Gyudon (Japanese Beef Bowl) is kind of like the hamburger of Japan -- ubiquitous, tasty, filling, made of beef and soulful. Though it's available in many restaurants, I tend to like having gyudon at home since it requires few ingredients, hits those wonderful sweet + savory notes, and most of all, is nice and filling.
In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3 to 5 minutes. Add beef and continue stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.
Divide rice among 4 bowls. Top with beef, remaining sauce, and cilantro. Serve with ginger, if desired.
To slice beef thinly, wrap and place in freezer for 30 minutes before cutting.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (36%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 59mg||18 %|
|Sodium 403.9mg||14 %|
|Potassium 404.8mg||11 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 34.1g|
|Protein 25g||36 %|
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Calories per serving: 408
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