Gyudon Japanese Beef Bowl

Here is my easy homemade recipe of Gyudon Japanese Beef Bowl that is gluten-free and soy-free.  It takes essentially a lighter and healthier version of it’s original counterpart.  Whenever I go to a Japanese spot dining out, I love eating Udon noodle soup or a really nice freshly made bowl of Gyudon Japanese Beef Bowl.  Lately I haven’t been going out to the city as much for my Japanese fix so I made my own and was pleasantly surprised at how well this gluten-free / soy-free version is.  Try it out and serve hot with a bowl of steamed rice!

Ingredients:

1/2 lb. Thinly Sliced Beef (ensure the beef is not too lean)

1/2 Onion (sliced)

2-3 slices Ginger (grated)

2 tbsp Coconut Secret coconut aminos (or gluten-free soy sauce)

2 tbsp Japanese rice wine

1tbsp Organic cane sugar

1 tbsp Hon-Mirin (optional)

1/2 cup Water

5 tbsp of Bonito flakes or 1/2 tsp Granulated Dashi

2 Eggs

Shichimi – Seven Flavor Chili Pepper

Beni Shoga – Japanese Pickled Ginger (optional)

4 Scallions

Steamed Rice

Directions:

1. Take the bonito flakes and put it inside a tea strainer infuser.  Bring a pot of water to a boil and let the bonito flakes simmer in the boiling water for at least 10 minutes. Set aside 1/2 cup of the boiled bonito flakes water for later use.

2. Bring another new pot of water to a boil.

3.  Add the thinly sliced beef into the pot of boiling water.  Once the color of the beef changes brown, you will want to remove it out and set aside on a plate for later.

4. Prepare the onions(cut), scallions(cut) along with the ginger(grated).

5. In a separate pot, bring 3-4 cups of water to a boil.  Once the water comes to a boil, put 2 eggs in the pot and cover the lid for 20 minutes and have a pot or big bowl of bath ice water to place the egg into.

6. Now you can start to begin to make the Gyudon.  On medium heat, add coconut aminos, organic cane sugar, rice wine and bring to a simmer until the sugar is dissolved.

7.  Add in the beef into the wok and stir for a bit until the sauce is thoroughly mixed into the beef.  Remove the beef while leaving the sauce in the wok.

8. Add in the 1/2 cup of bonito flakes water, grated ginger, onions and if you want at this point, feel free to add in an additional 1-2 tbsp of coconut aminos.  Cover the wok with a lid and let it cook on low heat for 5 minutes.

9. Once the onions are translucent, add in the beef. Mix the beef with the onions and let it cook for another minute before serving.

11. Serve the Gyudon in a bowl over rice, egg, with a sprinkle of toasted sesame, Shichimi Seven Flavor Chili Pepper and Japanese Pickled Ginger. Enjoy!

Gyudon Japanese Beef Bowl

Yield: 2 Servings

Ingredients:

1/2 lb. Thinly Sliced Beef (ensure the beef is not too lean)

1/2 Onion (sliced)

2-3 slices Ginger (grated)

2 tbsp Coconut Secret coconut aminos (or gluten-free soy sauce)

2 tbsp Japanese rice wine

1tbsp Organic cane sugar

1 tbsp Hon-Mirin (optional)

1/2 cup Water

5 tbsp of Bonito flakes or 1/2 tsp Granulated Dashi

2 Eggs

Shichimi - Seven Flavor Chili Pepper

Beni Shoga - Japanese Pickled Ginger (optional)

4 Scallions

Steamed Rice

Directions:

1. Take the bonito flakes and put it inside a tea strainer infuser. Bring a pot of water to a boil and let the bonito flakes simmer in the boiling water for at least 10 minutes. Set aside 1/2 cup of the boiled bonito flakes water for later use.

2. Bring another new pot of water to a boil.

3. Add the thinly sliced beef into the pot of boiling water. Once the color of the beef changes brown, you will want to remove it out and set aside on a plate for later.

4. Prepare the onions(cut), scallions(cut) along with the ginger(grated).

5. In a separate pot, bring 3-4 cups of water to a boil. Once the water comes to a boil, put 2 eggs in the pot and cover the lid for 20 minutes and have a pot or big bowl of bath ice water to place the egg into.

6. Now you can start to begin to make the Gyudon. On medium heat, add coconut aminos, organic cane sugar, rice wine and bring to a simmer until the sugar is dissolved.

7. Add in the beef into the wok and stir for a bit until the sauce is thoroughly mixed into the beef. Remove the beef while leaving the sauce in the wok.

8. Add in the 1/2 cup of bonito flakes water, grated ginger, onions and if you want at this point, feel free to add in an additional 1-2 tbsp of coconut aminos. Cover the wok with a lid and let it cook on low heat for 5 minutes.

9. Once the onions are translucent, add in the beef. Mix the beef with the onions and let it cook for another minute before serving.

11. Serve the Gyudon in a bowl over rice, egg, with a sprinkle of toasted sesame, Shichimi Seven Flavor Chili Pepper and Japanese Pickled Ginger. Enjoy!