Gyudon (Beef Rice Bowl)

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Servings: 2 servings

Country of Origin

Japan

Description

Thinly sliced beef and sweet onions simmered together in a savory-sweet dashi, soy sauce, and mirin broth over rice.

Presentation & How It's Eaten

Served hot in a deep ceramic bowl over a heap of steamed short-grain rice, topped with red pickled ginger.

Ingredients

• 1/2 lb thinly sliced beef ribeye or belly

• 1/2 yellow onion, thinly sliced

• 1/2 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sugar

• 2 cups cooked Japanese short-grain rice

Step-by-Step Directions

1. Simmer Onions: Add dashi, soy sauce, mirin, and sugar to a pan over medium heat. Add sliced onions and cook for 5 minutes until soft.

2. Add Beef: Add thinly sliced beef to simmering broth. Separate beef pieces with chopsticks and simmer for 3–5 minutes until fully cooked.

3. Assemble: Divide cooked rice between two deep bowls. Spoon beef, onions, and spoonfuls of sweet broth over rice.

Optional

• Onsen Tamago: Top each bowl with a soft-poached egg or raw egg yolk right before eating.

Cooking Tips

• Use thinly shaved beef meant for hot pot/sukiyaki; thicker cuts become tough when simmered in sauce.

Nutrition Facts

(Estimated per serving, based on 2 servings)

• Calories: ~520 kcal

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 75mg

• Sodium: 890mg

• Total Carbohydrates: 62g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 26g