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Japanese gyudon with thin simmered beef and onions over rice.

Japanese Gyudon

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Thin beef and onions simmered in a savory-sweet dashi sauce and served over Japanese rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Medium saucepan
  • Rice cooker or saucepan
  • Sharp chef's knife
  • Fine-mesh strainer

Method
 

Cook the Rice:
  1. Cook the rinsed rice with water in a rice cooker or covered saucepan. Rest for 10 minutes, then fluff gently.
Simmer the Beef:
  1. 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.
  2. 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:
  1. Divide hot rice among four bowls. Spoon beef, onions, and enough sauce to moisten the rice over each bowl.
  2. Finish with scallions, pickled ginger, and an egg if using. Serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 34gFat: 18gSaturated Fat: 6gCholesterol: 115mgSodium: 1180mgFiber: 3gSugar: 12g

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.