Gyudon (Beef Bowl)
Thin-sliced beef and onion simmered in a sweet soy-dashi broth until tender, served spooned over a bowl of hot rice.
Meat
⚠ Contains: Soy, Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g thin-sliced beef (ribeye or chuck), cut into bite-size pieces
- 1 onion, thinly sliced
- 1 cup dashi (kombu-based, or kombu and bonito)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp sugar
- 4 bowls hot steamed rice
- Pickled red ginger (beni shoga) and a soft-boiled egg, to serve (optional)
- Scallions, sliced, to garnish
Steps
- Combine the dashi, soy sauce, mirin, sake, and sugar in a wide pan and bring to a simmer.
- Add the sliced onion and simmer for 3-4 minutes until slightly softened.
- Add the beef in a single layer and simmer, skimming any scum from the surface, until just cooked through.
- Cover and simmer gently for 8 minutes, then uncover and continue simmering for another 5-7 minutes, until the beef is tender and the sauce has reduced slightly.
- Spoon the beef, onion, and sauce generously over bowls of hot rice.
- Top with pickled red ginger, a soft-boiled egg if using, and scallions.