Authentic Japanese Gyudon (Beef Bowl) Recipe

Ingredients

  • 300 grams of thinly sliced beef
  • 2 medium onions
  • 4 servings of steamed rice
  • 2 green onions
  • 1 tablespoon of oil
  • 360 ml of dashi
  • 4 tablespoons of soy sauce
  • 3 tablespoons of sugar
  • 2 tablespoons of sake
  • 2 tablespoons of mirin
  • Pickled red ginger (optional)

Steps and instructions

  1. Thinly slice the onions and green onions. Set the green onions aside for garnish.
  2. In a large frying pan, heat the oil over medium heat.
  3. Add the sliced onions to the pan and sauté until they become translucent.
  4. Add the thinly sliced beef to the pan and sauté until it's no longer pink.
  5. In a separate bowl, mix together the dashi, soy sauce, sugar, sake, and mirin.
  6. Pour the sauce mixture over the beef and onions in the pan. Let it simmer for about 10 minutes, or until the liquid has reduced by half.
  7. While the beef and onions are simmering, prepare the steamed rice according to package instructions.
  8. Once the rice is done, divide it evenly among four bowls.
  9. Top the rice with the beef and onion mixture, making sure to include some of the sauce.
  10. Garnish each bowl with the sliced green onions and optional pickled red ginger.
  11. Serve the gyudon hot.

Tools for making

Recipe variations

  • Replace the beef with thinly sliced chicken or pork for a variation in protein.
  • Add thinly sliced mushrooms, such as shiitake or button mushrooms, to the dish for an earthy flavor.
  • Include additional vegetables like bell peppers, carrots, or snow peas for added crunch and color.
  • For a spicy kick, add a small amount of chili paste or red pepper flakes to the sauce mixture.
  • Use vegetable broth or mushroom broth instead of dashi for a vegetarian or vegan version.
  • Experiment with different types of rice, such as brown rice or sushi rice, to change the texture and taste.
  • Try topping the gyudon with a fried egg for added richness and creaminess.
  • Include a drizzle of sesame oil or sprinkle of sesame seeds for a nutty flavor.
  • Add a splash of vinegar or citrus juice, such as lemon or lime, to brighten up the flavors.
  • For a healthier option, use low-sodium soy sauce or tamari instead of regular soy sauce.

Recipe overview

Gyudon, also known as beef bowl, is a popular Japanese dish that's simple, delicious, and satisfying. It features tender slices of beef and sweet onions, simmered in a flavorful sauce and served over steamed rice. This recipe serves four, and is perfect for a quick weeknight dinner or a tasty lunch. One of the best things about Gyudon is its simplicity - you'll need just a handful of ingredients and about 30 minutes to prepare this mouthwatering meal. The end result is a comforting bowl of savory-sweet flavors that you'll want to make again and again. Enjoy your cooking adventure with this classic Japanese dish!

Common questions

  1. Can I use a different type of meat? You can substitute thinly sliced pork or chicken for the beef in this recipe.
  2. What is dashi? Dashi is a Japanese soup stock made from dried bonito flakes and kombu seaweed. It adds a savory umami flavor to dishes.
  3. Can I make this dish vegetarian? Yes, you can use tofu or sliced mushrooms as a substitute for the beef to make it vegetarian. Additionally, you can use vegetable broth instead of dashi.
  4. Can I adjust the sweetness of the sauce? Yes, you can adjust the amount of sugar or mirin to control the sweetness according to your preference.
  5. How can I make the dish spicier? If you prefer a spicier gyudon, you can add a small amount of chili oil or red pepper flakes to the sauce while it's simmering.
  6. Can I make gyudon ahead of time? While gyudon is best served fresh, you can make the beef and onion mixture in advance and reheat it when ready to serve. The flavor may intensify when reheated.

Serving dishes and utensils

  • Frying pan - A large frying pan is needed to sauté the beef and onions.
  • Bowl - A bowl is required to mix the sauce ingredients.
  • Spatula - A spatula or a wooden spoon is useful for stirring and flipping the beef and onions.
  • Rice cooker or pot - A rice cooker or a pot with a lid is needed to cook the steamed rice.
  • Measuring spoons - Measuring spoons are necessary to accurately measure the ingredients for the sauce.
  • Kitchen knife - A sharp kitchen knife is required to slice the onions, green onions, and beef thinly.
  • Cutting board - A cutting board provides a safe and stable surface for chopping and slicing.
  • Bowls - Four bowls are needed for serving the gyudon.
  • Optional: Pickled red ginger - Pickled red ginger can be used as a garnish for added flavor.

Origin stories

Gyudon, a classic Japanese dish, has a rich history that stretches back to the Meiji Era (1868-1912), when Japan was rapidly modernizing and Western influence was growing. The dish was inspired by sukiyaki and other one-pot dishes popular during that time. Originally, it was served without rice and considered a form of fast food. With the growth of urbanization and the need for quick, easy meals, the dish was adapted into the "gyudon" we know today - a hearty bowl of rice topped with simmered beef and onions. Interestingly, "gyudon" literally means "beef bowl" in Japanese, with "gyu" standing for beef and "don" being the abbreviation of "donburi", the Japanese word for bowl. The first gyudon restaurant, Yoshinoya, opened in 1899 near Tokyo's fish market and it quickly gained popularity for its tasty, economical meals. The dish remains a beloved fast food option in Japan and is now enjoyed worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.