Beef Donburi

I was told by my grandfather to marry someone of my culture, “so you won’t fight during war or at the dinner table.” But do as others do and not as they say, and I am now marrying into a new culture, adding to my three. Amsterdam has over 189 nationalities in fewer than 1 million people, free to be who we are. The recipes for the Cooking Studio find me in the streets, and they build on my friends, travels, and imagination. They’ve been tested and trusted to create a variety of global recipes. 


A donburi is a rice bowl, and gyudon is literally a beef (gyu) bowl (don). Picture thin strips of beef and mushrooms simmering in strong Japanese flavors over medium fire, and laid over a bed of rice, topped with green onions.

For one

140g of thin beef per person, sliced thinly. It has to be high quality meat with fat some on it, for depth of flavor.
1 white onion, sliced as thinly as the beef
vegetable oil, for instance sesame oil or extra virgin olive oil
1.5 cups of dashi stock (or ready made packets)
salt, pepper
green onions, thinly cut
3 button mushrooms, sliced thinly
1 tablespoons of sake (or white wine)
1 tablespoons of mirin
1.5 tablespoon soy sauce
1 tablespoon sugar
60g of Japanese rice, cookedPrepare the dashi and the rice as according to instructions.Take a deep pan and sweat out the onion. Add the meat and mushrooms, and let cook for a few minutes. Blend in the sugar, mirin and sake, then blend well. Mix in the dashi stock and bring to a boil, after which reduce. Let cook gently for another 15 minutes, or until the sauce has thickened. Some recipes suggest breaking an egg in the final minutes of the cooking, so that it’s runny and not raw, to add as a topping.Put everything over the rice, sauce included. Top with the onions.Itadakimasu.

Inspired by: Japanese school lunches, baby

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