Dive into the comforting flavors of Japan with this Japanese Rice Bowl with Gyudon Beef! Thinly sliced beef and tender onions are simmered in a savory-sweet sauce, creating a dish that’s both simple and delicious. Perfect for a busy weeknight, this recipe is a staple in Japanese cuisine and will quickly become a favorite in your home. Ready in just 20 minutes, it’s the ultimate quick meal!
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Hello, everyone! I am Chef Axton West, and today, I’m excited to share with you a Japanese comfort food that you may probably know already – Gyudon Beef Recipe. This delightful Japanese rice bowl is a staple in Japanese cuisine, and it’s easy to see why. Imagine tender, thinly sliced beef and onions simmered in a savory-sweet sauce, all atop a bowl of fluffy short-grain rice. It’s the ultimate quick and delicious meal that will leave you full and satisfied.
Why Gyudon Beef? Is it different than Beef Donburi?
Donburi means ‘Bowl’ in Japanese. Donburi is used by Japanese to describe Japanese rice bowl but they usually abbreviate it to Don. That is where the -don on Gyudon is from. Gyudon, however, is known as a beef bowl. So we can conclude that Gyudon is the beef version of Donburi.
Gyudon is a dish that combines simplicity with rich flavors, making it a favorite in households across Japan. And the best part? It’s incredibly easy to make! With just a few key ingredients and about 20 minutes of your time, you can have a restaurant-quality meal ready to be enjoyed.
Beef Donburi History
Gyudon has a history spanning over 150 years, originating from Gyunabe in the Meiji period (1868-1912). During this time, Japanese people were first introduced to eating beef, with Gyunabe, a pot dish consisting of beef and Welsh onion flavored with miso, created by a chef in Yokohama in 1862. In 1867, Kahei Nakagawa opened a Gyunabe restaurant in Tokyo, and despite initial challenges, Gyunabe rapidly gained popularity.
Over the years, the dish evolved, replacing miso with soy sauce and sugar as the quality and freshness of the meat improved. By 1887, Gyunabe included additional vegetables, tofu, and shirataki noodles, transforming into what is known today as Sukiyaki. Leftover Gyunabe soup was poured over rice, leading to the creation of Gyumeshi, a cheaper alternative that became very popular due to its affordability, costing only one sen compared to curry and rice’s five sen around 1890.
Chef’s Notes:
- For best results, partially freeze the beef before slicing to get thin, even pieces. Or just buy pre-cut thin beef slices in grocery stores.
- Serve with a side of miso soup or a simple salad for a complete meal.
- You can add vegetables like mushrooms or spinach to enhance the nutritional value.
Gyudon Beef Recipe (Japanese Rice Bowl)
4
servings10
minutes15
minutes453
kcal25
minutesDive into the comforting flavors of Japan with this Japanese Rice Bowl with Gyudon Beef! Thinly sliced beef and tender onions are simmered in a savory-sweet sauce, creating a dish that’s both simple and delicious. Perfect for a busy weeknight, this recipe is a staple in Japanese cuisine and will quickly become a favorite in your home. Ready in just 20 minutes, it’s the ultimate quick meal!
Ingredients
- Main Ingredients
1 medium onion, thinly sliced
2 green onions/scallions, sliced diagonally
1 pound thinly sliced beef (chuck or ribeye)
- For the Sauce
1 cup dashi (Japanese soup stock)
4 tablespoons sake (or dry sherry/Chinese rice wine)
4 tablespoons mirin (or 4 tablespoons sake/water + 4 teaspoons sugar)
6 tablespoons soy sauce
2 tablespoons sugar (adjust to taste)
- For Serving
4 servings cooked Japanese short-grain rice (about 3⅓ cups)
Pickled red ginger (beni shoga or kizami beni shoga) for garnish
- Alternative Ingredients:
Beef: Substitute with thinly sliced pork or chicken.
Dashi: Use vegetable broth for a vegetarian version.
Sake: Replace with dry white wine or water.
Mirin: Use a mixture of water and sugar if unavailable.
Soy Sauce: Use tamari for a gluten-free option.
Directions
- Prepare Ingredients – Thinly slice the onion and green onions. Set aside. Partially freeze the beef for easier slicing and cut into 3-inch wide pieces.
- Make the Sauce – In a large nonstick pan (do not turn on the heat yet), combine dashi, sake, mirin, soy sauce, and sugar. Stir well to mix.
- Cook Onions and Beef – Add the sliced onions to the pan and spread them out evenly. Place the beef slices on top of the onions, ensuring they cover the onions completely.
- Simmer – Cover the pan with a lid and turn the heat to medium. Cook until the meat browns and the onions are tender (about 5-7 minutes). Skim off any scum or fat from the broth.
- Add Green Onions – Sprinkle the green onions over the beef and cook covered for another minute. Optional: Add beaten eggs at this stage if desired.
- Serve – Divide the cooked rice into bowls. Drizzle some of the pan sauce over the rice. Top with the beef and onion mixture. Garnish with pickled red ginger and serve immediately.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- measuring cups and spoons
- Mixing bowls
Nutrition Facts
- Calories: 453kcal
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 69mg
- Sodium: 1072mg
- Potassium: 432mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 10g
- Protein: 27g
- Vitamin A: 23IU
- Vitamin C: 4mg
- Calcium: 24mg
- Iron: 4mg
Gyudon Beef: Bringing Cultures Together
Gyudon Beef is a beautiful example of how simplicity can lead to extraordinary flavors. Each bite brings a mix of tender beef, sweet onions, and that irresistible savory-sweet sauce. It’s a dish that embodies comfort and satisfaction, all while being incredibly easy to prepare.
Growing up in a multicultural family in San Francisco, I’ve always had a passion for blending different culinary traditions. This Gyudon Beef recipe is a testament to the beauty of Japanese cuisine – straightforward yet deeply flavorful. Whether you’re new to cooking or a seasoned home chef, this dish is a fantastic addition to your repertoire.
I hope you give this recipe a try and enjoy it as much as I do. Happy cooking!
FAQs – Gyudon Beef (Japanese Rice Bowl)
Can I use a different type of meat instead of beef?
Yes, you can substitute the beef with thinly sliced pork or chicken (although it wouldn’t be called beef donburi or beef gyudon anymore). Just make sure to adjust the cooking time accordingly to ensure the meat is fully cooked.
What if I don’t have dashi stock?
If you don’t have dashi stock, you can use vegetable broth as an alternative. This will slightly alter the flavor but still provide a delicious result.
Is there a substitute for sake?
If you don’t have sake, you can use dry white wine or water as a substitute. The flavor will be slightly different but still tasty.
What can I use if I don’t have mirin?
If mirin is not available, you can substitute it with a mixture of water and sugar (for every tablespoon of mirin, use 1 tablespoon of water and 1 teaspoon of sugar).
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I add eggs to this recipe?
Yes, you can add beaten eggs to the pan during the last minute of cooking. Cover the pan and let the eggs cook until set for an additional layer of flavor and texture.
What is the best type of rice to use for Gyudon?
Japanese short-grain rice is the best type of rice to use for Gyudon. It has a sticky texture that complements the savory-sweet beef mixture perfectly.
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