Ryuji-style 'Supreme Gyudon' achieves a refined, deep, restaurant-quality flavor by using red wine, consommé, and white soy sauce as hidden ingredients. It's a quick yet authentic dish.
Ingredients
Main Ingredients (1 serving)
- 100g Beef
- 50g Onion
- 5g Ginger (grated)
- 1/2 piece Beef fat
- 200g Rice
- 1 Egg
- Red pickled ginger to taste
- Scallions to taste
Seasonings
- [A] 1 tbsp Soy sauce
- [A] 2 tbsp Mirin
- [A] 2 tbsp Red wine
- [A] 1/2 tsp Consommé
- [A] 1/2 tbsp White soy sauce
- [A] 1/2 tsp Sugar
- [A] 2 tbsp Water
Steps
- Thinly slice the onion.
- Without peeling the skin, thinly slice the ginger and then cut into thin julienne strips.
- In a pot, combine 1 tbsp soy sauce, 2 tbsp mirin, 2 tbsp red wine, 1/2 tsp consommé, 1/2 tbsp white soy sauce, 1/2 tsp sugar, and 2 tbsp water. Mix well.
- Heat the pot and simmer for 2-3 minutes until the onion becomes soft. [This is the key!] If the heat is too strong from the start, the liquid will evaporate too quickly, so simmer slowly.
- Once the onion is soft, add 1/2 piece of beef fat.
- Add 100g beef and simmer for 1-2 minutes until the redness disappears. [This is the key!] If using domestic beef, beef fat is not necessary. Do not overcook the beef.
- Place 200g of warm rice in a bowl and generously top with the simmered beef and onion.
- Pour plenty of the simmering liquid over the prepared gyudon to make it soupy.
- Generously top with red pickled ginger to taste.
- Make a pocket in the center for the egg and place 1 egg.
- Sprinkle with scallions to taste and it's done.
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