A delightful twist on the classic Japanese Gyudon, this recipe offers enhanced flavors and textures for a satisfying meal.
Slice the beef into thin strips, about 1/8 inch thick.
Freezing the beef slightly before slicing makes it easier to cut thinly.
Chop the green onions into 1-inch pieces.
Use both the white and green parts of the onion for a mix of flavors.
Rinse the rice under cold water until the water runs clear.
This removes excess starch for fluffier rice.
Cook the rice with 2 cups of water in a rice cooker or saucepan.
Let the rice rest for 5 minutes after cooking for better texture.
In a saucepan, combine 1 cup of water, soy sauce, and mirin. Bring to a boil.
Stir occasionally to ensure the sauce is well mixed.
Add the beef to the sauce and cook until tender, about 5 minutes.
Do not overcook the beef to keep it tender.
Add the green onions and cook for an additional 2 minutes.
Add the onions at the end to retain their crunch.
Serve the rice in bowls, top with beef and green onions, and drizzle with sauce.
Garnish with sesame seeds or pickled ginger for extra flavor.
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