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Sukiya Gyudon (Japanese Beef Bowl)
4.9 from 44 votes

Sukiya Gyudon (Japanese Beef Bowl)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 Servings

Ingredients

  • 100 g yellow onion
  • 150 g beef end cuts, Philly steak meat or similar, thinly sliced
  • 2 portions Japanese short-grain rice cooked
  • pickled ginger red, aka benishoga
  • Japanese chili powder shichimi togarashi
Broth
  • 300 ml dashi stock
  • 2 tbsp dark soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 ½ tbsp light brown sugar
  • 1 tsp soy sauce light
  • 1 tsp ginger root or ginger paste, grated
  • ¼ tsp garlic or garlic paste, grated
  • ½ tsp chicken bouillon powder Chinese-style, granules

Instructions

    Cup of Yum
  1. Cut 100 g yellow onion into wedges.
  2. Take a saucepan and add all the broth ingredients (300 ml dashi stock, 2 tbsp dark soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp light brown sugar, 1 tsp light soy sauce, 1 tsp grated ginger root, ¼ tsp grated garlic and ½ tsp Chinese-style chicken bouillon powder (granules)). Mix well and place on the stove over a medium heat.
  3. Add the onion to the broth and bring to the boil. Once bubbling, lower the heat slightly and simmer until the onions are softened to your preference.
  4. Add 150 g thinly sliced beef to the broth and continue to simmer until cooked through.
  5. Divide 2 portions cooked Japanese short-grain rice in serving bowls and top with the beef and onions. Drizzle 1-2 tbsp of the broth over each bowl.
  6. Top with red pickled ginger (benishoga) and Japanese chili powder (shichimi togarashi). (See in post for additional topping ideas.)
  7. Enjoy!