Gyudon (Japanese Beef Bowl)
Gyudon (Japanese Beef Bowl)
Ingredients
For the Gyudon
- 1 yellow onion, thinly sliced
- 1 1/2 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup sake, cooking sake
- 1/4 cup mirin
- 2 tablespoons granulated sugar
- 1 pound thinly sliced beef, such as sukiyaki or shabu-shabu cut
- 4 cups cooked short-grain rice, hot, for serving
For Garnish (Optional)
- 2 scallions, thinly sliced
- 1/4 cup pickled ginger
- 4 onsen eggs
Instructions
- 1
Prepare the onion by thinly slicing it. Set aside.
⏱️ 5 min
- 2
In a large skillet or wide pot, combine the dashi broth, soy sauce, sake, mirin, and granulated sugar. Stir until the sugar is dissolved.
⏱️ 2 min
- 3
Place the skillet over medium-high heat and bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Add the thinly sliced onions to the simmering liquid. Reduce the heat to medium-low and cook for 5-7 minutes, or until the onions are tender and translucent.
⏱️ 7 min
- 5
Increase the heat to medium. Add the thinly sliced beef to the pan, spreading it out to cook evenly. Cook for 3-5 minutes, stirring occasionally, until the beef is no longer pink and is cooked through. Be careful not to overcook the beef.
⏱️ 5 min
- 6
To serve, divide the hot cooked short-grain rice among 4 bowls. Top each bowl generously with the cooked beef and onions, spooning some of the flavorful broth over the top.
⏱️ 2 min
- 7
Optionally, garnish each Gyudon bowl with thinly sliced scallions, pickled ginger, and an onsen egg, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Gyudon
- 1 yellow onion, thinly sliced
- 1 1/2 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup sake, cooking sake
- 1/4 cup mirin
- 2 tablespoons granulated sugar
- 1 pound thinly sliced beef, such as sukiyaki or shabu-shabu cut
- 4 cups cooked short-grain rice, hot, for serving
For Garnish (Optional)
- 2 scallions, thinly sliced
- 1/4 cup pickled ginger
- 4 onsen eggs
Instructions
- 1
Prepare the onion by thinly slicing it. Set aside.
⏱️ 5 min - 2
In a large skillet or wide pot, combine the dashi broth, soy sauce, sake, mirin, and granulated sugar. Stir until the sugar is dissolved.
⏱️ 2 min - 3
Place the skillet over medium-high heat and bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Add the thinly sliced onions to the simmering liquid. Reduce the heat to medium-low and cook for 5-7 minutes, or until the onions are tender and translucent.
⏱️ 7 min - 5
Increase the heat to medium. Add the thinly sliced beef to the pan, spreading it out to cook evenly. Cook for 3-5 minutes, stirring occasionally, until the beef is no longer pink and is cooked through. Be careful not to overcook the beef.
⏱️ 5 min - 6
To serve, divide the hot cooked short-grain rice among 4 bowls. Top each bowl generously with the cooked beef and onions, spooning some of the flavorful broth over the top.
⏱️ 2 min - 7
Optionally, garnish each Gyudon bowl with thinly sliced scallions, pickled ginger, and an onsen egg, if desired. Serve immediately.
⏱️ 1 min