Gyudon (Japanese Beef Rice Bowl)
Gyudon (Japanese Beef Rice Bowl)
Ingredients
For the Gyudon
- 1/2 yellow onion, thinly sliced
- 1 ounce fresh ginger, grated (about 1 thumb-sized piece)
- 2 green onions, chopped, for garnish
- 1 pound thinly sliced beef, such as sukiyaki or shabu-shabu cut
- 1/2 cup dashi stock
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon granulated sugar
For Serving
- 4 cups cooked rice, hot
- 4 egg yolks
Instructions
- 1
Prepare the vegetables: Thinly slice the 1/2 yellow onion. Grate the thumb-sized piece of fresh ginger. Chop the 2 green onions for garnish and set aside.
⏱️ 5 min
- 2
Prepare the sauce: In a medium bowl, combine the 1/2 cup dashi stock, 3 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon granulated sugar. Whisk thoroughly until the sugar is completely dissolved.
⏱️ 3 min
- 3
Sauté the onions: Place a large skillet or pot over medium heat. Add the thinly sliced onions and sauté, stirring occasionally, until they become translucent and slightly softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add sauce and ginger: Pour the prepared sauce mixture into the skillet with the sautéed onions. Add the grated ginger. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Cook the beef: Add the thinly sliced beef to the simmering sauce. Cook, gently separating the slices, until the beef is no longer pink and is cooked through, about 3-5 minutes. Do not overcook the beef.
⏱️ 5 min
- 6
Serve: Divide the hot, cooked rice among 4 serving bowls. Ladle a generous portion of the cooked beef and onion mixture with some of the sauce over each bowl of rice.
⏱️ 2 min
- 7
Garnish: Top each Gyudon bowl with a sprinkle of the chopped green onions and carefully place one egg yolk in the center of each bowl. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gyudon (Japanese Beef Rice Bowl)
For the Gyudon
- 1/2 yellow onion, thinly sliced
- 1 ounce fresh ginger, grated (about 1 thumb-sized piece)
- 2 green onions, chopped, for garnish
- 1 pound thinly sliced beef, such as sukiyaki or shabu-shabu cut
- 1/2 cup dashi stock
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon granulated sugar
For Serving
- 4 cups cooked rice, hot
- 4 egg yolks
Instructions
- 1
Prepare the vegetables: Thinly slice the 1/2 yellow onion. Grate the thumb-sized piece of fresh ginger. Chop the 2 green onions for garnish and set aside.
⏱️ 5 min - 2
Prepare the sauce: In a medium bowl, combine the 1/2 cup dashi stock, 3 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon granulated sugar. Whisk thoroughly until the sugar is completely dissolved.
⏱️ 3 min - 3
Sauté the onions: Place a large skillet or pot over medium heat. Add the thinly sliced onions and sauté, stirring occasionally, until they become translucent and slightly softened, about 5-7 minutes.
⏱️ 7 min - 4
Add sauce and ginger: Pour the prepared sauce mixture into the skillet with the sautéed onions. Add the grated ginger. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Cook the beef: Add the thinly sliced beef to the simmering sauce. Cook, gently separating the slices, until the beef is no longer pink and is cooked through, about 3-5 minutes. Do not overcook the beef.
⏱️ 5 min - 6
Serve: Divide the hot, cooked rice among 4 serving bowls. Ladle a generous portion of the cooked beef and onion mixture with some of the sauce over each bowl of rice.
⏱️ 2 min - 7
Garnish: Top each Gyudon bowl with a sprinkle of the chopped green onions and carefully place one egg yolk in the center of each bowl. Serve immediately.
⏱️ 2 min