Description
Gyudon, or Japanese Beef Rice Bowl, is a comforting and flavorful dish featuring thinly sliced beef and onions simmered in a savory-sweet sauce made from dashi, soy sauce, sake, and mirin, served over steamed Japanese short-grain rice. Ready in just 20 minutes, this classic Japanese meal is perfect for a quick and satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- ½ onion (4 oz, 113 g), thinly sliced
- 1 green onion/scallion, diagonally sliced
- ½ lb thinly sliced beef (such as ribeye), cut into 3-inch wide pieces
- 2 servings cooked Japanese short-grain rice (approximately 1⅔ cups or 250 g per serving)
- Pickled red ginger (beni shoga or kizami beni shoga) for garnish
Sauce Ingredients
- ½ cup dashi (Japanese soup stock; use Awase Dashi, dashi packet or powder, or Vegan Dashi)
- 2 Tbsp sake (or dry sherry, Chinese rice wine, or water for non-alcohol version)
- 2 Tbsp mirin (or 2 Tbsp sake/water + 2 tsp sugar)
- 3 Tbsp soy sauce
- 1 Tbsp sugar (adjust to taste)
Instructions
- Prepare Ingredients: Thinly slice half an onion and diagonally slice the green onion. Slightly freeze the beef to firm it up, making it easier to slice, then cut into 3-inch wide pieces.
- Make Sauce Base: In a large frying pan (off heat), combine ½ cup dashi, 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Stir well until the sugar dissolves completely.
- Add Vegetables and Beef: Spread the sliced onions evenly in the sauce to separate the layers. Distribute the sliced beef evenly on top, separating the slices so the meat fully covers the onions.
- Simmer: Cover the pan and set the heat to medium. Once the mixture starts simmering, reduce heat to low and cook covered for 3–4 minutes. This allows flavors to meld and the beef to cook through. Occasionally skim off any scum or fat from the surface using a fine-mesh skimmer.
- Add Green Onions and Finish Cooking: Sprinkle the sliced green onions over the simmering beef and onions. Cover and cook for another minute. Optionally, add beaten eggs at this step for a richer texture.
- Serve: Place two servings of cooked Japanese short-grain rice into donburi bowls. Drizzle some of the pan sauce over the rice, then top with the beef and onion mixture. Optionally drizzle more sauce on top and garnish with pickled red ginger. Enjoy!
- Storage: Store any leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 3–4 weeks.
Notes
- For a non-alcoholic version, replace sake with water or dry sherry.
- Adjust sugar quantity to taste depending on preferred sweetness.
- Adding beaten eggs while cooking adds a richer texture and extra protein.
- Using thinly sliced ribeye or similar tender beef cuts ensures quick cooking and tenderness.
- Use a fine-mesh skimmer to remove impurities for a clearer sauce.
- Serve immediately for best taste and texture, as the beef can toughen if overcooked or refrigerated too long.
