Description
Gyudon, a classic Japanese beef rice bowl, features thinly sliced beef and onions simmered in a savory-sweet sauce made with dashi, soy sauce, mirin, and sake. Served over steaming Japanese short-grain rice and garnished with pickled red ginger, this comforting dish is quick and easy to prepare, delivering authentic flavors in just 20 minutes.
Ingredients
Units
Scale
Main Ingredients
- 1/2 onion (4 oz, 113 g), thinly sliced
- 1 green onion/scallion, cut diagonally into thin slices
- 1/2 lb thinly sliced beef (such as ribeye), cut into 3-inch (7.6 cm) wide pieces
Sauce
- 1/2 cup dashi (Japanese soup stock) (standard 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 (to taste)
For Serving
- 2 servings cooked Japanese short-grain rice (typically 1 2/3 cups (250 g) cooked rice per donburi serving)
- Pickled red ginger (beni shoga or kizami beni shoga) for garnish
Instructions
- Prepare Ingredients: Thinly slice the half onion and cut the green onion diagonally into thin slices. Take the beef out of the freezer and cut semi-frozen thinly sliced beef into 3-inch wide pieces.
- Make the Sauce: In a large frying pan, without heating yet, combine ½ cup dashi, 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Stir to dissolve the sugar thoroughly.
- Add Onions and Beef: Spread the onion slices evenly in the pan with the broth, separating the layers. Then, distribute the beef pieces on top, separating the slices so they cover the onions.
- Simmer: Cover the pan with a lid and turn heat to medium. Once simmering, reduce heat to a gentle simmer and cook covered for 3–4 minutes.
- Skim and Add Green Onions: While simmering, occasionally lift the lid to skim off any scum and fat using a fine-mesh skimmer. Sprinkle the sliced green onions on top and cover again, cooking for another minute.
- Serve: Divide two servings of cooked Japanese short-grain rice into bowls. Drizzle some 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 immediately!
Notes
- For a variation (Kansai sukiyaki-style gyudon), stir-fry onions in oil until tender, add beef and sugar, then add sake, mirin, and soy sauce; cook until beef is no longer pink.
- Optionally drizzle beaten egg over the beef and cook covered until just set for a richer texture.
- Leftover beef mixture can be stored airtight in fridge for 2–3 days or frozen for 3–4 weeks.
- Freezing the beef before slicing makes it easier to cut thin pieces.
- Use standard or vegan dashi depending on dietary preference.
