These beef rice bowls are the epitome of comfort food in Japan. Usually prepared at home, they are also ubiquitous at fast-food restaurants across the country. Gyudon is made from thinly sliced beef and onions coated in a slightly sweet soy sauce-based sauce. Some people prefer a raw or poached egg on top while others sprinkle sesame seeds instead. Feel free to play around with the recipe to create your favorite version of this fast, filling and inexpensive meal.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 1 teaspoon instant dashi powder, such as Ajinomoto’s Hondashi (see Cook’s Note)
- 1 medium onion, thinly sliced (about 1 cup)
- 1 1/4 pounds very thinly sliced boneless rib-eye (see Cook’s Note)
- 6 cups steamed white rice
- 4 poached eggs, optional
- 2 scallions, thinly sliced
- Shichimi togarashi, for serving, optional
- Pickled red ginger (beni shoga or kizami beni shoga), for serving, optional
Instructions
- Pour 1 cup water into a 12-inch skillet. Add the soy sauce, mirin, sake, sugar and instant dashi powder, stir to combine and bring to a simmer over medium heat. Add the onions and simmer, stirring once or twice, until they start to soften, about 3 minutes.
- Raise the heat to high and bring the liquid to a boil. Add the beef and cook, turning the slices often with tongs, until the meat is barely cooked through, about 1 1/2 minutes. For the tenderest texture, cook the meat as little as possible.
- Divide the rice among 4 bowls and top with equal portions of the beef and sauce. Top with an egg if using. Garnish with the scallions. Add shichimi togarashi and pickled red ginger, if using.
Nutrition Facts
| Calories | 593 |
| Total Fat | 10 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 85 milligrams |
| Sodium | 961 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 2 grams |
| Sugar | 12 grams |
| Protein | 39 grams |