With its irresistible combination of slightly sweet and savory simmered beef served over rice, Gyudon is a rice bowl that captivates many Japanese people. In Japan, it is just as famous and popular as sushi and ramen.
Jump to:
What is Gyudon?
Gyudon is a rice bowl topped with thinly sliced beef and onions simmered in Japanese seasonings, and served with the simmering liquid. "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 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 chain restaurants in Japan (4,328 outlets as of May 2022) significantly outnumber the three major sushi chain restaurants in Japan (1,727 outlets as of October 2022) (although there are more sushi restaurants in total when including independent ones).
I hope you enjoy this popular taste of Japan in your own home; it is absolutely delicious.
Suitable cuts of beef
To make authentic gyudon, you need thinly sliced beef with a thickness of about 0.08 inches (2mm). Using thinly sliced beef complements the texture 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 of beef, I recommend 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 one 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. Similar to thinly sliced beef, you can find it in an Asian market.
Additionally, the following toppings are commonly used for gyudon:
- 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 according to your preferences.
Ingredients
- 11.3 oz. (320g) cooked Japanese white rice
- 8.5 oz. (240g) thinly sliced beef (thickness: approximately 0.08 inch/2 mm)
- 3.5 oz. (100g) onion
- 0.17oz. (5g) ginger
- ⅚ cup (200ml) water
Seasonings:
- 1 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy souce
Topping:
- 2 Tbsp beni shoga (red pickled ginger) (optional)
Step-by-step instructions
🕒 Total 20 mins
Step 1
Cut the thinly sliced beef into 2 inch (5cm) wide pieces. Slice the onion into 0.25 inch (7mm) pieces. Peel and grate the ginger.
Step 2
Heat oil in a pan and sauté the sliced onions over medium heat. When they have turned translucent, add the grated ginger, water, and seasonings (sake, mirin, sugar, and soy sauce), then bring it to a boil.
Step 3
Once it comes to a boil, add the beef and let it simmer over low heat for 10 minutes, skimming off any scum.
Step 4
Serve the rice in each bowl and place the mixture from the pan, including the desired amount of the simmered liquid on top. Garnish with beni shoga according to taste.
To Store
You can store it in the refrigerator for up to 3 days. It is recommended to keep the rice and the ingredients (including the simmering liquid) separately.
Tips on how to make
- The beef should be thinly sliced, about 0.08 inch (2mm) thick, and have a moderate amount of fat, such as chuck or ribeye. This way, you can enjoy the tender texture and the richness of the beef fat.
- The onions should be sautéed before simmering. Sautéing first enhances their sweetness and flavor.
- The beef should be simmered over low heat. This prevents the beef from becoming tough.
Recipe Card
Gyudon (Japanese Beef Bowl)
Ingredients
- 11.3 oz. (320g) cooked Japanese white rice
- 8.5 oz. (240g) thinly sliced beef (thickness: approximately 0.08 inch/2 mm)
- 3.5 oz. (100g) onion
- 0.17oz. (5g) ginger
- ⅚ cup (200ml) water
Seasonings:
- 1 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy souce
Topping:
- 2 Tbsp beni shoga (red pickled ginger) (optional)
Instructions
- Cut the thinly sliced beef into 2 inch (5cm) wide pieces. Slice the onion into 0.25 inch (7mm) pieces. Peel and grate the ginger.
- Heat oil in a pan and sauté the sliced onions over medium heat. When they have turned translucent, add the grated ginger, water, and seasonings (sake, mirin, sugar, and soy sauce), then bring it to a boil.
- Once it comes to a boil, add the beef and let it simmer over low heat for 10 minutes, skimming off any scum.
- Serve the rice in each bowl and place the mixture from the pan, including the desired amount of the simmered liquid on top. Garnish with beni shoga according to taste.
Notes
- You can store it in the refrigerator for up to 3 days. It is recommended to keep the rice and the ingredients (including the simmering liquid) separately.
Leave a Reply