Japanese · Free recipe
Gyudon (Beef Rice Bowl)
Thinly sliced beef and sweet onions simmered in a savory-sweet soy broth, piled over steaming rice. This fast, hearty bowl is Japanese comfort food you can make on a weeknight.
Step 1
Peel the onion and slice it into thin half-moons about a quarter inch wide. This helps it soften quickly and turn sweet.
Step 2
If your beef is in large sheets, cut it into bite-size strips about 2 inches long so it is easy to eat.
Step 3
In a medium skillet (about 10-inch), combine the water, soy sauce, mirin, sugar, and dashi granules if using. Stir over medium heat until the sugar dissolves.
Step 4
Add the sliced onion to the skillet and spread it out. Simmer over medium heat for 5 minutes, until the onion turns soft and slightly see-through.
Step 5
Add the beef strips, spreading them out over the onions so they cook evenly.
Step 6
As the beef cooks, use chopsticks or tongs to gently separate the pieces. Skim off and discard any gray foam that rises to the surface with a spoon.
Step 7
Simmer for 5 to 7 minutes, until the beef is fully cooked and no longer pink and the liquid has reduced a little but is still saucy.
Step 8
Taste the broth. It should be savory and lightly sweet. If it is too strong, add a splash of water.
Step 9
Scoop the hot rice into 2 deep bowls, dividing it evenly.
Step 10
Spoon the beef and onions over the rice, then ladle some of the broth on top so it soaks into the rice.
Step 11
Sprinkle with sliced green onion and add a little pickled red ginger on the side. Serve immediately.
Tips from the test kitchen
- Freeze the beef for 20 minutes to slice it paper-thin at home, or buy pre-sliced hot pot beef.
- A soft poached or raw pasteurized egg on top is a popular addition.
