With its irresistible combination of slightly sweet and savory simmered beef served over rice, Gyudon is a dish that captivates many people in Japan. It is just as well-known and popular as sushi and ramen.
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What is Gyudon?
Gyudon is a rice bowl topped with thinly sliced beef and onions simmered in Japanese seasonings. "Gyu" means beef, and "don" is a shortened term for 'donburi,' which refers to a rice bowl. In Japan, it is popular among people of all ages because the slightly sweet and savory flavors of the beef and rice harmonize incredibly well, creating an irresistible combination.
As evidence of its popularity, gyudon restaurants can be easily found all over Japan. The three major gyudon chains in Japan (with 4,328 outlets as of May 2022) significantly outnumber the three major sushi chains in Japan (with 1,727 outlets as of October 2022) (although there are more sushi restaurants in total, including independent ones).
I hope you enjoy this popular Japanese dish at home. It is absolutely delicious.
Suitable cuts of beef
You can make gyudon using thinly sliced beef, but to achieve the texture of authentic gyudon, you need beef sliced very thinly, to a thickness of about 0.06 inches (1.5mm). Using this type of beef complements the textures of the rice and onions. It can typically be found at an Asian market, but if it is not available nearby, you can also prepare it by slicing partially thawed beef.
As for the cut, it is recommended to use one with moderate fat and a tender texture, such as chuck or ribeye. The beef fat will melt into the simmering liquid, enhancing the dish's flavor.
Popular toppings
A variety of toppings can be added to gyudon. Among them, the most popular is beni shoga. Beni shoga is ginger pickled in vinegar, dyed red with food coloring or beets, and is used as a palate cleanser and to brighten the appearance of the dish. Just like very thinly sliced beef, you can find it at an Asian market.
Additionally, the following toppings are commonly used:
- Green onions (scallions)
- Raw eggs (using pasteurized eggs)
- Soft-boiled eggs
- Cheese
- Kimchi
- Natto (fermented soybeans)
These toppings add to the flavor of gyudon. After making regular gyudon, feel free to experiment with different toppings to suit your taste.
📋Step-by-step recipe
Ingredients
- 11.3 oz cooked Japanese white rice
- 8.5 oz very thinly sliced beef chuck or ribeye
- 3.5 oz onion
- 0.17 oz ginger
- ⅚ cup water
Seasonings:
- 1 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy souce
Topping:
- 2 Tbsp beni shoga (red pickled ginger)
Instructions
🕒 Total: 20 mins
Step 1
Cut thinly sliced beef into 2-inch (5cm) pieces. Slice onion into ¼-inch (7mm) pieces. Peel and grate ginger.
Step 2
Heat oil in a pan and sauté the onion pieces over medium heat. When they turn translucent, add the grated ginger, water, and seasonings (sake, mirin, sugar, and soy sauce), then bring to a boil.
Step 3
Once boiling, add the beef slices and let them simmer over low heat for 10 minutes, skimming off any scum.
Step 4
Serve rice in each bowl and top with the mixture from the pan, including the desired amount of simmered liquid. Garnish with beni shoga to taste.
To Store
You can store it in the refrigerator for up to 3 days. It is recommended to keep the rice and other ingredients (including the simmering liquid) separate from each other.
Tips on how to make
- It is ideal to use beef that is very thinly sliced, about 0.06 inches (1.5mm) thick, with a moderate amount of fat, such as from chuck or ribeye cuts. This ensures that you can enjoy the tenderness and richness of the beef.
- The onion slices should be sautéed before simmering. Sautéing them first enhances their sweetness and flavor.
Recipe card
Gyudon (Japanese Beef Bowl)
Ingredients
- 11.3 oz cooked Japanese white rice
- 8.5 oz very thinly sliced beef chuck or ribeye
- 3.5 oz onion
- 0.17 oz ginger
- ⅚ cup water
Seasonings:
- 1 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy souce
Topping:
- 2 Tbsp beni shoga (red pickled ginger)
Instructions
- Cut thinly sliced beef into 2-inch (5cm) pieces. Slice onion into ¼-inch (7mm) pieces. Peel and grate ginger.
- Heat oil in a pan and sauté the onion pieces over medium heat. When they turn translucent, add the grated ginger, water, and seasonings (sake, mirin, sugar, and soy sauce), then bring to a boil.
- Once boiling, add the beef slices and let them simmer over low heat for 10 minutes, skimming off any scum.
- Serve rice in each bowl and top with the mixture from the pan, including the desired amount of simmered liquid. Garnish with beni shoga to taste.
Notes
- You can store it in the refrigerator for up to 3 days. It is recommended to keep the rice and other ingredients (including the simmering liquid) separate from each other.
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