Gyudon (Japanese Beef and Onion Rice Bowl)
Local name: 牛丼
In short: Thin slices of beef and onion simmered in a sweet-savory dashi sauce and spooned over hot rice, a fast and filling Japanese lunch. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Quick-service restaurants all over Japan sell gyudon, the beef bowl that is also a weeknight staple at home. Thin slices of beef and soft onion simmer in a mix of dashi, soy sauce, mirin and sugar, then go over hot rice with the sauce soaking into the grains. It takes about 25 minutes. Use well-marbled beef cut paper-thin, and do not overcook it: the slices need only a few minutes in the pan.
Instructions
- If the beef slices are stuck together, separate them and cut any long ones into pieces about 5 cm (2 in) wide.
- Combine the dashi, soy sauce, mirin, sake, sugar and ginger in a wide pan. Bring to a simmer over medium heat.
- Add the onions and simmer for 8 to 10 minutes, until soft and translucent and the sauce has reduced slightly.
- Add the beef a few slices at a time, spreading them out so they cook evenly. Simmer for 3 to 4 minutes, skimming off any foam, until no pink remains.
- Divide the hot rice among 4 deep bowls. Top each with beef and onions, then spoon over enough sauce to moisten the top of the rice.
- Serve right away with pickled red ginger and togarashi at the table.
Tips
- No thin-sliced beef? Freeze a piece of rib eye for 1 to 2 hours until firm, then slice it as thinly as you can with a sharp knife. Many shops also sell beef sliced for hot pot.
- Top the bowl with a soft-cooked or onsen egg. If you use a raw yolk, choose very fresh eggs, and skip it for young children, pregnant women and older adults.
Questions and answers
What cut of beef is best for gyudon?
Thin slices with some fat, such as rib eye, chuck or short plate, give the right richness. Lean cuts turn dry. Slices about 2 mm thick cook in a minute or two.
Can I make gyudon ahead?
Yes. Cook the beef and onions up to 3 days ahead and store them with their sauce in the fridge. Reheat gently and serve over fresh hot rice.
Can I use pork instead of beef?
Yes. Thin pork belly or shoulder slices make butadon. Simmer them a minute or two longer, until no pink remains.
How long does it take to make Gyudon (Japanese Beef and Onion Rice Bowl)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Gyudon (Japanese Beef and Onion Rice Bowl)?
About 590 kcal per serving, with 24 g of protein, 72 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 72 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 11 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
