Description
Gyudon, a classic Japanese beef bowl, features thinly sliced beef simmered in a savory and sweet mixture of soy sauce, mirin, sake, dashi, and ginger juice. Served over steamed Japanese rice and garnished with red pickled ginger and scallions, this quick and flavorful dish is perfect for a comforting meal in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 150 g thinly sliced beef
- 1/2 onion, sliced into wedges
- 1 tbsp red pickled ginger (for topping)
- 1 tbsp scallion, diagonally and thinly sliced (for topping)
- 3 cups cooked Japanese rice
Sauce Ingredients
- 1/2 tbsp olive oil
- 200 ml water
- 1 tsp dashi powder
- 2 tsp sugar
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp ginger juice
- 2 tbsp soy sauce
Instructions
- Prepare Onion: Slice the onion into wedges to ensure even cooking and some retained texture.
- Cook Onion: Heat olive oil in a saucepan over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes.
- Add Sauce Ingredients: To the cooked onions, add water, dashi powder, sugar, sake, mirin, ginger juice, and soy sauce. Stir to combine and bring to a simmer.
- Cook Beef: Add the thinly sliced beef to the simmering sauce. Cook over medium heat, stirring occasionally, for about 5 minutes until the beef is fully cooked and the sauce has reduced slightly.
- Serve: Remove from heat and spoon the beef and sauce mixture over bowls of cooked Japanese rice. Garnish with red pickled ginger and sliced scallions for added flavor and color.
Notes
- Use thinly sliced beef for optimal tenderness and quick cooking.
- Dashi powder gives the authentic umami flavor; you can use instant dashi or substitute with chicken broth in a pinch.
- Adjust sugar and soy sauce to taste depending on preference for sweetness or saltiness.
- Serve immediately as the beef is best enjoyed hot with freshly steamed rice.
- Red pickled ginger adds a tangy contrast and helps cleanse the palate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
