Gyudon (Japanese Beef Rice Bowl)

Method13 steps · about 25 min

1. 1

   Step 1: Have 500 g (about 3⅓ cups) prepared cooked Japanese short-grain rice ready for two bowls. The rice is already cooked; this amount is not dry rice.

   Uses 500 g cooked Japanese short-grain rice (about 3⅓ cups, for two bowls)

   
2. 2

   Step 2: Gather all the ingredients. I usually put the thinly sliced beef (½ lb) in the freezer for 10 minutes because it‘s a lot easier to cut semi-frozen meat.

   Uses ½ lb thinly sliced beef (such as ribeye) (you can also slice your own meat)

   
3. 3

   Step 3: First, thinly slice ½ onion.

   Uses ½ onion (about 4 oz / 113 g)

   
4. 4

   Step 4: Next, cut 1 green onion/scallion diagonally into thin slices. Set aside.

   Uses 1 green onion/scallion

   
5. 5

   Step 5: Then, remove ½ lb thinly sliced beef (such as ribeye) from the freezer. Cut the semi-frozen meat into pieces 3 inches (7.6 cm) wide.

   Uses semi-frozen thinly sliced beef

   
6. 6

   Step 6: Start with a large, cold frying pan. DO NOT turn on the heat yet. Add ½ cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar and stir to dissolve the sugar.

   Uses ½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi) · 2 Tbsp sake (substitute with dry sherry or Chinese rice wine, or use water for a non-alcohol version) · 2 Tbsp mirin (or 2 Tbsp sake or water plus 2 tsp sugar) · 3 Tbsp soy sauce · 1 Tbsp sugar (to taste)

   
7. 7

   Step 7: Next, separate the layers of sliced onion and spread them throughout the cold broth.

   Uses uncooked sweet-savory broth · sliced onion

   
8. 8

   Step 8: Finally, separate the thin slices of beef and distribute on top of the onions to cover them.

   Uses onion layered in the cold broth · cut thin beef slices

   
9. 9

   Step 9: Cover the pan with a lid, turn the heat to medium and bring to a simmer. Reduce the heat and simmer, covered, for 3–4 minutes, until the thin beef slices are cooked through and the onions are tender.

   Simmer Beef Onion · 4 minUses layered beef, onions and broth

   
10. 10

    Step 10: While simmering, open the lid and skim off the scum and excess fat from the broth once or twice with a fine-mesh skimmer.

    Uses simmering beef, onions and sauce

    
11. 11

    Step 11: Sprinkle the sliced green onion over the beef and onions and cook, covered, for another minute.

    Finish gyudon with green onion · 1 minUses skimmed simmered beef and onions · sliced green onion

    
12. 12

    Step 12: Divide the 500 g prepared cooked rice between two large bowls. Drizzle some of the cooked pan sauce over the rice.

    Uses prepared cooked rice · cooked pan sauce

    
13. 13

    Step 13: Put the beef and onion mixture on top of the rice. If you’d like, drizzle additional remaining sauce on top. Top the gyudon with pickled red ginger. Enjoy!

    Uses bowls of rice drizzled with sauce · cooked beef and onions · remaining pan sauce · pickled red ginger (to garnish)