Gyudon
Japanese Beef Rice Bowl
Gyudon is one of Japan’s most popular rice dishes. It is a relatively simple meal made with thinly sliced beef and onions slowly simmered in a sauce made with soy sauce, mirin, sake, and dashi.
It is the combination of all these different flavors that makes gyudon so recognizable. It also comes together quickly and is packed with flavor. At the same time, it is a great example of how Japanese cooking can turn just a handful of ingredients into something truly delicious. This recipe comes from our most recently published Dutch cookbook and is one of the Japanese dishes we enjoyed creating for it. We simply love meals like this. No complicated techniques or long ingredient lists, just a comforting bowl of good food.
An essential ingredient
Much of gyudon’s flavor comes from the sauce. Soy sauce creates the savory base, while mirin and sake add a subtle sweetness and freshness. One ingredient you really should not skip is dashi. This traditional Japanese broth is usually made from kombu (kelp) and bonito flakes. For this recipe, we use dashi powder. It is sold under brands such as Hondashi and is usually available in small packets at Asian grocery stores and, increasingly, in regular supermarkets. If you cannot find dashi powder or simply do not have an Asian grocery store nearby, you can use a fish bouillon cube instead.
As the beef and onions simmer, they soak up all the flavors of the broth. The result is a wonderfully tender dish where the sauce is not served separately but enjoyed together with the rice. The rice absorbs all those rich flavors, making every bite just as it should be. Fresh ginger also plays an important role. It gives the sauce a fresh, lightly spicy flavor that balances beautifully with the sweetness of the mirin and the savory soy sauce. Those small details are what give gyudon its signature flavor.
Ribeye or sirloin steak
For the beef, we chose ribeye. The marbling helps keep the meat tender as it cooks. Slice the ribeye into very thin strips. This is easiest if the meat has been in the freezer for a short time. If you do not have ribeye, sirloin steak works very well too. How long you cook the beef depends on how thick the slices are. It is better to cook it a little too briefly than too long, as overcooking can make the meat tough.
We like to finish a bowl of gyudon with steamed white rice, an egg yolk, sesame seeds, and sliced green onions. The warm rice and beef gently warm the egg yolk so it becomes creamy and blends into the sauce. This adds even more flavor and gives the dish a rich, silky texture. We also like serving it with pickled ginger, which adds a fresh contrast to the savory sauce, but it is completely optional.
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Gyudon
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Gyudon is a classic Japanese beef rice bowl with thinly sliced beef, onions, and a flavorful dashi broth. Ready in just 25 minutes.
Ingredients
- 11 oz ribeye or sirloin steak
- 3/4 cup uncooked white rice
- 1 tablepoon dashi powder (1 packet Hondashi) or 1 fish bouillon cube (0.36 oz)
- 1/4 cup soy sauce
- 1/4 cup sake
- 5 tablespoons mirin
- 2 tablespoons granulated sugar
- 3 green onions
- 2 egg yolks
- 1 onion
- 2-inch piece fresh ginger
- Sesame seeds
- Pickled ginger (optional)
Instructions
- Cook the white rice according to the package directions or use a rice cooker.
- Peel the 2-inch piece of fresh ginger and finely chop it. Slice the onion into thin half-moons. Thinly slice the green onions and set aside.
- Bring ½ cup water, ¼ cup soy sauce, ¼ cup sake, 5 tablespoons mirin, 1 packet Hondashi (dashi powder) (about 1 teaspoon), and 2 tablespoons granulated sugar to a boil, stirring until the sugar has dissolved.
- Add the onion and ginger, then reduce the heat and let it simmer for 5 minutes, or until the onion has softened.
- Meanwhile, slice the ribeye or sirloin steak into very thin strips. Add the beef to the broth and cook for 5 to 7 minutes, or until just cooked through.
- Place the egg yolks in separate small bowls and set aside.
- Divide the cooked white rice between serving bowls and spoon the gyudon over the top. Garnish each bowl with an egg yolk, sliced green onions, sesame seeds, and pickled ginger, if desired.
Notes
If the ribeye is slightly frozen, it’s much easier to slice thinly.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Japanese
