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Dave's Recipes

Gyudon (Japanese Beef Rice Bowl) (x2 scale)

Recipe by user david

Thinly sliced beef and onions simmer in a savory-sweet dashi sauce and are served over steamed short-grain rice.

Prep: 5 min Cook: 15 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

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Serves 4

Gyudon is a classic Japanese donburi comfort food: tender onions and thinly sliced beef quickly simmered in a savory-sweet dashi-based sauce, then spooned over hot Japanese short-grain rice. It’s ideal for an easy weeknight dinner because it comes together fast (about 20 minutes) and uses simple pantry staples like soy sauce, sugar, and mirin. For best results, slice the onion thinly so it softens quickly, keep the pan at a gentle simmer to avoid toughening the beef, and skim any scum/fat for a cleaner-tasting broth. Serve immediately in donburi bowls with pickled red ginger on top; beaten egg can be added at the end if desired.

How To Cook Rice in a Rice Cooker 2.0000015230780943x Makes 8.6666666 cup
  • 4 rice cooker cups japanese short-grain rice

Measure the uncooked rice into a large bowl.

  • 800 mL (800 g) water

Quick-rinse the rice: add enough water to cover, drain immediately, and repeat once. Wash by gently rubbing the wet rice in a circular motion for 10–15 seconds with minimal water. Rinse by adding water and draining immediately; repeat once. Repeat the wash and rinse cycle two more times, then drain well when the water is almost clear.

Transfer the drained rice to the rice-cooker pot, add the measured water (not warm or hot), and level the rice so it’s evenly submerged.

Soak for 20–30 minutes, then select the menu and press Start to cook.

If your cooker doesn’t include steaming, let the rice sit for 10 minutes. Open the lid and fluff with a rice paddle.

To store: transfer cooked rice to airtight containers, close the lid to retain moisture, cool completely, and freeze.

  • 1 onion
  • 1 onion

Thinly slice the onion.

  • 2 green onions
  • 2 green onions

Cut the green onion/scallion diagonally into thin slices; set aside.

  • 1 lb (450 g) beef ribeye, thinly sliced
  • 1 lb (450 g) beef ribeye, thinly sliced

If semi-frozen, cut the thinly sliced beef into pieces about 3 inches (7.6 cm) wide.

  • 1 cup dashi (japanese soup stock)
  • 1⁄4 cup sake or dry sherry or Chinese rice wine or water
  • 1⁄4 cup mirin or sake or 1 Tbsp, 1 tsp sugar
  • 1⁄3 cup, 2 tsp soy sauce
  • 2 Tbsp sugar, to taste
  • 1 cup dashi (japanese soup stock)
  • 1⁄4 cup sake or dry sherry or Chinese rice wine or water
  • 1⁄4 cup mirin or sake or 1 Tbsp, 1 tsp sugar
  • 1⁄3 cup, 2 tsp soy sauce
  • 2 Tbsp sugar, to taste

In a large frying pan (heat off), combine the dashi, sake, mirin, soy sauce, and sugar; stir to dissolve the sugar.

Add the onion slices, spread them through the broth, and separate the layers.

Add the onion slices, spread them through the broth, and separate the layers.

Layer the beef over the onions, separating the slices so they cover the onions.

Layer the beef over the onions, separating the slices so they cover the onions.

Cover, turn heat to medium, and bring to a simmer; reduce to a gentle simmer and cook covered for 3–4 minutes.

Cover, turn heat to medium, and bring to a simmer; reduce to a gentle simmer and cook covered for 3–4 minutes.

Open the lid once or twice and skim scum and fat from the broth.

Open the lid once or twice and skim scum and fat from the broth.

  • 2 (100 g) large eggs (optional), beaten
  • 2 (100 g) large eggs (optional), beaten

Sprinkle the green onions on top; cover and cook 1 minute. If using beaten egg, add it now.

  • 2 quarts, 2⁄3 cup (1.3 kg) Japanese cooked white rice
  • 2 quarts, 2⁄3 cup (1.3 kg) Japanese cooked white rice

Divide the cooked Japanese short-grain rice into donburi bowls; drizzle some pan sauce over the rice.

  • 2 pickled red ginger (beni shoga or kizami beni shoga)
  • 2 pickled red ginger (beni shoga or kizami beni shoga)

Top the rice with the beef and onion mixture; drizzle more sauce if desired and garnish with pickled red ginger.

Sources:

Category:

Beef

Nutrition Information

Nutrient Per Serving Total
Calories 75 151
Protein 6.3g 12.6g
Fat 5.1g 10.2g
Saturated Fat 1.6g 3.3g
Carbohydrates 0.5g 1.0g
Fiber 0.0g 0.0g
Sugar 0.1g 0.2g
Sodium 66mg 132mg
Cholesterol 210mg 419mg

Per serving values based on 2 servings at 2x scale.

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