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Gyudon (Japanese Beef Rice Bowl) Recipe

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4.2 from 8 reviews

Gyudon is a classic Japanese beef rice bowl featuring thinly sliced beef simmered with onions in a savory-sweet broth made from dashi, soy sauce, sake, and mirin. It’s a quick, comforting dish served over steamed Japanese short-grain rice and garnished with pickled red ginger. Perfect for a fast, flavorful meal.

Ingredients

Beef and Vegetables

  • ½ lb thinly sliced beef (such as ribeye), cut into 3-inch wide pieces
  • ½ onion (4 oz, 113 g), thinly sliced
  • 1 green onion/scallion, diagonally sliced thin

Sauce and Broth

  • ½ cup dashi (Japanese soup stock) – Awase dashi or powdered
  • 2 Tbsp sake (or substitute dry sherry, Chinese rice wine, or water)
  • 2 Tbsp mirin (or 2 Tbsp sake/water plus 2 tsp sugar)
  • 3 Tbsp soy sauce
  • 1 Tbsp sugar (adjust to taste)

Other

  • 2 servings cooked Japanese short-grain rice (about 1⅔ cups / 250 g per serving)
  • Pickled red ginger (for garnish)

Instructions

  1. Prepare Rice: Cook 1½ cups uncooked Japanese short-grain rice (about 300 g) using preferred method (rice cooker, stovetop pot, Instant Pot) until fluffy, yielding about 4⅓ cups cooked rice. This amount serves 2 donburi bowls.
  2. Prep Ingredients: Thinly slice ½ onion and diagonally slice 1 green onion/scallion. Take ½ lb thinly sliced beef from freezer (semi-frozen for easier slicing) and cut into 3-inch wide pieces.
  3. Layer Ingredients in Pan: Place a large cold frying pan on the counter. Add ½ cup dashi, 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Stir gently to dissolve sugar. Spread the thinly sliced onions evenly in the cold broth layer.
  4. Add Beef: Spread the pieces of thinly sliced beef evenly over the onions, covering them completely.
  5. Simmer: Cover the pan with a lid and turn the heat to medium. Once it comes to a simmer, reduce heat to low to maintain a simmer. Cook covered for 3–4 minutes.
  6. Skim Broth: During simmering, carefully lift the lid once or twice to skim off any scum and fat using a fine-mesh skimmer for a clean broth.
  7. Add Green Onions: Sprinkle the sliced green onions over the beef and cook covered for an additional 1 minute. Optionally, add beaten eggs at this stage if desired (reference Tanindon recipe for detailed steps).
  8. Serve: Divide cooked rice into two large bowls. Drizzle some of the cooking sauce over the rice. Top with the beef and onion mixture. Add additional sauce if you like, and garnish with pickled red ginger. Serve immediately.
  9. Store Leftovers: Refrigerate any leftover beef and broth mixture in an airtight container for 2–3 days or freeze for 3–4 weeks.

Notes

  • Using semi-frozen beef makes it easier to cut thin slices.
  • Dashi can be substituted with instant dashi powder or vegan dashi to suit dietary preferences.
  • If you prefer a milder flavor, adjust sugar amount according to taste.
  • Add beaten eggs near the end for a richer version, making it a Tanindon-style bowl.
  • Use a fine-mesh skimmer to remove impurities from broth for a cleaner taste.
  • Pickled red ginger adds a tangy contrast and traditional garnish.

Find it online: https://marthatasty.com/gyudon-japanese-beef-rice-bowl-recipe/