What is Gyudon
Like other donburi, Gyudon, or Japanese Beef Bowl, is always served over a warm bowl of freshly steamed rice. “Gyu” (牛) translates to “beef” while “Don” (丼) refers to the type of bowl it’s served in.
Thinly sliced beef simmered with tender onions, savory-sweet sauce, and egg, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!
how to Gyudon
- 1 small onion, slivered (about 4 ounces; 120g)
- 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
- 1/4 cup (60ml) dry sake
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (12g) sugar, plus more to taste
- 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
- 1 teaspoon (5ml) grated fresh ginger
- To Serve:
- 2 cups cooked white rice
- 2 poached eggs (optional)
- Sliced scallions
- Beni-shoga (see note)
- Togarashi (see note)
Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.
Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.