Description
Gyudon, or Japanese beef bowl, features thinly sliced beef simmered in a savory-sweet sauce with onions and served over steamed Japanese rice. This quick and comforting dish combines tender beef with umami-rich dashi, soy, and mirin flavors, topped with scallions and pickled ginger for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 150 g thinly sliced beef
- 1/2 onion, sliced into wedges
- 3 cups cooked Japanese rice
- 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
Toppings
- 1 tbsp red pickled ginger
- 1 tbsp scallion, diagonally and thinly sliced
Instructions
- Prepare the onion: Slice the onion into wedges to ensure even cooking while retaining some texture during simmering.
- Sauté the onion: Heat olive oil in a saucepan over medium heat and cook the onion until translucent, approximately 3-4 minutes.
- Create the simmering sauce: To the saucepan, add water, dashi powder, sugar, sake, mirin, ginger juice, and soy sauce. Stir well and bring to a gentle simmer.
- Cook the beef: Add thinly sliced beef to the simmering sauce. Cook over medium heat for about 5 minutes, stirring occasionally, until the beef is cooked through and the sauce slightly thickens.
- Plate and garnish: Remove from heat. Serve the beef and sauce over bowls of cooked Japanese rice. Garnish each serving with sliced scallions and red pickled ginger to enhance flavor and color.
Notes
- Use thinly sliced beef, commonly found for sukiyaki or shabu-shabu, for the best texture.
- Adjust the amount of soy sauce or sugar to taste if you prefer a stronger or milder flavor.
- Ginger juice can be substituted with freshly grated ginger for a more intense aroma.
- Serve immediately to enjoy the beef tender and the rice fluffy.
- Leftover gyudon can be refrigerated and gently reheated on the stovetop.
