Go Back
–+ servings

Gyudon (Japanese Beef Rice Bowl)

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!
5 stars (6 ratings)

Ingredients

  • 1 cup sushi rice
  • 1 ½ cups sliced sweet onion
  • ¼ cup dry sake
  • ¼ cup mirin
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sugar
  • 1 pound boneless ribeye steak, thinly sliced
  • 4 fried eggs
  • ¼ cup benishoga, red pickled ginger
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds

for the dashi broth

  • 4 cups water
  • ½ ounce dried kombu
  • ½ ounce dried bonito flakes

Instructions

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Heat dashi broth, onion, sake, mirin, soy sauce and sugar in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer, about 8 minutes.
  • Continue cooking, stirring occasionally, until onions are tender, about 5 minutes.
  • Stir in beef until cooked through and tender, about 2-3 minutes; season with additional soy sauce, to taste.
  • Divide rice into bowls. Top with beef, eggs and pickled ginger, garnished with green onions and sesame seeds, if desired.

for the dashi broth

  • In a small saucepan over medium heat, combine water and kombu. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from heat.
  • Stir in bonito flakes; let stand 5 minutes. Strain through a fine-mesh sieve; discard solids.