Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gyudon (Japanese Beef Rice Bowl) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

Gyudon, or Japanese beef rice bowl, is a quick and comforting dish featuring thinly sliced beef and onions simmered in a flavorful broth made from dashi, sake, mirin, soy sauce, and sugar. Served over steamed Japanese short-grain rice and garnished with pickled red ginger, this iconic Japanese comfort food is perfect for a fast and satisfying meal.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

For the Beef and Broth

  • ½ onion (4 oz, 113 g), thinly sliced
  • 1 green onion/scallion, sliced diagonally
  • ½ lb thinly sliced beef (such as ribeye), cut into 3-inch wide pieces
  • ½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
  • 2 Tbsp sake (or substitute with 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 (to taste)

For Serving

  • 2 servings cooked Japanese short-grain rice (about 1⅔ cups (250 g) cooked per serving)
  • Pickled red ginger (beni shoga or kizami beni shoga), for garnish

Instructions

  1. Prepare Ingredients: Thinly slice ½ onion and cut 1 green onion/scallion diagonally into thin slices. Remove ½ lb thinly sliced beef from the freezer and cut into 3-inch wide pieces for easier cooking.
  2. Combine Broth Ingredients: In a large frying pan (unheated), add ½ cup dashi, 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Stir gently to dissolve the sugar and combine flavors.
  3. Add Onions: Spread the onion slices evenly throughout the broth in the pan, separating the layers for even cooking.
  4. Add Beef: Arrange the thinly sliced beef over the onions, separating the slices so they cover the onions evenly without clumping.
  5. Simmer Covered: Cover the pan with a lid, then turn heat to medium. When the mixture begins to simmer, reduce heat to low to maintain a gentle simmer. Cook covered for 3 to 4 minutes to soften onions and cook the beef.
  6. Skim Fat and Scum: Open the lid once or twice during cooking to skim off any scum or fat that accumulates on the surface, using a fine-mesh skimmer for a clean broth.
  7. Add Green Onions: Sprinkle sliced green onions over the simmering beef and onions, then cover and cook an additional minute to meld flavors.
  8. Serve: Divide 2 servings of cooked Japanese short-grain rice into large bowls. Drizzle some of the simmering broth over the rice for flavor.
  9. Top with Beef Mixture: Spoon the beef and onion mixture on top of the rice. Add additional broth as desired for moisture and taste.
  10. Garnish: Add pickled red ginger (beni shoga) on top as a tangy condiment. Serve immediately and enjoy your authentic gyudon.

Notes

  • Use semi-frozen beef for easier cutting and better slicing consistency.
  • Adjust sugar according to your preference for sweetness.
  • If avoiding alcohol, substitute sake and mirin with water and add a small amount of sugar to mimic sweetness.
  • Leftover beef and broth can be refrigerated for up to 2–3 days or frozen for up to 3–4 weeks.
  • You can add beaten eggs during the last minute of cooking for a Tanindon-style beef bowl.
  • Serve with additional pickles or a side salad for a complete meal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://monicarecipes.com/gyudon-japanese-beef-rice-bowl-recipe/