Gyudon (Japanese Beef Bowl)
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.
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.
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