Gyudon (Japanese Beef Rice Bowl)

Are you looking for some nice and delicious meals, but you don’t want to spend lots of money? Then, you’ve come to the right place. Today, let me show you how to make Gyudon (Japanese Beef Rice Bowl), which costs less than 3 dollars per serving. It does sound like a perfect meal, right? Alright, are you guys ready? Let’s get started!

GYUDON (2 servings)

Ingredients:

• 5 cups (1200ml) water, divided
• 4 large eggs
• 1 yellow onion
• 1-2 green onions, to garnish
• 7 oz (200g) thinly sliced beef (Beef for shabu shabu, sukiyaki or bulgogi )
• 2 cups hot cooked short-grain rice, about 1 cup (210g) for each serving
• Japanese red pickled ginger (beni shoga), to garnish

Sauce:

• 200ml water
• 1/2 tsp Hondashi (Japanese bonito soup stock powder)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1/2 tbsp sugar

Instructions:

MAKE ONSEN EGGS

Onsen eggs are Japanese Soft-Cooked Eggs. But if soft eggs are not your thing, you can replace it with a fried egg or just leave it out. No problem at all! 🙂

1. Bring a pot of water (1 liter) to a boil. Once it’s piping hot, turn the heat off. Add tap water (200ml) and give it a stir. Gently lower in the eggs, which were kept in the fridge. Cover and let sit for 20 minutes.

2. Take them out and let cool in a bowl (or tray) for 5 minutes. Let sit in cold water.

PREP INGREDIENTS

1. Thinly slice the onion and green onions.

2. Cut the beef into bite-sized pieces.

MAKE GYUDON

1. In a wok (or pan), add the water (200ml), Hondashi, soy sauce, mirin, and sugar. Stir to combine. Bring it to a boil over medium heat. Once it starts to boil, add the onion and give some time to cook. Once they are translucent, taste and add more sugar if it’s needed.

2. Add the beef and simmer for 5 to 10 minutes. If there is some scummy stuff on top, skim that off.

3. Divide the rice into serving bowls. Using chopsticks (or tongs), cover the rice with the beef. Drizzle 1 or 2 spoonfuls of the broth on top. Place onsen egg in the middle and add some pickled ginger (if using). Sprinkle on green onions. Enjoy~!

NOTE:

• In this recipe, we need thinly sliced beef, which you can typically find at Japanese or Korean grocery stores. But if it’s not available,  just get a chunk of meat and put it in the freezer for about 30 minutes. And then, slice it as thinly as you can. When it’s slightly firm, it will be much easier for you to slice.

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YOU MAY ALSO LIKE:

• Oyakodon (Chicken and Egg Rice Bowl)
• Soborodon (Ground Beef Bowl)
• Butadon (Pork Rice Bowl)

Gyudon (Japanese Beef Rice Bowl)

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 5 cups (1200ml) water, divided

• 4 large eggs

• 1 large onion

• 1-2 green onions, to garnish

• 7 oz (200g) thinly sliced beef (Beef for shabu shabu, sukiyaki, or bulgogi)

• 2 cups hot cooked short-grain rice, about 1 cup (210g) for each serving

• Japanese red pickled ginger (beni shoga), to garnish

• Sauce:

• 200ml water

• 1/2 tsp Hondashi (Japanese bonito soup stock powder)

• 3 tbsp soy sauce

• 3 tbsp mirin

• 1/2 tbsp sugar

Directions

• Make Onsen Eggs
• Bring a pot of water (1 liter) to a boil. Once it’s piping hot, turn the heat off. Add tap water (200ml) and give it a stir. Gently lower in the eggs, which were kept in the fridge. Cover and let sit for 20 minutes.
• Take them out and let cool in a bowl (or tray) for 5 minutes. Let sit in cold water.
• Prep Ingredients
• Thinly slice the onion and green onions.
• Cut the beef into bite-sized pieces. (If you can’t get thinly-sliced beef,  just get a chunk of meat and put it in the freezer for about 30 minutes. And then, slice it as thinly as you can. When it’s slightly firm, it would be much easier for you to slice it.)
• Make Gyudon
• In a wok (or pan), add the water (200ml), Hondashi, soy sauce, mirin, and sugar. Stir to combine. Bring it to a boil over medium heat. Once it starts to boil, add the onion and give some time to cook. Once they are translucent, taste and add more sugar if it’s needed.
• Add the beef and simmer for 5 to 10 minutes. If there is some scummy stuff on top, skim that off.
• Divide the rice into serving bowls. Using chopsticks (or tongs), cover the rice with the beef. Drizzle 1 or 2 spoonfuls of the broth on top. Place onsen egg in the middle and add some pickled ginger (if using). Sprinkle on green onions. Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml  
• If onsen eggs are not your thing, you can replace them with a fried egg or just leave it out. No problem at all!