Gyudon (Japanese Beef Bowl)

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2 servings

Country of Origin

Japan

Description

A staple Japanese fast-comfort dish featuring paper-thin slices of beef and sweet yellow onions gently simmered in a savory-sweet dashi, soy sauce, sake, and mirin broth.

Presentation & How It's Eaten

Served piping hot in a deep rice bowl (donburi) over a bed of freshly steamed short-grain white rice. It is traditionally garnished with a soft-boiled onsen egg (or raw egg yolk), pickled red ginger (beni shoga), sliced green onions, and a sprinkle of shichimi togarashi (seven-spice chili blend).

Ingredients

• 1/2 lb (225 g) thinly shaved beef ribeye or chuck (Philly cheesesteak style)

• 1/2 medium yellow onion, thinly sliced along the grain

• 1/2 cup (120 ml) dashi stock (or 1/2 tsp dashi powder dissolved in 1/2 cup water)

• 2 tbsp soy sauce

• 2 tbsp dry cooking sake

• 1 tbsp mirin

• 1 tsp sugar

• 1/2 tsp freshly grated ginger

• 2 cups cooked Japanese short-grain rice

• Garnish: 2 poached or raw egg yolks, sliced scallions, beni shoga (pickled ginger), and shichimi togarashi

Step-by-Step Directions

1. Simmer Broth & Onions: In a medium skillet or saucepan, combine the dashi stock, sake, soy sauce, mirin, and sugar over medium heat. Bring to a simmer, add the sliced onions, and cook for 4–5 minutes until soft and translucent.

2. Cook Beef: Add the thinly sliced beef to the simmering broth, breaking apart the slices with chopsticks or a fork. Cook for 3–5 minutes until the beef is no longer pink and has absorbed the broth.

3. Finish Sauce: Stir in the grated ginger during the last minute of cooking. Taste and adjust seasoning with a pinch of extra sugar or soy sauce if desired.

4. Assemble Bowl: Divide the cooked warm rice into two deep bowls. Spoon the beef and onion mixture generously over the rice, pouring a few spoonfuls of the remaining pan sauce over the top.

5. Garnish & Serve: Top each bowl with an egg yolk or poached egg, sliced green onions, and pickled ginger.

Optional

• Cheese Gyudon: Sprinkle a handful of shredded mozzarella or mild cheddar over the hot beef just before removing from heat to melt.

Cooking Tips

• Beef Selection: Japanese markets sell "shabu-shabu" or "sukiyaki" cut beef. If slicing at home, freeze your beef block for 30–45 minutes beforehand to make paper-thin slicing much easier.

Nutrition Facts

(Estimated per serving, based on 2 servings)

• Calories: ~510 kcal

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 145mg

• Sodium: 920mg

• Total Carbohydrates: 58g

• Dietary Fiber: 2g

• Sugars: 9g

• Protein: 28g