morsels45

morsels45 said

Gyudon

Thin beef and onion simmered sweet, over rice, in fifteen minutes.

Gyudon
Photo: Ocdp, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make gyudon

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Fifteen minutes

15 minutes · serves 2 · Very easy

What you need

  • 300g beef sirloin, sliced paper thin
  • 1 large onion, sliced
  • 200ml beef stock
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tsp grated ginger
  • Rice
  • Pickled ginger

What you do

  1. 1Freeze the beef 30 minutes first if you are slicing it yourself — it goes far thinner.
  2. 2Simmer the onion in the stock, soy, sugar and ginger for 5 minutes until soft.
  3. 3Beef in, spread out, and cook for 3 minutes only. Overcooked it goes grey and tough, and it is a two-minute window.
  4. 4Skim any foam, then spoon beef, onion and plenty of the liquid over hot rice.
  5. 5Pickled ginger on the side, and a raw or soft egg on top if that is your thing.

With a soft egg

20 minutes · serves 2 · Easy

What you need

  • Gyudon as above
  • 2 eggs

What you do

  1. 1Make the gyudon.
  2. 2Beat the eggs loosely and pour them over the simmering beef, lid on, 90 seconds — barely set, still running.