Gyūdon (beef and onion rice bowl)

Unlike supermarket beef

• Unlike supermarket beef, slice it thin and cook it briefly in its own fat.

Before you start

• Thaw the roast in the fridge, about 24 hours for every 5 lb.
• Freeze it 45 minutes so it is firm enough to slice thin.

Tools: Skillet, Sharp knife, Instant-read thermometer.

What you need

• 1 lb round or rump roast
• 1 onion, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons water
• Cooked rice

Steps

1. 1

   Freeze the roast 45 minutes, then slice it as thin as you can.

   A soft roast slips. Firm it in the freezer first.

2. 2

   Cook the onion in a dry skillet on medium until soft, about 5 minutes.

3. 3

   Add the beef and cook 2 minutes, until the pink is almost gone.

4. 4

   Stir in the soy sauce, sugar, and water. Cook 1 minute more.

5. 5

   Check the thickest slice is 145°F, rest 3 minutes, and serve over rice.

In Japan / at home

In Japan, Gyūdon: thin slices of beef and onion simmer in a mildly sweet soy sauce, then go over a bowl of rice. Pickled ginger goes on top.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Freeze the roast about 45 minutes, then slice. Sugar stands in for mirin. Dashi can be a splash of water.