Gyudon (Japanese Beef Bowl)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
374 kcal
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Course
Main Course
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Cuisine
Japanese
Gyudon (Japanese Beef Bowl)
Description
This Gyudon recipe starts by briefly scalding thinly sliced beef in boiling water to remove impurities and achieve a clean flavor. The beef is quickly drained, ensuring it does not overcook. A sauce combining Mizkan bonito-flavored soup base, soy sauce, mirin, sake, and sugar is mixed thoroughly to form the simmering liquid.
Onions and grated ginger are sautéed in oil until soft and fragrant, then the beef slices and sauce are added to the skillet. The mixture is stirred gently to blend the flavors and cook the beef without toughening it. The heat is turned off once the beef is cooked and the sauce has coated the meat and onions.
The savory beef and onions are served atop bowls of steamed rice, garnished with chopped scallions and beni shoga (pickled ginger) to add freshness and balance. The dish combines sweet, salty, and umami notes, making for a comforting yet flavorful meal option.
Using thinly sliced beef, such as ribeye, is key for texture and quick cooking. If thin slices are not available, partially freezing beef for slicing is recommended. Scalding beef avoids white foam residue and improves clarity of flavor.
Ingredients
Sauce:
- 1 tablespoon Mizkan Bonito Flavored Soup Base
- 1 teaspoon soy sauce
- 1 1/2 tablespoons Mizkan Honteri Mirin
- 1 1/2 tablespoons sake
- 1 teaspoon sugar
Instructions
- Bring a pot of water to a boil. Turn off the heat, add the beef to the water, and immediately scoop it out with a strainer. Set aside. Do not overcook the beef. Discard the water.
- Mix all the sauce ingredients in a small bowl and stir to combine thoroughly.
- Heat a skillet over medium-high heat and add the oil. Add the onions and grated ginger, and sauté until the onion becomes soft. Add the beef and the sauce to the skillet, stirring to combine well. Stir the beef and onion a few times, then turn off the heat.
- Fill the rice bowls with steamed rice and top with the simmered beef. Garnish with chopped scallions and beni shoga. Serve immediately.
Notes
- Scalding the beef briefly removes impurities and prevents foam in the broth.
- If thinly sliced beef is unavailable, freeze a ribeye and slice it very thinly with a sharp knife.
- Ensure the beef slices are very thin for tender texture and quick cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 374kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 343mg | 14% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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