Today, let’s make gyudon, one of the best beef rice bowls in the world. Soft, tender beef and fragrant onions simmered in a savory Japanese-style sauce. If you have all of that in one bite with some warm rice, trust me, no fancy dinner can beat this humble yet satisfying dish. Give it a try. Then, you will see why this comforting bowl has become a global favorite.
Gyudon (4 servings)
Ingredients:
- 2 yellow onions
- 3 green onions, divided
- 1 lb (450g) thinly sliced beef
- 4 cups (840g) short-grain white rice, divided
- Japanese pickled ginger (beni shoga) (optional), to serve
- Soft-boiled eggs (optional), to serve
Sauce:
- 1.5 cups (360ml) water
- 6 tbsp soy sauce
- 6 tbsp mirin
- 1 tbsp sugar
- 1 tsp Hondashi (Japanese dashi powder)
Instructions:
PREP INGREDIENTS
1. Thinly slice the onions and green onions, separating the whites and greens. Cut the beef into bite-sized pieces.
2. Make the sauce: In a small container, mix all the sauce ingredients until combined.
(For an alcohol-free version, mix 1 ¾ cups of water, 6 tablespoons of soy sauce, 1.5 tablespoons of sugar, and 1.5 teaspoons of Hondashi.)
MAKE GYUDON
1. Pour the sauce into a large pot. Add the sliced onions and white parts of the green onions. Bring it to a boil. Once it starts boiling, reduce the heat to medium and simmer for 2 minutes or until the onions turn translucent.
2. Add the beef to the pot, gently separating any pieces that are sticking together. Cover with a lid and simmer for 5 minutes or until the beef is tender. (If the beef isn’t tender enough, add a splash of water and simmer a little longer.)
3. Optionally, for a cleaner broth, skim off the foam or any impurities as it simmers.
4. To serve, divide the rice into serving bowls. Using chopsticks or tongs, place the beef and onions on top of the rice. Drizzle with 1 or 2 tablespoons of the broth. (Don’t discard any leftover broth. You can add some mushrooms or tofu, simmer, and enjoy as a second rice bowl.)
5. Add some pickled ginger (if using), green onions, and soft-boiled eggs (if using) on top. Enjoy!
NOTE:
- If you can’t get thinly sliced beef, get yourself some steak, freeze it for about 30 minutes, and slice it thinly against the grain. When it’s partially frozen, it will be a lot easier to slice.
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Ground Chicken Oyakodon (Chicken and Egg Rice Bowl)
- Butadon (Japanese Pork Rice Bowl)
- Omurice (Japanese Omelette Rice)
Ingredients
2 yellow onions
3 green onions, divided
1 lb (450g) thinly sliced beef
4 cups (840g) short-grain white rice, divided
Japanese pickled ginger (beni shoga) (optional), to serve
Soft-boiled eggs (optional), to serve
- Sauce:
1.5 cups (360ml) water
6 tbsp soy sauce
6 tbsp mirin
1 tbsp sugar
Directions
- Prep Ingredients
- Thinly slice the onions and green onions, separating the whites and greens. Cut the beef into bite-sized pieces.
- Make the sauce: In a small container, mix all the sauce ingredients until combined.
(For an alcohol-free version, mix 1 ¾ cups of water, 6 tablespoons of soy sauce, 1.5 tablespoons of sugar, and 1.5 teaspoons of Hondashi.) - Make Gyudon
- Pour the sauce into a large pot. Add the sliced onions and white parts of the green onions. Bring it to a boil. Once it starts boiling, reduce the heat to medium and simmer for 2 minutes or until the onions turn translucent.
- Add the beef to the pot, gently separating any pieces that are sticking together. Cover with a lid and simmer for 5 minutes or until the beef is tender. (If the beef isn’t tender enough, add a splash of water and simmer a little longer.)
- Optionally, for a cleaner broth, skim off the foam or any impurities as it simmers.
- To serve, divide the rice into serving bowls. Using chopsticks or tongs, place the beef and onions on top of the rice. Drizzle with 1 or 2 tablespoons of the broth. (Don’t discard any leftover broth. You can add some mushrooms or tofu, simmer, and enjoy as a second rice bowl.)
- Add some pickled ginger (if using), green onions, and soft-boiled eggs (if using) on top. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you can’t get thinly sliced beef, get yourself some steak, freeze it for about 30 minutes, and slice it thinly against the grain. When it’s partially frozen, it will be a lot easier to slice.
