Gyu Don - Japanese Beef Bowl
Gyu Don - Japanese Beef Bowl
Ingredients
For the Gyu Don
- 200 g beef, thinly sliced
- 1/2 onion, thinly sliced
- 10 g ginger, grated
For the Sauce
- 100 ml water
- 2 tablespoons granulated sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon Dashida, (Korean beef stock powder)
For Serving and Garnish
- 4 servings cooked rice
- as needed pickled red ginger, (Gari), for garnish
- 4 egg yolk, for garnish
- 1 green onion, chopped, for garnish
- as needed oil, for cooking
Instructions
- 1
Thinly slice the 1/2 onion. Grate the 10g piece of ginger.
⏱️ 3 min
- 2
Thinly slice the 200g of beef into bite-sized pieces.
⏱️ 2 min
- 3
In a medium bowl, combine the 100ml water, 2 tablespoons granulated sugar, 2 tablespoons sake, 2 tablespoons mirin, 3 tablespoons soy sauce, and 1 teaspoon Dashida. Whisk well until the sugar and Dashida are fully dissolved.
⏱️ 3 min
- 4
Heat a large pan or skillet over medium heat with a small amount of oil. Add the thinly sliced onion and sauté until it softens, about 3-4 minutes.
⏱️ 4 min
- 5
Add the grated ginger to the softened onions in the pan and stir for 30 seconds until fragrant. Then, add the thinly sliced beef and cook, stirring occasionally, until the beef is no longer pink and has changed color, about 2-3 minutes.
⏱️ 3 min
- 6
Pour the prepared sauce mixture over the beef and onions in the pan. Bring to a gentle simmer, then cover the pan with a lid.
⏱️ 1 min
- 7
Simmer the mixture for 5 minutes over medium heat, allowing the flavors to meld and the beef to become tender.
⏱️ 5 min
- 8
To serve, place a generous amount of hot cooked rice into each serving bowl. Ladle the cooked beef and onion mixture generously over the rice.
⏱️ 1 min
- 9
Garnish each Gyu Don bowl with a portion of pickled red ginger (Gari), carefully place an egg yolk in the center of the beef, and sprinkle with chopped green onion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gyu Don - Japanese Beef Bowl
For the Gyu Don
- 200 g beef, thinly sliced
- 1/2 onion, thinly sliced
- 10 g ginger, grated
For the Sauce
- 100 ml water
- 2 tablespoons granulated sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon Dashida, (Korean beef stock powder)
For Serving and Garnish
- 4 servings cooked rice
- as needed pickled red ginger, (Gari), for garnish
- 4 egg yolk, for garnish
- 1 green onion, chopped, for garnish
- as needed oil, for cooking
Instructions
- 1
Thinly slice the 1/2 onion. Grate the 10g piece of ginger.
⏱️ 3 min - 2
Thinly slice the 200g of beef into bite-sized pieces.
⏱️ 2 min - 3
In a medium bowl, combine the 100ml water, 2 tablespoons granulated sugar, 2 tablespoons sake, 2 tablespoons mirin, 3 tablespoons soy sauce, and 1 teaspoon Dashida. Whisk well until the sugar and Dashida are fully dissolved.
⏱️ 3 min - 4
Heat a large pan or skillet over medium heat with a small amount of oil. Add the thinly sliced onion and sauté until it softens, about 3-4 minutes.
⏱️ 4 min - 5
Add the grated ginger to the softened onions in the pan and stir for 30 seconds until fragrant. Then, add the thinly sliced beef and cook, stirring occasionally, until the beef is no longer pink and has changed color, about 2-3 minutes.
⏱️ 3 min - 6
Pour the prepared sauce mixture over the beef and onions in the pan. Bring to a gentle simmer, then cover the pan with a lid.
⏱️ 1 min - 7
Simmer the mixture for 5 minutes over medium heat, allowing the flavors to meld and the beef to become tender.
⏱️ 5 min - 8
To serve, place a generous amount of hot cooked rice into each serving bowl. Ladle the cooked beef and onion mixture generously over the rice.
⏱️ 1 min - 9
Garnish each Gyu Don bowl with a portion of pickled red ginger (Gari), carefully place an egg yolk in the center of the beef, and sprinkle with chopped green onion.
⏱️ 1 min