Gyudon (Japanese Beef Bowl)
Thinly sliced beef simmered with tender onions, savory-sweet sauce, and egg, 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)
neutral-flavored oil (vegetable, rice bran, canola, etc)
large eggs (50 g each w/o shell)
For the Sauce
(adjust according to your preference)
(substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)
(substitute with 2 Tbsp sake/water + 2 tsp sugar)
cooked Japanese short-grain rice
(1 ½ rice-cooker-cups (180 ml x 1.5 = 270 ml) yields roughly 3 servings (3 US cups); 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.
Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3" (7.6 cm) pieces.
Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.
Add the meat and sugar to the pan, and cook until meat is no longer pink.
Add sake, mirin, and soy sauce.
Reduce the heat and simmer for 3-5 minutes.
If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don't overcook it). Remove from the heat.
In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you'd like, drizzle over remaining sauce. Top with green onion and pickled red ginger. Enjoy!
You can keep the beef and egg leftover 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.
Copyright © 2011-2021 Just One Cookbook®. All Rights Reserved.