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
Units
Scale
- 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