Gyudon

Name: Gyudon
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400g Thinly Sliced Beef, ribeye or chuck; 2 medium Onions, thinly sliced; 300ml Dashi Stock; 60ml Soy Sauce, Japanese; 60ml Mirin; 60ml Sake; 2 tbsp Sugar, about 25 g; 4 bowls of Cooked Japanese Short-Grain Rice, about 800 g cooked; 4 tbsp Beni Shoga, pickled red ginger; 2 Scallions, finely sliced; 4 Onsen Tamagos, soft-cooked eggs, optional; Some Shichimi Togarashi, to taste

Gyudon is a comforting Japanese beef bowl featuring tender, thinly sliced beef simmered in a savory-sweet broth and served over steaming rice. Quick to make yet deeply flavorful, it’s topped with bright pickled ginger, scallions, a sprinkle of chili, and an optional soft-cooked egg for richness. Perfect for a cozy weeknight meal that feels both homey and satisfying.

Gyudon is a comforting Japanese beef bowl featuring tender, thinly sliced beef simmered in a savory-sweet broth and served over st... Show more

Traditional Japanese Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

30 min

Price

5,24 €

Calories

678 kcal

quick

easy

meal prep

one pot

Method

Slice the onion

Peel the Onion and slice it into very thin half-moons. If you’re using the garnish, finely slice the Scallion and set it aside so it’s ready for serving.

Simmer the sauce

In a wide skillet or pan, combine the Dashi Stock, Soy Sauce (Japanese), Mirin, Sake, and Sugar. Bring it to a gentle boil over medium heat, stirring until the sugar dissolves, then add the onion. Simmer for 5 minutes until the onion is soft, glossy, and starting to turn translucent.

Cook the beef

Add the Thinly Sliced Beef (ribeye or chuck) to the pan in loose clumps, then use chopsticks or tongs to gently separate the slices as they hit the hot broth. Simmer for 3 minutes more, just until the beef turns from pink to barely cooked and stays tender.

Assemble the bowls

Spoon the Cooked Japanese Short-Grain Rice into four bowls. Top each bowl with the beef, onions, and plenty of sauce, then finish with Beni Shoga, the sliced scallion, Onsen Tamago if using, and a pinch of Shichimi Togarashi to taste. Serve right away while everything is hot.