Gyudon (Japanese Beef Rice Bowl)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Gyudon (Japanese Beef Rice Bowl)
Description
This Gyudon recipe starts with cooking sushi rice as the base. Meanwhile, a rich broth is prepared from dashi (made by simmering kombu and bonito flakes), sweet sliced onions, sake, mirin, soy sauce, and sugar. The broth is simmered to allow onions to soften and infuse flavor.
Thin slices of ribeye steak are added to the broth and cooked just until tender, absorbing the savory-sweet umami sauce. The combination results in juicy, flavorful beef with softened onions in a light yet flavorful broth that's drizzled over rice.
The assembled bowl includes the simmered beef and onions placed over rice, topped with fried eggs for richness, pickled red ginger for acidity, sliced green onions for freshness, and toasted sesame seeds for a nutty finish. This layering enhances texture and taste complexity.
Gyudon is convenient as a satisfying one-bowl meal, combining protein, carbohydrates, and flavor complexity. The recipe includes steps to make the dashi broth from scratch, which deepens the dish's Japanese authenticity and flavor depth. Serving it warm makes for a comforting and well-rounded dish.
Ingredients
- 1 cup sushi rice
- 1 ½ cups onion sliced, sweet
- ¼ cup sake dry
- ¼ cup mirin
- 3 tablespoons soy sauce reduced sodium
- 1 tablespoon sugar
- 1 pound ribeye steak thinly sliced, boneless
- 4 egg fried
- ¼ cup pickled ginger red pickled ginger, Benishoga style
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds toasted
for the dashi broth
- 4 cups water
- ½ ounce dried kombu
- ½ ounce bonito flakes dried
Instructions
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Heat dashi broth, onion, sake, mirin, soy sauce and sugar in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer, about 8 minutes.
- Continue cooking, stirring occasionally, until onions are tender, about 5 minutes.
- Stir in beef until cooked through and tender, about 2-3 minutes; season with additional soy sauce, to taste.
- Divide rice into bowls. Top with beef, eggs and pickled ginger, garnished with green onions and sesame seeds, if desired.
for the dashi broth
- In a small saucepan over medium heat, combine water and kombu. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from heat.
- Stir in bonito flakes; let stand 5 minutes. Strain through a fine-mesh sieve; discard solids.
User Reviews
Overall Rating
5
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