Japanese Simmered Beef & Onion Rice Bowl a.k.a. Gyudon Recipe
Hey food lovers! Welcome back to the channel (and blog!). Today, I’m thrilled to share one of Japan’s most beloved comfort foods: Gyudon (牛丼), or Japanese Beef Bowl. It’s a delicious dish of thinly sliced beef and tender onions simmered in a savory-sweet dashi-infused sauce, all served over a steaming bowl of rice.
Many people think Gyudon is complicated, but my recipe makes it super easy to achieve that authentic, restaurant-quality taste right in your own kitchen. This blog post will give you all the ingredients and steps to follow along with my video. Let’s get cooking!
Ingredients (Serves 1)
I’ve provided measurements in metric, and also in US customary units (ounces and US cups/spoons) for your convenience!
For the Rice:
Uncooked Japanese short-grain rice: 75g (approx. 2.65 oz, or about 1/3 to scant 1/2 US cup measure depending on rice type)
Water (for cooking rice): 100ml (approx. 7 tbsp or a scant 1/2 US cup)
Sake (optional, for rice): 1/2 tbsp
For the Gyudon Topping:
Thinly sliced beef (e.g., chuck, ribeye, or sukiyaki-cut): 75g (approx. 2.65 oz)
Onion: 50g (approx. 1.75 oz, about 1/4 of a large onion)
Seasonings & Sauce:
Sugar: 2 tsp
Water (for caramel): 1 tsp
Mirin: 1 tbsp + 1 tsp (total 4 tsp)
White Wine: 1 tbsp + 1 tsp (total 4 tsp)
Water (for sauce): 75ml (approx. 1/3 US cup, or 5 tbsp)
Soy Sauce: 1 tbsp + 1 tsp (total 4 tsp)
Grated Fresh Ginger: 1/3 tsp
Grated Fresh Garlic: 1/3 tsp
Consommé powder (or crumbled beef bouillon cube): a pinch
Dashi powder (Japanese soup stock powder, like Hon-dashi): a pinch
Salt: a pinch
Instructions (Easy Steps to Delicious Gyudon!)
Let’s break this down into simple steps. For visual guidance, make sure to watch the video!
Prep Your Ingredients & Cook Rice:
Thinly slice the beef into bite-sized pieces if it’s not already.
Cut the onion into wedges (kushigiri-style).
Cook the rice: Wash your rice, then cook it in a rice cooker or pot with the 100ml (scant 1/2 cup) of water and 1/2 tbsp of sake (if using) for extra flavor.
Make the Caramel Base:
In a pan or pot, add the 1 tsp of water and 2 tsp of sugar. Mix well.
Heat over medium heat until it lightly boils and starts to turn a light caramel color, giving off a lovely sweet aroma. Once you see a nice color, immediately turn off the heat.
Deglaze & Build Flavor:
With the heat still off, carefully add the mirin and white wine to the caramel.
Turn the heat back on to medium and let it boil for about 2 minutes to cook off the alcohol.
Create the Simmering Sauce:
Turn off the heat again. Add all the remaining seasonings: 75ml (1/3 cup) water, soy sauce, grated ginger, grated garlic, consommé powder, dashi powder, and salt. Mix everything thoroughly.
Cook the Onions:
Add the wedged onions to the sauce. Turn the heat on to medium and simmer until the onions start to soften (a few minutes).
Add & Simmer the Beef:
Add the thinly sliced beef to the pot, spreading it out.
Reduce the heat to low and simmer gently until the beef is cooked through. Avoid overcooking, as the beef can become tough.
Rest for Flavor (Highly Recommended!):
Once the beef is cooked, turn off the heat. If possible, let the Gyudon sit covered for 30 minutes to 1 hour. This allows the flavors to meld beautifully and the meat to become even more tender and flavorful.
Serve & Enjoy!
Fluff your cooked rice and portion it into a bowl (a “donburi” bowl if you have one!).
Generously ladle the beef and onion mixture, along with some of that delicious sauce, over the rice.
Optional garnishes: a raw egg yolk (common in Japan!), pickled red ginger (beni shoga), or shichimi togarashi (Japanese seven-spice blend).
And there you have it – your own homemade, authentic Gyudon! It’s a simple yet incredibly satisfying meal. I hope you enjoy this recipe. Don’t forget to check out the full video tutorial for a step-by-step visual guide!
If you try this recipe, let me know how it turned out in the comments below or on the YouTube video. Happy cooking!