Gyudon - Japanese Beef Bowl
Ground beef and eggs packed with umami on top of spinach rice and lightly pickled carrots.
Make Quick Pickled Carrot
01
| 1 large | carrot |
| 1 Tbsp. | rice vinegar |
| some | sugar |
| some | salt |
Grate, julienne or finely chop carrot. Toss carrot with rive vinegar and a sprinkle of salt and sugar.
Cook Rice
02
| 1 cup | short grain white rice |
| 1 ⅓ cup | water |
| 2 cup | spinach packed |
Roughly chop spinach. Rinse rice a few times. Bring water and rice to a boil over medium heat. Once boiling add greens, stir one last time and cover with a lid. Reduce heat to low and let cook 30 minutes.
Prepare Ingredients
03
| ½ medium | yellow onion |
| 2 | egg |
| 4 tsp. | rice vinegar |
| 2 tsp. | soy sauce |
| 1 tsp. | sugar |
| 3 | green onion |
Slice onion into thin half moons. Crack eggs into small bowl and gently beat. Combine rice vinegar, soy sauce and sugar in a small bowl or glass. Thinly slice green onions.
Cook Gyudon
04
| 1 Tbsp. | olive oil |
| ½ lb. | ground beef |
Heat 1 tablespoon oil in a large pan over medium heat. Cook onions until tender, about 6-8 minutes .
Stir in beef and sugar, cook until browned, about 8-10 minutes .
Add mirin, sake and soy sauce. Simmer 2-3 minutes .
Mix in eggs and cook 1-2 minutes , until thickened. Turn off heat and mix in green onions.
Serve
05
Serve over rice with picked carrot.