Description
Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish featuring thinly sliced beef and onions simmered in a savory sauce made with dashi, soy sauce, and mirin, served over steamed Japanese rice and garnished with scallions and pickled ginger. This quick and easy recipe is perfect for a satisfying weekday meal.
Ingredients
Units
Scale
Main Ingredients
- 150 g thinly sliced beef
- 1/2 onion, sliced into wedges
- 1 tbsp red pickled ginger (for topping)
- 1 tbsp scallion, diagonally and thinly sliced (for topping)
- 3 cups cooked Japanese rice
- 1/2 tbsp olive oil
Sauce Ingredients
- 200 ml water
- 1 tsp dashi powder
- 2 tsp sugar
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp ginger juice
- 2 tbsp soy sauce
Instructions
- Prepare Onion: Slice the onion into wedges to ensure they cook evenly and retain some texture.
- Cook Onion: Heat the olive oil in a saucepan over medium heat and cook the onion until it becomes translucent, about 3-4 minutes.
- Add Sauce Ingredients: Add water, dashi powder, sugar, sake, mirin, ginger juice, and soy sauce to the saucepan with the cooked onions. Stir to combine and bring the mixture to a simmer.
- Cook Beef: Add the thinly sliced beef to the simmering sauce. Cook over medium heat for about 5 minutes, stirring occasionally, until the beef is cooked through and the sauce has slightly reduced.
- Serve: Remove the saucepan from heat. Serve the beef and sauce over cooked Japanese rice bowls. Garnish each serving with sliced scallions and red pickled ginger for added flavor and color.
Notes
- You can substitute beef with thinly sliced pork or chicken if preferred.
- Adjust the sweetness of the sauce by modifying the sugar amount to taste.
- Use short-grain Japanese rice for authentic texture and flavor.
- Ginger juice can be replaced with grated fresh ginger if unavailable.
- Leftover beef can be stored in the refrigerator for up to 2 days and reheated gently.
