Gyudon (Japanese Beef and Rice Bowl)
Gyudon (Japanese Beef and Rice Bowl)
Ingredients
For the Gyudon Base
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 cups jasmine rice, uncooked
- 2/3 cup beef bone broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 2 yellow onion, thinly sliced
- 1 tablespoon ginger, grated
For the Toppings
- 4 eggs
- 2 green onions, thinly sliced
Instructions
- 1
Thinly slice the green onions and set aside for topping.
⏱️ 2 min
- 2
Wash the jasmine rice thoroughly under cold running water until the water runs clear.
⏱️ 3 min
- 3
In a rice cooker, combine the washed rice, thinly sliced beef, beef bone broth, soy sauce, mirin, dashi powder, thinly sliced yellow onion, and grated ginger. Stir gently to combine.
⏱️ 5 min
- 4
Cook the mixture in the rice cooker according to its instructions, typically for 30 minutes, or until the rice is cooked and the beef is tender.
⏱️ 30 min
- 5
While the gyudon is cooking, prepare the jammy eggs. Bring a pot of water to a rolling boil. Carefully add the eggs and boil for exactly 6 minutes. Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down.
⏱️ 7 min
- 6
Once the rice cooker has finished and the gyudon is ready, divide the gyudon mixture evenly among four serving bowls.
⏱️ 2 min
- 7
Peel the jammy eggs and slice each egg in half. Place one halved egg on top of each serving of gyudon. Garnish generously with the thinly sliced green onions.
⏱️ 3 min
- 8
Serve immediately and enjoy your homemade Gyudon!
Kitchen Tools
Nutrition Facts (per serving)
Gyudon (Japanese Beef and Rice Bowl)
For the Gyudon Base
- 1 pound eye of round beef, thinly sliced (shabushabu style)
- 1 1/3 cups jasmine rice, uncooked
- 2/3 cup beef bone broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon dashi powder
- 2 yellow onion, thinly sliced
- 1 tablespoon ginger, grated
For the Toppings
- 4 eggs
- 2 green onions, thinly sliced
Instructions
- 1
Thinly slice the green onions and set aside for topping.
⏱️ 2 min - 2
Wash the jasmine rice thoroughly under cold running water until the water runs clear.
⏱️ 3 min - 3
In a rice cooker, combine the washed rice, thinly sliced beef, beef bone broth, soy sauce, mirin, dashi powder, thinly sliced yellow onion, and grated ginger. Stir gently to combine.
⏱️ 5 min - 4
Cook the mixture in the rice cooker according to its instructions, typically for 30 minutes, or until the rice is cooked and the beef is tender.
⏱️ 30 min - 5
While the gyudon is cooking, prepare the jammy eggs. Bring a pot of water to a rolling boil. Carefully add the eggs and boil for exactly 6 minutes. Immediately transfer the boiled eggs to an ice bath to stop the cooking process and cool them down.
⏱️ 7 min - 6
Once the rice cooker has finished and the gyudon is ready, divide the gyudon mixture evenly among four serving bowls.
⏱️ 2 min - 7
Peel the jammy eggs and slice each egg in half. Place one halved egg on top of each serving of gyudon. Garnish generously with the thinly sliced green onions.
⏱️ 3 min - 8
Serve immediately and enjoy your homemade Gyudon!