Gyudon

why make this recipe

Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish that brings together tender beef, sweet onions, and a savory sauce over rice. It is quick to prepare, making it a great option for busy weeknights or when you want a warm meal without a lot of fuss. Plus, it is highly customizable, allowing you to add your favorite toppings or extra flavors.

how to make Gyudon

Ingredients

• ½ pound thinly sliced beef ribeye (or chuck eye)
• ½ large yellow onion (thinly sliced)
• ½ cup water
• 4 tablespoons mirin
• 3 tablespoons soy sauce (light sodium)
• 1 tablespoon granulated sugar
• ¼ teaspoon hondashi powder
• 2 cups cooked white rice (hot, more or less to your preference)
• 2 large egg yolk (or onsen eggs, optional)
• Pickled red ginger (beni shoga or kizami shoga, optional)
• Green onion (thinly sliced, optional)

Directions

1. In a saucepan or a tall-sided pan, add the water, mirin, soy sauce, sugar, and hondashi powder to make the sauce. Stir it well and then add the sliced yellow onions.
2. Cover the pan and let it simmer over medium heat.
3. Once the sauce starts to simmer, add the thinly sliced beef on top of the onions, spreading it as evenly as you can.
4. Cook the beef until it is no longer pink. If you like, you can skim off any scum that forms. Remove from heat.
5. Serve the beef and onions over two bowls of hot rice, pouring your desired amount of sauce on top.
6. For added flavor, you can top the gyudon with a raw egg yolk or an onsen tamago (Japanese hot spring egg), and garnish with pickled red ginger and sliced green onions. Enjoy your meal!

how to serve Gyudon

Gyudon is best served hot, right after you cook it. You can place the beef and onion mixture on a bed of warm rice. Adding a soft, raw egg yolk on top will enhance the flavor and richness. Garnish with pickled ginger and green onions for a burst of color and extra taste.

how to store Gyudon

If you have leftovers, you can store Gyudon in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a pan over low heat, adding a splash of water or broth to keep it moist.

tips to make Gyudon

• For the best flavor, use fresh, high-quality beef.
• Slice the beef as thinly as possible for tender bites.
• Adjust the amount of soy sauce and sugar based on your taste preference.
• If you want to make the dish spicier, feel free to add chili flakes or sliced chilies.

variation

You can easily modify Gyudon by using different proteins like chicken or pork. For a vegetarian option, try substituting beef with mushrooms or tofu.

FAQs

1. Can I use frozen beef for Gyudon?
   Yes, you can use frozen beef, but make sure to thaw it completely and slice it thinly before cooking.

2. What is onsen tamago?
   Onsen tamago is a traditional Japanese hot spring egg that is gently cooked to a custard-like texture. It makes a great topping for gyudon.

3. Can I make Gyudon in advance?
   Yes, you can prepare the beef and onion mixture ahead of time and store it in the fridge. Just reheat it when you’re ready to serve it with rice.

Gyudon (Japanese Beef Bowl)

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• Author: admin
• Total Time: 25 minutes
• Yield: 2 servings
• Diet: Paleo

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Description

Gyudon is a comforting Japanese Beef Bowl featuring tender beef, sweet onions, and a savory sauce served over hot rice.

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Ingredients

• ½ pound thinly sliced beef ribeye (or chuck eye)
• ½ large yellow onion (thinly sliced)
• ½ cup water
• 4 tablespoons mirin
• 3 tablespoons light sodium soy sauce
• 1 tablespoon granulated sugar
• ¼ teaspoon hondashi powder
• 2 cups cooked white rice (hot, more or less to your preference)
• 2 large egg yolks (or onsen eggs, optional)
• Pickled red ginger (beni shoga or kizami shoga, optional)
• Green onion (thinly sliced, optional)

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Instructions

1. In a saucepan, add the water, mirin, soy sauce, sugar, and hondashi powder to make the sauce, stirring well before adding the sliced onions.
2. Cover and simmer over medium heat.
3. Once simmering, add the thinly sliced beef on top of the onions, cooking until no longer pink.
4. Remove from heat and serve the beef and onions over bowls of hot rice, pouring desired sauce over the top.
5. Optional: Top with raw egg yolk or onsen tamago, and garnish with pickled ginger and sliced green onions.

Notes

For best flavor, use fresh, high-quality beef and slice it thinly for tenderness. Adjust soy sauce and sugar to taste, and feel free to add spice if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese