Gyudon Recipe

Picture this: a cozy evening, a steaming bowl in hand, and the rich, savory aroma of homemade gyudon wafting through the air. It’s like a warm hug in culinary form—pure bliss in just a few simple steps! 🍚🥢

When I desire a meal that is both comforting and full of umami, I make Gyudon. This classic Japanese beef bowl features thinly sliced ribeye and sweet onions simmered in a dashi, soy sauce, and mirin broth served over tender, short-grain rice.

I love how the rich flavors are lifted by the pickled red ginger, and I always hit it with a shake of shichimi togarashi for good measure. Gyudon is, by my reckoning, a nearly perfect dish.

Ingredients

• Thinly sliced beef: Rich in protein and provides savory umami flavor.
• Onion: Adds natural sweetness and depth to the dish.
• Dashi stock: Delivers umami-rich, savory base for the sauce.
• Soy sauce: Contributes saltiness and enhances overall flavor.
• Mirin: Sweet rice wine that balances savory elements with sweetness.
• Sake: Adds a subtle depth and additional umami.
• Sugar: Adds sweetness and balances the salty and savory flavors.
• Japanese short-grain rice: Provides carbohydrates and is essential base for gyudon.
• Beni shoga: Offers tangy, refreshing contrast to the savory meat.
• Shichimi togarashi: Adds a spicy kick and complex seasoning to the dish.

Ingredient Quantities

• 1 lb (about 450g) thinly sliced beef (such as ribeye or chuck)
• 1 large onion, thinly sliced
• 2 cups dashi stock
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp sugar
• 4 cups cooked Japanese short-grain rice
• Beni shoga (pickled red ginger) for garnish
• Chopped green onions for garnish
• Shichimi togarashi (Japanese seven spice) for seasoning

How to Make this

1. Get your ingredients ready by cutting the beef and onion into thin slices. This ensures even cooking and allows the flavors to penetrate fully into the meat and onion.

2. In a substantial skillet or a pot, warm 2 cups of dashi stock over medium heat until it starts to thrum with the definite energy of a low simmer.

3. Sliced onions should be added to the dashi and cooked until they are soft and translucent, about 5 minutes. This is only one part of the procedure leading to the preparation of the soft and almost clear onion needed to finish the dish.

4. Add the soy sauce, mirin, sake, and sugar, and let the mixture keep on simmering for another 2-3 minutes to blend the flavors.

5. Add the beef that has been sliced thinly to the skillet, spreading it out to ensure even cooking. Allow the beef to cook in the simmering broth for 3-5 minutes or until just cooked through.

6. As the beef cooks, ready your serving bowls by placing 1 cup of hot cooked Japanese short-grain rice into each bowl.

7. Once the beef has been cooked and rendered tender, taste the broth and adjust the seasoning if necessary.

8. Ladle the beef and onion mixture, along with some broth, over the bed of rice in each bowl.

9. Add flavor and color to your gyudon by garnishing it with beni shoga (pickled red ginger) and chopped green onions. They really take it to the next level.

10. Complete the dish with a sprinkling of shichimi togarashi to give it a spicy kick, and serve the bowls up right away while piping hot.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Substantial skillet or pot
4. Measuring cups
5. Measuring spoons
6. Mixing spoon or spatula
7. Ladle
8. Serving bowls

FAQ

• Q: What type of beef is best for making Gyudon?Gyudon, which means “beef bowl” in Japanese, consists of tender, flavorful beef simmered in a sweet-salty sauce and then served over rice. The ideal meat for gyudon is thinly sliced beef such as ribeye or chuck (and, indeed, any cut of beef that is not so thick and tough that it won’t become tender and flavorful when cooked briefly).
• Q: Can I use a different stock instead of dashi?Using beef or chicken stock instead of dashi will affect the true flavor of this dish. You can certainly use beef or chicken stock, but dashi is traditional for a reason!
• Q: Is there an alternative to mirin?A: You can substitute mirin by mixing sugar with white wine or rice vinegar, but alter the sweetness to your liking.
• Q: How do I ensure the beef remains tender?A: Quickly cook the beef over medium-high heat to prevent toughness.
• Q: What is shichimi togarashi, and is it necessary?A: Shichimi togarashi, a Japanese spice blend, is what adds heat and complexity. You can leave it out, but you shouldn’t; it’s a flavor enhancer!
• Q: Can I prepare Gyudon ahead of time?A: Yes, you can prepare the beef mixture in advance and reheat it gently. For best texture, cook the rice fresh.
• Q: How long does Gyudon keep in the refrigerator?A: Store Gyudon in an airtight container for up to 2 days. Before serving, reheat it until it is piping hot.

Gyudon Recipe Substitutions and Variations

Pork or chicken, when thinly sliced, can be used in place of beef for a different take on the dish.
When dashi stock is unavailable, use chicken or vegetable broth, water, and instant dashi granules, or a combination of those elements.
For every tablespoon of mirin, mix together 1 tablespoon of sake and 1 teaspoon of sugar and use that as a substitute in your cooking.
Equal amounts of dry sherry or white wine can be substituted for sake if it is difficult to locate.
Tamari may be used instead of soy sauce for an option that is free of gluten.

Pro Tips

1. Slice Against the Grain: When cutting the beef, make sure to slice against the grain. This will ensure the meat remains tender and easy to chew once cooked.