Description
Gyudon, a classic Japanese beef rice bowl, features thinly sliced ribeye simmered with onions in a savory-sweet dashi-based sauce, served over fluffy Japanese short-grain rice and garnished with pickled red ginger. This quick 20-minute recipe captures the comforting flavors of Japan’s popular fast-food staple.
Ingredients
Beef and Vegetables
- 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
Sauce
- 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)
For Serving
- 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
Instructions
- Prepare Ingredients: Thinly slice half an onion and diagonally slice the green onion. Slightly freeze the beef to make slicing easier, 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 to create the flavorful sauce base.
- Add Vegetables and Beef: Spread the sliced onions evenly in the sauce to separate the layers. Then arrange the sliced beef evenly on top, ensuring the meat covers the onions without overlapping too much.
- Simmer: Cover the pan and place it over medium heat. Once it begins simmering, reduce the heat to low and cook covered for 3–4 minutes. This allows the beef to cook through and the flavors to meld. Occasionally skim off any scum or fat from the surface using a fine-mesh skimmer for a clean broth.
- Add Green Onions and Finish Cooking: Sprinkle the sliced green onions over the simmering beef and onions. Cover again and cook for another minute. For an optional richer texture, add beaten eggs at this stage and gently cook through.
- Serve: Divide 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. Serve hot and enjoy!
- Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 3–4 weeks to maintain freshness.
Notes
- Slightly freezing the beef before slicing helps achieve thin, even pieces that cook quickly and tenderly.
- If you don’t have dashi, you can substitute with a light beef or vegetable broth, but the authentic flavor may be less pronounced.
- Adjust the sugar in the sauce to your taste preference, balancing sweetness and saltiness.
- For a non-alcoholic version, replace sake and mirin with water and a bit of sugar as indicated.
- Adding beaten eggs is optional but enriches the dish with creaminess and additional protein.
- Serve immediately for best texture, but cooled leftovers reheat well.
