Gyudon recipe is surprisingly easy yet creates tasty and satisfying meal. Thin, tender slices of beef and onions with flavorful sauce sitting on steamed rice all in a bowl. A beef recipe worthy in your collection.
This Japanese staple gained popularity in the Philippines through a restaurant serving, well, Japanese cuisine. It’s not there where I had my first encounter with gyudon though. It was a restaurant here in Paris that I tried it and wow! Did it exceeded my expectations.
Motivated by our love of Japanese cuisine, making this donburi or rice bowl dish is easy. It’s effortless to put together and doesn’t take much time to make. Gyudon recipe is a great weeknight meal or if you’re in the mood for some beef bowl.
What is Gyudon?
It’s a Japanese beef bowl that’s been around for more that a century. Considered as a comfort food in Japan, you’ll agree once you tried it. It’s essentially made of thinly sliced beef, onions, sweet-savory sauce on top of warm steamed rice. Usually served in a bowl and sometimes topped with poached egg.
Yoshinoya-style beef bowl
Yoshinoya is a fast food chain in Japan specializing in beef bowls. They have a different approach on how to make gyudon. It was the founder of this restaurant that gave the dish it’s name and making it known worldwide.
Tips for an amiable experience
- Cook the rice in the cooker the same time as the gyudon. The beef and onions need to sit in a bowl of warm rice for a great experience. You can microwave left-over rice too if you have any.
- Cook the onions until soft. This will give the onions time to produce flavor and sweetness that makes the dish extra tasty!
- Taste and adjust if needed.
- Make sure to slice the beef very thin for the flavors to seep in. You can also buy store-bought ready sliced beef.
The secret ingredient is always LOVE
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- 300 grams beef loin cut into thin slices
- 150 ml water
- 100 ml mirin or cooking sake
- 60 ml light soy sauce
- 2 tbsp brown sugar
- ¼ tsp dashi powder – store bought optional
- 1 medium white onion slice
- 1 tbsp grated ginger
- 4 cups steamed rice
- 4 medium eggs poached
- 2 tbsp spring onion garnish
- In a small bowl combine water, mirin ,light soy sauce, brown sugar and dashi. Stir well to incorporate. Set aside.100 ml mirin or cooking sake, 60 ml light soy sauce, 2 tbsp brown sugar, ¼ tsp dashi powder – store bought, 150 ml water
- Heat wok or pan over medium heat. When hot enough pour the sauce. Let simmer for 2 minutes.
- Add beef then stir and simmer for 2 minutes. Tip in onion, grated ginger then mix to incorporate. Cover wok with lid and simmer for 5 minutes until beef and onion are soft and tender.300 grams beef loin, 1 medium white onion, 1 tbsp grated ginger
- Remove from heat then top on steamed rice in a bowl and place poached egg on top. Garnish with spring onions. Serve and enjoy. Bon appetit!4 cups steamed rice, 4 medium eggs poached, 2 tbsp spring onion