Garlic Butter Gyudon

Ingredients

• 1 lb Thinly sliced ribeye or chuck beef
• 1 medium Yellow onion, thinly sliced
• 3 tbsp Unsalted butter
• 4 large Garlic cloves, thinly sliced into chips
• 4 tbsp Soy sauce
• 3 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 0.5 cup Dashi stock (or water)
• 3 cups Steamed Japanese short-grain rice
• 2 stalks Green onions, chopped(optional)
• 1 tbsp Pickled red ginger (beni shoga)(optional)

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and dashi stock until the sugar is dissolved.

2. 2

   Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced garlic chips and fry until golden brown and crispy, then remove and set aside.

3. 3

   Increase the heat to medium and add the sliced onions to the remaining butter. Sauté for 3-4 minutes until they become translucent and soft.

4. 4

   Pour the prepared sauce mixture into the skillet with the onions and bring to a gentle simmer.

5. 5

   Add the thinly sliced beef to the simmering liquid, spreading the pieces out so they cook evenly. Simmer for 3-5 minutes until the beef is just cooked through.

6. 6

   Stir in the remaining 2 tablespoons of butter at the very end to create a glossy, rich sauce emulsion.

7. 7

   Divide the steamed rice into deep bowls and top generously with the beef and onion mixture, ensuring plenty of sauce is drizzled over the rice.

8. 8

   Garnish with the reserved crispy garlic chips, chopped green onions, and pickled ginger before serving.