Gyudon Recipe
Japanese · Main course · 25 min total
A quick and savory Japanese beef bowl featuring thinly sliced beef and onions simmered in a sweet-savory soy-based sauce, served over steamed rice.
10
min prep
min prep
15
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1/2 lb (225g) thinly sliced beef (ribeye or sirloin)
- 1 large onion, thinly sliced
- 2 cups cooked Japanese short-grain rice
- 1/2 cup dashi (or 1/2 cup water + 1/2 tsp dashi powder)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon sugar
- 2 eggs (optional, for topping)
- 1/2 teaspoon grated ginger (optional)
- Pickled red ginger (beni shoga) for garnish
- Chopped green onions for garnish
Instructions
- In a small bowl, mix dashi, soy sauce, mirin, sake, and sugar until sugar dissolves. Set aside.
- Heat a large skillet or pan over medium-high heat. Add a splash of oil, then add sliced onion. Cook for 2-3 minutes until softened.
- Add the beef slices in a single layer and cook for 1-2 minutes until browned but not fully cooked.
- Pour the sauce mixture over the beef and onions. Bring to a simmer, then reduce heat to medium-low. Cook for 3-4 minutes, stirring occasionally, until beef is cooked through and sauce thickens slightly.
- If using eggs, crack them into the pan, cover, and cook for 2-3 minutes until whites are set but yolks are still runny (or cook to your preference).
- Divide steamed rice into two bowls. Top with beef and onion mixture, and slide an egg on top if using. Garnish with pickled ginger and green onions.
Tips
- For authentic flavor, use thinly sliced beef labeled 'for shabu-shabu' or 'for sukiyaki' from Asian markets.
- If you can't find dashi, dissolve 1/2 teaspoon dashi powder in 1/2 cup water.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan.
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