How to make Gyudon Japanese beef and rice bowl


Gyudon is a popular Japanese dish that consists of thinly sliced beef simmered in a sweet and savory sauce, served over a bowl of steamed rice. The dish is simple yet flavorful, and it's often enjoyed as a quick and satisfying meal. Let's explore the typical ingredients used in Gyudon and the best way to cook it.

Ingredients for Gyudon (serving size: 2):

1. Beef: The traditional choice of beef for Gyudon is thinly sliced beef, such as ribeye or sirloin. You can find pre-sliced beef specifically labeled for Gyudon in Japanese or Asian grocery stores.

2. Onion: One medium-sized onion, thinly sliced, is commonly used to add sweetness and texture to the dish.

3. Soy Sauce: About 3 tablespoons of soy sauce form the base of the sauce. It provides the savory flavor and gives the dish its distinct umami taste.

4. Mirin: Mirin is a sweet rice wine commonly used in Japanese cooking. It adds a delicate sweetness to the Gyudon sauce. Use 2 tablespoons of mirin.

5. Sake: Sake, a Japanese rice wine, complements the flavors of the dish. You'll need 2 tablespoons of sake.

6. Sugar: To balance the flavors, add 2 teaspoons of sugar or a sweetener of your choice.

7. Dashi: Dashi is a traditional Japanese stock made from kombu (dried kelp) and bonito flakes. It adds depth to the sauce. If you have access to dashi, dissolve 1 teaspoon of dashi powder in 1 1/2 cups of water. Alternatively, you can use beef or vegetable broth.

8. Eggs (optional): Some variations of Gyudon include a soft-cooked egg on top. If desired, prepare two soft-cooked eggs.

9. Green onions (scallions): Chopped green onions are often used as a garnish for Gyudon, adding freshness and color.

Now, let's move on to the cooking process:

1. In a large skillet or pan, heat some oil over medium heat.

2. Add the sliced onions and cook until they become translucent and slightly caramelized.

3. Push the onions to one side of the pan and add the beef slices. Stir-fry the beef until it's no longer pink.

4. In a bowl, combine the soy sauce, mirin, sake, sugar, and dashi (or broth). Mix well.

5. Pour the sauce mixture over the beef and onions in the pan. Stir gently to combine.

6. Reduce the heat to low and let the beef and onions simmer in the sauce for a few minutes until the flavors meld together.

7. While the beef is simmering, you can prepare the soft-cooked eggs if desired. Soft boil two eggs for about 6 minutes, then place them in an ice bath to stop the cooking process. Peel and set them aside.

8. Once the beef and onions are cooked and the sauce has slightly thickened, remove the pan from heat.

9. Serve the Gyudon by placing a generous amount of steamed rice in a bowl, then top it with the beef and onion mixture. If using, slice the soft-cooked eggs in half and place them on top. Garnish with chopped green onions.

That's it! Your Gyudon is ready to be enjoyed. Adjust the seasonings according to your taste preferences, and feel free to add other toppings or garnishes like pickled ginger or sesame seeds.