Gyudon (Japanese Beef Rice Bowl)
Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!
beef, donburi, rice bowl
(4 oz, 113 g)
thinly sliced beef (chuck or rib eye)
(you can also
slice your own meat
For the Sauce
dashi (Japanese soup stock; click to learn more)
(adjust according to your preference)
(substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water)
(substitute with 2 Tbsp sake/water + 2 tsp sugar)
cooked Japanese short-grain rice
(1½ rice cooker cups (180 ml x 1.5 = 270 ml) yields roughly 2 servings (3 US cups) for donburi; see how to cook short-grain rice with a
pot over the stove
, or a
pickled red ginger (beni shoga or kizami beni shoga)
Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
First, thinly slice the onion.
Next, cut the green onions diagonally into thin slices.
Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
Next, add the onion slices and spread them throughout the pan, separating the onion layers.
Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
Cover the pan with a lid and start cooking over medium heat.
When the meat is cooked,
skim off the scum and fat
from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my
In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
Put the beef and onion mixture on top. If you’d like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!
You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2-3 days, and in the freezer for up to 3-4 weeks
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