Description
Enjoy the delicious flavors of Japan with this easy-to-make Gyudon, a traditional Japanese beef bowl dish. Tender slices of beef simmered in a savory-sweet sauce served over a bed of steamed rice, topped with pickled ginger and green onions.
Ingredients
Scale
For the Gyudon:
- 1 pound thinly sliced beef ribeye or sirloin
- 1 large onion, thinly sliced
- 1 cup dashi stock (or substitute with low-sodium beef broth)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon grated ginger
For Serving:
- 2 cups cooked Japanese short-grain rice
- Pickled red ginger (beni shoga) for garnish
- Sliced green onions for topping
- Optional soft-boiled or poached egg
Instructions
- In a medium saucepan over medium heat, combine the dashi, soy sauce, mirin, sake, sugar, and grated ginger. Stir and bring to a gentle simmer.
- Add the beef slices and simmer for another 5–7 minutes, stirring occasionally, until the beef is fully cooked and tender.
- Once the beef and onions are ready, spoon them along with some broth over the rice.
Add the sliced onions and cook for about 5 minutes until softened.
Meanwhile, prepare individual bowls with warm cooked rice.
Top with sliced green onions, pickled red ginger, and a soft-boiled or poached egg if desired. Serve immediately.
Notes
- Use pre-sliced beef labeled “shabu shabu” or “hot pot” style for authentic texture.
- You can freeze beef slightly before slicing to make it easier to cut thinly.
- Adjust sweetness by increasing or reducing the sugar to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 9g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
