Description
A comforting and flavorful Japanese dish, Gyudon is a delicious beef rice bowl that is simple to make and satisfying to eat. Tender slices of beef and sweet onions simmered in a savory broth, served over hot rice and garnished with pickled ginger, green onions, and a soft-boiled egg.
Ingredients
Scale
For the Gyudon:
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 cup dashi stock (or substitute with low-sodium beef broth)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 2 teaspoons grated ginger (optional)
For Serving:
- 4 cups cooked Japanese short-grain rice
- pickled red ginger (beni shoga) for garnish
- chopped green onions (for garnish, optional)
- 4 soft boiled or poached eggs (optional, for serving)
Instructions
- In a medium saucepan over medium heat, combine dashi stock, soy sauce, mirin, sake, sugar, and ginger. Stir and bring to a gentle simmer.
- Add the sliced onions and cook for about 5–7 minutes until soft and translucent.
- Add the beef slices and simmer for another 5 minutes, or until fully cooked.
- To serve, scoop hot rice into bowls, then spoon the beef and onion mixture over the top along with some of the broth. Garnish with pickled red ginger, chopped green onions, and a soft-boiled or poached egg if desired. Serve immediately.
Notes
- Use paper-thin slices of beef for authentic texture—ask your butcher or use hot pot beef.
- You can prepare the topping ahead and reheat before serving.
- Adjust the sweetness and saltiness by varying the sugar or soy sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 beef bowl
- Calories: 460
- Sugar: 8g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
