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Japanese Beef Bowl (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.

Ingredients

• 1 cup dashi (or 1 cup water + 1 tsp dashi powder)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 tablespoon sugar
• 1/2 onion, thinly sliced
• 200g thinly sliced beef (ribeye or sirloin)
• 2 cups cooked Japanese short-grain rice
• 2 eggs (optional, for topping)
• pickled ginger (beni shoga) and shichimi togarashi for garnish

Instructions

1. In a small bowl, mix dashi, soy sauce, mirin, sake (if using), and sugar until sugar dissolves.
2. Place the onion slices in a single layer in a medium skillet or saucepan. Pour the sauce mixture over the onions. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 2-3 minutes until onions soften.
3. Add the beef slices in a single layer, pushing them into the liquid. Simmer for 1-2 minutes until beef is just cooked through. Do not overcook.
4. If using eggs, poach or fry them separately, or crack an egg into the simmering broth and cook until whites are set but yolk is runny.
5. Serve steamed rice in bowls. Top with the beef and onion mixture, and a poached egg if desired. Garnish with pickled ginger and shichimi togarashi.

Tips

• Thinly slice the beef against the grain for tenderness; partially freezing the beef makes slicing easier.
• For a richer flavor, use dashi made from kombu and bonito flakes.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.

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