Gyudon Recipe

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Portion

Preparation time

5 minutes

Cooking time

15 minutes

Gyudon (Japanese beef rice bowl) is a traditional Japanese dish consisting of thin slices of beef simmered in a sweet and savory sauce made from soy sauce, mirin, sake, and dashi, garnished with tender onions. Served over steamed Japanese rice and garnished with egg or pickled ginger, this quick and tasty dish is perfect for a comforting weeknight meal.

Ingredients

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Instructions

Rinse the rice, then cook it according to the instructions (using a saucepan or rice cooker) until it is soft and steamed.
While the rice is cooking, chop the onion: cut the onion in half, remove the ends, then slice thinly.
If the meat is not already very thin, place it in the freezer for 10-15 minutes to firm it up slightly, then slice it thinly.
Prepare the sauce: in a skillet or saucepan, combine the dashi, soy sauce, mirin, sake (if using), and sugar. Bring gently to a boil, then reduce the heat.
Add the chopped onion to the sauce and simmer until tender (about 5 minutes).
Add the beef strips to the sauce, spreading them out so they cook evenly. Cook for about 2-3 minutes, just long enough for the meat to lose its red color. Do not overcook it; it should remain tender.
Taste the sauce and adjust if necessary with a little more soy sauce or sugar, according to your taste.
Divide the hot rice between two bowls. Pour the beef and onions over the rice and top generously with the sauce.
Garnish as desired: an egg (raw or soft-boiled), a little red pickled ginger, chopped green onion, a few sesame seeds, and a pinch of shichimi for spice.

Recipe notes

Add freshly grated ginger to the sauce for a spicy kick. You can also substitute thinly sliced pork for the beef.

Onsen egg or soft-boiled egg: it adds a creamy texture and extra richness.

Side dishes: Serve your gyudon with miso soup, Japanese pickled vegetables (tsukemono), or a small salad.

Umami tip: Homemade dashi (kombu + bonito flakes) will significantly enhance the depth of your sauce.

Adjust the sauce: adapt the proportions of sugar and soy sauce according to the amount of rice and your taste.

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