Japanese Gyudon
Thin beef and onions simmered in a savory-sweet dashi sauce and served over Japanese rice.
Equipment
- Medium saucepan
- Rice cooker or saucepan
- Sharp chef's knife
- Fine-mesh strainer
Ingredients
Rice
- 2 cups Japanese short-grain rice rinsed
- 2 1/4 cups water for cooking rice
Beef and Sauce
- 1 lb thinly sliced beef chuck or ribeye cut across the grain
- 2 medium yellow onions thinly sliced
- 1 cup dashi
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp granulated sugar
- 1 tsp fresh ginger finely grated
To Serve
- 2 scallions scallions thinly sliced
- 1/4 cup red pickled ginger
- 4 large onsen eggs or soft-cooked eggs optional
Instructions
Cook the Rice:
- Cook the rinsed rice with water in a rice cooker or covered saucepan. Rest for 10 minutes, then fluff gently.
Simmer the Beef:
- Combine dashi, soy sauce, mirin, sake, sugar, and ginger in a saucepan. Add onions, bring to a gentle simmer, and cook for 8 to 10 minutes.
- Separate the beef slices and add them a few at a time. Simmer gently for 5 to 7 minutes, skimming any foam, until just cooked and tender.
Assemble:
- Divide hot rice among four bowls. Spoon beef, onions, and enough sauce to moisten the rice over each bowl.
- Finish with scallions, pickled ginger, and an egg if using. Serve immediately.
Notes
- Ask a butcher to slice the beef for hot pot, shabu-shabu, or sukiyaki.
- Keep the simmer gentle; boiling can make thin beef slices tough.
Nutrition
Calories: 610kcalCarbohydrates: 78gProtein: 34gFat: 18gSaturated Fat: 6gCholesterol: 115mgSodium: 1180mgFiber: 3gSugar: 12g