This is my second favourite easy Japanese meal after Oyako Don (that chicken rice bowl). Slowly simmered thinly sliced beef, and onions in a sweet and savoury dashi and mirin broth, then spooned over a bowl of short-grain Japanese rice. One pot, one bowl, an easy weeknight supper.
I love to order Gyudon in casual Japanese restaurants in London. It is so simple and the flavours are so predictable, which makes it perfect. There is little room for disappointment. If you have never noticed before, there is a section on the casual menus called Donburi. Usually a bowl of rice with a variety of toppings like simmered beef, chicken and egg, grilled egg or a fried pork cutlet (Tonkatsu).
Gyudon Japanese beef rice bowl is a classic comforting dish and is now quite popular in London restaurants too. It’s budget friendly and nutritious too. As with these simple recipes, every home has its own version but the basics are the same.
Gyudon is influenced by Western-style dishes that were introduced to Japan in the later 19th century Meiji era. It is believed to have evolved from an early form of Sukiyaki called Gyunabe (beef stewed in nabe pot) when the ban on eating beef was lifted. In the last decade, this form of Japanese fast food has gained popularity with the expansion of chain restaurants serving this and other similar dishes.
How to cook gyudon?
Its so easy to cook at home and is ready in minutes too. Definitely a recipe to add to your repertoire for those quick meals instead of getting a takeaway.
To make this even more convenient and quick, just use a box of microwave Japanese or Korean rice instead of cooking from scratch. Nowadays, this is readily available in Korean and Japanese supermarkets. Perfect rice without the hassle.
If you don’t fancy slicing beef, just buy the ready-sliced beef in Asian supermarkets. In Chinese and Korean supermarkets, they sell packs of thinly sliced beef for hot pot or Korean BBQ. In Japan Centre and similar Japanese grocers, you can treat yourself and get thinly sliced wagyu beef.
Firstly, prep all the ingredients. Cut the onion into thin slices and slice the beef as thinly as possible. Cut the spring onions ready as a garnish.
In a pan, add the dashi, mirin, sake and soy sauce bring to a simmer. Add the onions and simmer until the onions are soft, about 3- 4 minutes.
Lay the sliced beef over the simmering onions, cover with a lid and cook for about 3 minutes until the beef changes colour.
Meanwhile, cook the rice or heat up the microwave rice and half fill a donburi or ramen bowl. A usual serving is about 1 1/2 times more than a regular serving size. Spoon over the cooked beef and onions over the rice. I like to add a couple of tablespoons of the dashi sauce to flavour the rice.
Garnish with spring onions, pickled ginger and a sprinkle of nori for decoration. In addition to the ginger garnish, I add a sprinkle of goma shio, a Japanese seasoning salt which is a Japanese salt with a sprinkling of black sesame seeds.
Japanese Gyudon Beef Bowl
Ingredients
- 1 onion
- 250 g thinly sliced beef slice your own from a piece of semi frozen rib eye steak
- 1 green onion/scallion
- pickled ginger for garnish
- nori flakes optional
For the Sauce
- ½ cup dashi Japanese soup stock
- 2 tbsp sake substitute with dry sherry or Chinese rice wine
- 2 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sugar to taste
- 1 tsp shio
Instructions
-
Cut the onion into thin slices. If you are not using the resliced beef, semi freeze the thick cut steak and slice as thin as you can.
-
Prepare the spring onions, slice and set aside.
-
Add the dashi, mirin, sake and soy sauce into a pan and bring to a simmer. Add the onions and simmer until the onions are soft, about 3- 4 minutes.
-
Place the beef over the simmering onions, cover with a lid and cook for about 3 minutes until the beef is cooked. If any scum forms at this stage, skim this off with a spoon.
-
Cook the rice or heat up the microwave rice and in a donburi or ramen bowl. A usual serving is about 1 1/2 times more than a regular serving size.
-
Spoon over the cooked beef and onions over the rice.
-
Garnish with spring onions, pickled gingers and a sprinkle of nori for decoration.
-
Serve immediately.
Notes
Save this recipe in Pinterest
