Gyudon (Japanese Beef Rice Bowl)
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A quick and comforting Japanese staple featuring thinly sliced beef and onions simmered in a sweet and savory dashi-based broth, served over a bed of hot rice.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 4 g
- 30 g
- 35 g
- 30 g
- 75 g
- 315 g
Weights are estimates. Together, the ingredients weigh about 830 g before cooking, which is about 415 g per serving.
Steps
Prepare the broth by mixing water, instant dashi, sake, mirin, and soy sauce in a small bowl or directly in a skillet.
Place a skillet over medium heat and add the sliced onions to the broth mixture.
Simmer the onions in the broth until they begin to soften and become translucent.
Add the thinly sliced beef to the skillet, spreading it out to ensure even cooking.
Simmer the beef in the umami broth until just cooked through and tender. Do not overcook to keep the beef succulent.
Divide the hot steamed rice into two bowls and pile the beef and onion mixture on top, drizzling with the remaining simmering liquid.
Notes
If you do not have sake, the author suggests using a combination of rice vinegar and water as a substitute. For the best texture, use very thinly sliced beef typically sold as 'hot pot' or 'shabu-shabu' meat at Asian grocery stores.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 581
- Protein
- 27 g
- Carbs
- 59 g
- Fat
- 23 g
- Fiber
- 1 g
Where the calories come from
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