloin, or rib eye; see word beneath)
4 cups heat cooked rice or 1 batch cauliflower rice, for serving
4 massive egg yolks, divided, for serving
sesame seeds, to garnish
2 inexperienced onions, sliced, to garnish
1. In a wok or skillet, heat the coconut oil over excessive warmth till shimmering, about 30 seconds. Add the onion and sauté till softened and displaying brown spots, about 4 minutes. Add the dashi, tamari, sake, honey, garlic, ginger, salt, and pepper; carry to a boil, scale back the warmth to medium-high, and simmer till the liquid has lowered by half, about 4 minutes. Add the meat and simmer till the liquid has principally evaporated and caramelized right into a thick sauce, one other 4 minutes.
2. Divide the rice amongst 4 bowls, then switch the Gyudon to the bowls of rice. Prime every bowl with an egg yolk and serve garnished with sesame seeds and inexperienced onions.
*** In Japan, many individuals prefer to eat this dish with further broth; for those who’re up for it, strive doubling the broth components and see the way you prefer it.
*** This dish is historically made with dashi inventory as a substitute of rooster broth; for those who’re up for it this tremendous previous recipe consists of directions on tips on how to make dashi from scratch (word to self: replace my dashi recipe!).
*** Earlier than slicing the meat, it’s best to freeze it for 10 minutes so that it’s going to keep agency when slicing.
*** Garnish this dish along with your favourite pickled vegetable or togarashi powder.
*** Our favourite all-purpose rice is Nishiki calrose rice, which is grown in California.
*** Questioning what to do with the additional egg whites? Simple: Bam Bam Shrimp.
