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Japanese Beef Bowl Gyudon Recipe

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★★★★★

4.4 from 68 reviews

This Japanese Beef Bowl Gyudon is a classic, comforting dish featuring thinly sliced beef simmered with onions in a savory-sweet sauce made from soy sauce, mirin, sake, and sugar. Topped with a poached egg and Japanese red ginger pickle, this dish delivers a perfect balance of flavors and textures, served over steamed rice for a fulfilling meal.

Ingredients

Scale

Main Ingredients

  • 400 g Beef (half frozen steak cut)
  • 1 medium Onion
  • 1 tbsp Vegetable or neutral flavor oil
  • 1 tsp Ginger (finely grated or paste)
  • 3 tbsp Soy sauce (all purpose or light soy sauce)
  • 2 tbsp Mirin (rice wine or dry sherry)
  • 1 tbsp Sake (Sake or rice wine)
  • 2 tbsp Brown sugar (or white sugar)
  • Spring Onions (thinly sliced)
  • 2 Eggs (for poaching)
  • Japanese red ginger pickle (or kimchi)

Instructions

  1. Prepare beef and vegetables: Freeze the beef in the fridge for 1.5 to 2 hours until half frozen to facilitate thin slicing. Slice the beef into paper-thin slices. Cut the onion and spring onions into thin slices.
  2. Make the sauce: In a small mixing bowl, combine soy sauce, mirin, sake, and brown sugar. Stir until sugar dissolves evenly.
  3. Cook the onions: Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced onions and stir-fry until they become soft and tender, about 3 to 5 minutes.
  4. Cook the beef and ginger: Add the thinly sliced beef and grated ginger to the pan with the onions. Cook until the beef loses its pink color, stirring frequently to prevent sticking and ensure even cooking.
  5. Add the sauce: Pour the prepared sauce into the pan. Stir well to coat the beef and onions evenly with the sauce.
  6. Simmer sauce: Cook for an additional 2-3 minutes on medium heat, allowing the sauce to thicken and caramelize slightly. Then turn off the heat and sprinkle the chopped spring onions on top.
  7. Serve: Serve the beef mixture over a bowl of steamed white rice. Top with a poached egg, extra spring onions, and a side of Japanese red ginger pickle for garnish and added flavor.

Notes

  • Freezing the beef slightly before slicing helps achieve thin, tender slices.
  • You can substitute Japanese red ginger pickle with kimchi for a similar tangy flavor.
  • Use low-sodium soy sauce to reduce sodium content if preferred.
  • Poaching eggs separately allows better control over texture and doneness.
  • Mirin can be replaced with dry sherry if unavailable.

Keywords: Japanese beef bowl, Gyudon, beef rice bowl, quick Japanese dinner, traditional Japanese recipe, thinly sliced beef, mirin soy sauce recipe

Find it online: https://dailysimplerecipe.com/japanese-beef-bowl-gyudon-recipe/