Cheese Gyudon
A guilty-pleasure bowl of sweet-savory gyudon piled with melting cheese. The carryover-melted cheese and sweet-savory broth are a perfect match, perfect for a late-night meal.
Ingredients
- Cooked rice1 large bowl
- Thinly sliced beef120g
- Onion1/4
- Shredded melting cheese (or sliced)a handful
- Water100ml
- Soy sauce1 tbsp
- Mirin1 tbsp
- Sugar2 tsp
- Sake1 tbsp
- Dashi powdera little
- Hot-spring egg, chopped green onion, black pepper (optional)to taste
Directions
- Slice the onion thinly. Bring the water, soy sauce, mirin, sugar, sake and dashi powder to a boil in a pot.
- Add the onion and simmer for 2-3 minutes until softened.
- Add the beef spread out and simmer, skimming the scum, until cooked through.
- Pile the beef and its broth over a bowl of rice.
- While hot, top with cheese and let the carryover heat melt it (20 seconds in the microwave if it will not melt).
- Add a hot-spring egg if you like and finish with black pepper and chopped green onion.
- Variation: making the sweet-savory broth a little stronger keeps it from being lost under the rich cheese, and a sprinkle of ichimi makes it even more moreish.