Japanese simmered beef and rice bowls (Gyudon) from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • metacritic on April 10, 2022

    Unbelievably easy with clean flavor and deeply savory. I predict I'll make this again and again. I made it with the egg, and would always keep this element. The pickled ginger seemed essential, not optional.

  • twoyolks on November 01, 2020

    Really fast and easy with a lot of flavor. I found the egg to be extraneous. I served it with sautéed baby bok choy and carrots which went well with it.

  • rionafaith on August 29, 2016

    Very simple with basic pantry ingredients (if you keep things like sake in your fridge like me) with big flavor. Only one thing I would change next time: I bought thinly sliced chuck steaks since I couldn't find anything thinner/more appropriate at the grocery today, and then pounded them to about 1/8" thick before cutting into bite-sized pieces. It worked okay, but I think using an actual shaved steak would be much better as some of the thicker pieces were a tad chewy. Still, this was great and I'll definitely make again. Served over sushi rice with some sautéed baby bok choy as I wanted more veggies, sliced scallions, pickled ginger (the pink sushi kind as I didn't have red), a poached egg, and Japanese togarashi chili seasoning. Fantastic mix of flavors and very filling.

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