Recipe: Appetizing Lemon Gyudon

Lemon Gyudon. Mix beef with garlic, ginger, and salt. Gyudon (literally Beef Bowl), is a bowl of rice topped with tender beef and onions simmered in a tasty soy sauce based sweet sauce. See recipes for Gyudon beef - Yoshinoya wannabe too.

This is my version of Yoshinoya's popular beef bowl recipe. This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. You can cook Lemon Gyudon using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Gyudon

1. You need 500 grams of thinly sliced beef (I used sirloin).
2. You need 2 tsp of grated garlic.
3. It's 1 tsp of grated ginger.
4. Prepare 1 tsp of salt.
5. Prepare 1 of onion, sliced thinly.
6. Prepare of Juice from 1/2 lemon.
7. It's 1 tbsp of honey.
8. It's 2 tsp of + 1 tsp sesame oil.
9. You need of Chopped scallion for topping (optional).
10. Prepare of Sliced lemon (optional).
11. Prepare of Furikake (optional).

Good for school lunches on hot days. The popular chain Yoshinoya in California sells Gyudon, and it is pretty tasty. Yoshinoya is where I first tasted Gyudon and it is where I went for recipe inspiration. Yoshinoya states that their beef bowl is "Thin juicy slices of USDA approved beef simmered with fresh onions in a special sauce of herbs and spices over a bed of plump steamed.

Lemon Gyudon step by step

1. Mix beef with garlic, ginger, and salt. Set aside for 5 minutes or so..
2. Heat the pan (I used medium heat) and pour 2 tsp sesame oil in it. Stir-fry onion until translucent. Then add the beef. Flip and mix occasionally until they turn brown. It will probably take about 5-7 minutes..
3. Turn off the heat. Add honey and mix..
4. Add lemon juice and sesame oil. Mix until well combined. If you think it still needs more salt, add a pinch or two..
5. Put some on top of rice. Add furikake, scallion, and lemon slice. Enjoy!.

Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice). To store, deep fry all the chicken, let cool completely, and keep in an airtight container. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly.