Gyūdon

also called 牛丼 · gyūdon · gyudon · ぎゅうどん · 牛めし · gyumeshi · beef bowl · beef and onion rice bowl

The table

1(in 1/4-inch wedges)onionsimmer 5 minsimmer the beef 5 min, skimmingspoon over the rice
3/4 cup(180 mL)dashi
3 Tbs(45 mL)mirin
3 Tbs(45 mL)soy sauce
2 Tbs(30 mL)sake
1 Tbssugar
1 tsp(grated)ginger
9 oz(250 g; sliced for shabu-shabu)thin-sliced beef
2 bowls(hot)cooked rice
2 Tbs(pickled red ginger, drained)beni shoga
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1simmer 5 min

2simmer the beef 5 min, skimming

goes in with what step 1 made

3spoon over the rice

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 min1 of 3 steps gives no time
Needs you
none given
If you get it wrong
Narrow — the beef is sliced thin enough to be the limit: past about ten minutes in the pot it goes from silky to grainy

  1. simmer 5 min

    5 minwalk awayfrom the start

  2. simmer the beef 5 min, skimming

    5 minwalk away5 min in

  3. spoon over the rice

    not timed10 min in

You'll need wide pan

Goes with

See how it is written
>> title: Gyūdon
>> category: Rice, Beans & Grains
>> tags: japanese, beef, onion, rice bowl, donburi, quick, weeknight
>> counters: Japanese Home Cooking
>> aka: 牛丼, gyūdon, gyudon, ぎゅうどん, 牛めし, gyumeshi, beef bowl, beef and onion rice bowl
>> pairs-with: dashi, miso-soup, kinpira-gobo
>> servings: 2
>> time: 20 min
>> slack: narrow — the beef is sliced thin enough to be the limit: past about ten minutes in the pot it goes from silky to grainy

>> step: simmer 5 min
Simmer @onion{1}(in 1/4-inch wedges) in @dashi{3/4%cup}(180 mL), @mirin{3%Tbs}(45 mL), @soy sauce{3%Tbs}(45 mL), @sake{2%Tbs}(30 mL), @sugar{1%Tbs} and @ginger{1%tsp}(grated) in a #wide pan{} ~simmer{5%min}, until it is translucent.

>> step: simmer the beef 5 min, skimming
Lay @thin-sliced beef{9%oz}(250 g; sliced for shabu-shabu) into @&(~1)pan{} a few slices at a time so they stay separate, and ~simmer{5%min}, lifting the grey foam off as it rises, until the last of the red has gone.

>> step: spoon over the rice
Spoon @&(~1)beef and onion{} with a ladleful of its liquid over @cooked rice{2%bowls}(hot) and top it with @beni shoga{2%Tbs}(pickled red ginger, drained).