Gyudon
Gyudon (Japanese beef bowl) is a simple, comforting dish from Japan made with thinly sliced beef and onions simmered in a lightly sweet-savory sauce of soy sauce, sugar, and mirin, then served over steamed rice. It’s quick, affordable, and a staple of everyday Japanese comfort food.
Ingredients (Serves 2–3)
For the Gyudon:
- 300 g (10 oz) thinly sliced beef (like ribeye or sukiyaki beef)
- 1 small onion, thinly sliced
- 1 tbsp vegetable oil
For the Sauce (Gyudon Dashi):
- ½ cup dashi stock (or substitute with low-sodium chicken or beef broth)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar (optional, adjust to taste)
For Serving:
- Steamed white rice
- Pickled ginger (beni shoga)
- Chopped green onions (optional)
- Shichimi togarashi (Japanese 7-spice, optional)
Preparation
Prep the Sauce:
In a small pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.
Cook the Onions:
Add the sliced onions to the sauce and cook until soft and translucent, about 5 minutes.
Add the Beef:
Increase the heat slightly and add the thinly sliced beef. Stir gently, cooking just until the beef is no longer pink (thin slices cook very fast, ~2–3 minutes).
Simmer:
Lower the heat and let everything simmer for a minute so the flavors meld. Be careful not to overcook the beef—it should stay tender.
Serve:
-
- Place steamed rice in bowls.
- Spoon the beef and onions with sauce over the rice.
- Top with pickled ginger, green onions, and optionally a soft-boiled or raw egg. Sprinkle with shichimi togarashi if you like a bit of spice.
