Gyudon (Japanese beef bowl)
Quick, comforting Japanese beef bowl — thinly sliced beef simmered in soy‑mirin sauce, served over steaming short‑grain rice.
Gyudon is the ultimate speedy comfort: wafer‑thin beef simmered in a slightly sweet soy‑mirin broth, piled over steaming short‑grain rice. It’s a favourite for a reason — fast to make, endlessly satisfying and brilliant when you want dinner on the table without fuss.
This recipe serves four and includes an optional soft egg for that authentic, silky finish. Use thinly sliced beef (ask your butcher to slice it very thin) — it cooks in moments and stays tender.
Ingredients
- 300 g short-grain rice
- 360 ml water — for cooking rice; extra water may be needed if rinsing heavily
- 500 g thinly sliced beef — ribeye or chuck, very thinly sliced
- 1 brown onion — large
- 60 ml soy sauce
- 60 ml mirin
- 50 ml sake
- 300 ml dashi stock — made from dashi granules or homemade stock
- 15 g caster sugar
- 15 ml vegetable oil
- 10 g fresh ginger — peeled and finely grated
- 4 eggs — optional, soft‑boiled or poached to serve
- 2 spring onions — finely sliced, for garnish
- 30 g pickled ginger — beni shoga, optional, for garnish
Equipment
- small heavy‑based saucepan with lid
- large frying pan
- slotted spoon
- fine grater
Instructions
Rinse the short‑grain rice under cold running water, stirring with your hand until the water runs almost clear. Drain, then cover with 360 ml fresh water and leave to soak for 20 minutes.
Place the soaked rice with its 360 ml water in a small heavy‑based saucepan. Bring to the boil over a high hob, then reduce to the lowest heat, cover and simmer gently for 12 minutes. Remove from the heat and keep covered to rest for 10 minutes.
Meanwhile, peel and halve the brown onion, then slice very thinly. Finely grate the fresh ginger. In a measuring jug combine the soy sauce, mirin, sake, dashi stock and caster sugar — stir until the sugar dissolves.
Heat the vegetable oil in a large frying pan over a medium hob. Add the sliced onion and grated ginger and cook, stirring occasionally, until the onion is soft and just starting to colour, about 7 minutes.
Increase the heat to medium‑high, add the thinly sliced beef in a single layer (do this in two batches if the pan is crowded) and sear until the edges lose their raw colour — about 2–3 minutes. Break up any clumps with a wooden spoon.
Pour the soy‑mirin‑sake‑dashi mixture over the beef and onions, bring to a gentle simmer and cook for 3 minutes so the flavours marry and the sauce reduces slightly.
If using eggs: bring a small saucepan of water to a gentle simmer. Lower each egg gently into the water with a spoon and simmer for 6 minutes for a soft, runny yolk (adjust by ±30 seconds for firmer/looser). Remove with a slotted spoon and place briefly on kitchen paper to drain.
Divide the rested rice between four bowls. Spoon the beef and sauce over the rice. Top each bowl with a soft egg if using, scatter over sliced spring onions and a little pickled ginger to taste. Serve immediately.
Tips
- If you can, ask the butcher for beef sliced very thin for gyudon; if slicing at home, freeze the joint for 30 minutes first so it’s easier to cut thinly.
- Soak the rice for 20 minutes before cooking for an even texture; if short on time, reduce soak to 5 minutes and use 10–15 ml less water.
- Cook the beef in a single layer and don’t overcook — thin slices need only a couple of minutes to go from raw to tender.
- Make the sauce ahead and refrigerate for up to 2 days; reheat gently before adding the beef.
- Leftovers keep well in the fridge for 2 days. Reheat gently in a frying pan with a splash of water to loosen the sauce.
Substitutions
thinly sliced beef → thinly sliced pork shoulder, same quantity
Stays closedashi stock → chicken stock (300 ml), same quantity
Noticeably differentsoy sauce → tamari, same quantity (use if you need gluten‑free)
Stays close
Nutrition
Per serving · estimated
- 676
- Calories
- 38 g
- Protein
- 69 g
- Carbs
- 28 g
- Fat
- 2 g
- Fibre
- 8 g
- Sugar
- 1000 mg
- Sodium
FAQ
Can I use frozen pre‑sliced beef?
Yes — if frozen slices stick together, let them sit at room temperature for a few minutes or separate under cold running water before cooking to ensure even searing.
How do I stop the beef from becoming chewy?
Do not overcook thin slices; cook in batches over medium‑high heat and remove as soon as the edges lose their raw colour. High heat and short cooking time keep it tender.
Can I make this gluten‑free?
Use tamari instead of regular soy sauce and check that your dashi granules (if using) are gluten‑free.
How should I reheat leftovers?
Gently reheat the beef and sauce in a frying pan over low heat with a splash of water; heat the rice covered in the microwave or on the hob with a lid.
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