Beef gyudon with onion weed yamitsuki
The ultimate comfort dish with a side of addictive cabbage
Serves
4
Prep Time
5 mins
Cook Time
20 mins
This quick, comforting dish is a guaranteed crowd pleaser, and with zero frying or stirring required, it’s on the table in less than 30 minutes! The longest part is waiting for the rice to cook. Slicing the beef as thin as possible is key, and Alice shares a simple trick in the tips below.
Yamitsuki, or addictive cabbage rounds out the meal, providing an addictive burst of crunchy freshness. Here I’ve included foraged onionweed to bring extra flavour, but change it up by adding kewpie mayo, or even a bit of kimchi for some cabbage-on-cabbage funk.
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ShareIngredients
3 cups dashii
6 Tbsp salt-reduced soy sauce
4 Tbsp sake
4 Tbsp mirini
2 Tbsp sugar
2cm piece of fresh ginger
peeled and julienned1 brown onion
thinly sliced500g Quality Mark beef chuck steaki
thinly sliced
half a head of green cabbage
chopped into 2cm pieces5 stalks of onion weedi
chopped into 2cm long pieces2 garlic cloves
crushed2 Tbsp sesame seeds
toasted and roughly ground2 Tbsp sesame oil
1 Tbsp salt-reduced soy sauce
1 Tbsp sake
short grain rice
cookedonion weed flowers
to garnishsesame seeds
toasted, to garnish
Method
Combine the dashi, soy sauce, sake, mirin, sugar and ginger in a medium saucepan off the heat. Place the onions in a single layer over the bottom of the saucepan, then arrange the beef evenly over the onions.
Cover, place the pot over medium heat, and bring to a gentle simmer (this is key to ensuring the beef remains tender!).
Remove the lid and gently simmer, for 10-15 minutes, skimming any fat or scum, until the beef is cooked through and broth is slightly reduced.
Combine cabbage, onion weed, garlic, sesame seeds, sesame oil, soy sauce, sake, and salt in a large bowl.
Garnish with toasted sesame seeds.
Garnish with onion weed flowers and serve with a side of rice and yamitsuki.
Tips:
Fattier marbled cuts like ribeye or chuck steak work well for this dish. Avoid leaner cuts as these make the beef chewy when cooking.
For best results, place the meat in the freezer 15-20 minutes before you begin to make slicing easier.
Dashi powder is a Japanese stock powder that can be found in most Asian supermarkets; it’s very inexpensive and adds so much flavour to soup, sauces etc.
Onion weed is a wild green similar to spring onion or garlic scapes. It has a mild allium flavour, hence the name, and pretty white flowers that are edible as well! Onion weed commonly grows on land that has recently been disturbed or cleared, like shrublands, streambanks, and bush edges. Make sure you wash thoroughly before use, and check for weed spraying protocol on your local council website. Only forage what you can identify!
Nutrition Information per Serving (504g)
This nutrition analysis is based on 4 serves. Note: this recipe is high in sodium. To help lower sodium content, use a reduced salt soy sauce and stock.
