Japanese · Mains
Gyudon (Japanese Simmered Beef and Rice Bowls)
Gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is a quick, easy meal that's equally at home at the food court or on your kitchen table.
Ingredients
Serves 2- 1 smallonion, slivered (about 4 ounces; 120 g)
- ½ cuphomemade dashi, or the equivalent in Hondashi (see note)
- ¼ cupdry sake
- 2tablespoons soy sauce
- 1tablespoon sugar, plus more to taste
- ½pound thinly shaved beef ribeye or chuck steak (see note)
- 1teaspoon grated fresh ginger
- Salt
- 2 cupscooked white rice
- 2 largepoached eggs (optional)
- Sliced scallions
- Beni-shoga (see note)
- Togarashi (see note)
Method
- 01
Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- 02
Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
- 03
Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.