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GYUDON (Beef and Rice)

Simmered beef is served on top of steamed rice.  It is one of the most popular rice bowl dishes (Donburi) in Japan.

Serves 4


  • 1 onion, thinly sliced
  • 1 cup chicken stock
  • 3 tbsp caster sugar
  • ½ cup sake
  • ½ cup mirin
  • ½ cup soy sauce
  • 3 cm piece ginger grated
  • 500 g fillet steak, sliced very thinly
  • 4 cups steamed Japanese rice
  • 4 large handfuls of baby spinach, washed and wilted
  • 2 finely sliced spring onions
  • Pickled ginger (optional)


Place the sliced onions and stock in a pan and bring to the boil.  Reduce the heat and simmer for a few minutes until the onions have softened.  Stir in the sugar, sake, mirin, soy and ginger and simmer for another 3 minutes.  Add the finely sliced beef and simmer for 1 minute, until just cooked.

Add a cup of hot rice to each serving bowl and top with some wilted spinach, beef and onions and some of the hot broth.  Scatter with some spring onions and a slice or two of pickled ginger (optional).


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