Description
Gyudon is a classic Japanese beef rice bowl that features thinly sliced beef and onions simmered in a savory and slightly sweet dashi-based sauce, served over steamed Japanese short-grain rice. This comforting dish is quick to prepare and brings the authentic flavors of Japan to your table, garnished with pickled red ginger for a refreshing contrast.
Ingredients
Units
Scale
Beef and Vegetables
- 1/2 onion (4 oz, 113 g), thinly sliced
- 1 green onion/scallion, diagonally sliced
- 1/2 lb thinly sliced beef (such as ribeye), cut into 3-inch wide pieces
Sauce
- 1/2 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 1 2/3 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 firm it up for easier slicing, 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.
- Add Vegetables and Beef: Spread the sliced onions evenly in the sauce to separate the layers. Then distribute the sliced beef evenly on top, separating the slices so the meat covers the onions.
- Simmer: Cover the pan and turn the heat to medium. Once it starts simmering, reduce heat to low and cook covered for 3–4 minutes, allowing the flavors to meld and beef to cook through. Occasionally skim off any scum or fat from the surface using a fine-mesh skimmer.
- Add Green Onions and Finish Cooking: Sprinkle the sliced green onions over the simmering beef and onions. Cover and cook for another minute. Optionally, add beaten eggs at this step for a richer texture.
- Serve: Place 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. Enjoy!
- Storage: Store any leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 3–4 weeks.
Notes
- For a Kansai-style variation, stir-fry onions with oil until tender first, add beef and sugar to combine, then add sake, mirin, and soy sauce, cooking until beef is no longer pink.
- Optionally drizzle beaten eggs slowly over the beef without mixing, add green onions on top, and cook covered until eggs are set.
- Use semi-frozen beef slices for easier and more uniform thin slicing.
- Adjust sugar in the sauce to your taste preference for sweetness.
- Pickled red ginger adds a bright, tangy contrast that complements the rich beef flavor.
