Gyudon Recipe - Japanese Beef and Onion Rice Bowl
Ingredients
250 g thinly sliced beef
choose beef with a little fat, such as beef chuck or scotch fillet, for a softer texture and richer flavour
1 brown onion (about 150 g)
1 small knob ginger (about 10 g)
cooked Japanese rice (enough for 2-3 bowls)
1 cup water (200 ml)
2 tbsp honey
4 tbsp soy sauce (60 ml)
1/4 cup cooking sake (50 ml)
1/4 cup mirin (50 ml)
Instructions
- 1
Slice the beef thinly, or cut pre-sliced beef into smaller pieces if needed.
Cut the onion into thin wedges, then peel the ginger and cut it into thin matchsticks.
If you cannot find thinly sliced beef, you can partially freeze a piece of beef and slice it at home. It is easier than it sounds, and I explain the method here: Gyudon Sounds Simple, Until You Need Thinly Sliced Beef.
- 2
Before turning on the heat, add the water, honey, soy sauce, sake and mirin to a medium saucepan or deep frying pan. Add the ginger and onion, then place the pan over medium heat. When the sauce comes to a gentle simmer, add the beef. Separate the slices with chopsticks as you add them.
- 3
As the beef cooks, skim off any foam that rises to the surface. Lower the heat to a gentle simmer, just strong enough to keep the sauce bubbling softly, and cook for about 15 minutes. By then, the sauce should be slightly reduced and rich enough for a rice bowl, and the onion should be coloured and soft enough to break easily with chopsticks.
Spoon the beef and onion generously over hot Japanese rice, then drizzle over some of the sauce if you like. It is also nice with beni shoga (red pickled ginger) or a little ichimi togarashi, a Japanese chilli powder.
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Useful for this recipe
Mirin/Sake/Japanese rice/Soy sauce/Knife I use for slicing beef
Tomoka's Note
Gyudon is one of those dishes that feels wonderfully simple once you have the basic Japanese seasonings: mirin, soy sauce and sake. The tricky part in Australia is that thinly sliced beef is not always easy to find. The half-frozen slicing method may sound a little difficult at first, but it is much easier than it sounds, and I really recommend trying it. If I have leftover gyudon sauce, I often use it for a simple niku udon the next day. Add a little dashi stock, then adjust with soy sauce if needed. Beni shoga and ichimi togarashi are optional, but they add a lovely accent to gyudon. If you visit a Japanese grocery store, this is the kind of beni shoga to look for. If you cannot find ichimi togarashi, a little cayenne pepper can work as a simple substitute.
Where to Buy | Shop List
Looking for shops that carry Japanese ingredients in Australia?
Serve It With
FAQ
What kind of beef should I use for gyudon?
Thinly sliced beef with a little fat works best. Beef chuck or scotch fillet can be delicious if sliced thinly, because the fat helps the beef stay soft and gives the sauce a richer flavour.
Can I make gyudon less sweet?
Yes. This recipe has a classic sweet soy balance, but you can start with 2 tablespoons of honey or sugar instead of 3 if you prefer it less sweet. Taste near the end and adjust with a little extra soy sauce if needed.
Can I make gyudon ahead of time?
Yes. Gyudon keeps well in the fridge for about 2 days, or in the freezer for about 1 month, so it is a good dish to make in a larger batch. Reheat it gently in a small pan or microwave, and add a small splash of water if the sauce has become too strong or reduced.
Where can I buy beni shoga or ichimi togarashi?
Beni shoga and ichimi togarashi are easiest to find at Japanese grocery stores or some Asian grocery stores. Ichimi togarashi is a Japanese chilli powder, similar to cayenne pepper. If you are looking for shops in Australia, this list may help: Where to Buy Japanese Ingredients in Australia.