Gyudon is a popular Japanese rice bowl dish. It consists of steamed rice topped with beef and onion simmered in seasoned Japanese stock (dashi). It’s usually served with a soft-poached egg. Nowadays, many chain stores specialize in gyudon, such as Sukiya and Yoshinoya. Gyudon is quick, easy, healthy and delicious. With this recipe, you can also make gyudon that tastes just like those found in Japanese restaurants.
Ingredients (serves 1):
- 1 serving steamed rice
- 100g thinly sliced beef (I used ribeye)
- 70g onions
- 70-80ml dashi
- 1tbs soy sauce
- 1/2tbs sake/cooking wine
- 1/2 tsb sugar
- chopped scallions, sesame seeds to garnish
The most common dashi used in Japanese cooking is probably awase dashi made of kelp and bonito flakes. I used kombu dashi instead. You can make the dashi either by soaking dried kombu in room temperature water overnight or by boiling (remove kombu just before dashi starts to boil).
- Combine 70-80 ml dashi with soy sauce, sugar and sake/ cooking wine.
- Heat oil in a pan, add sliced onions, saute until onion slices become soft and slightly browned.
- Add flavored dashi and beef.
- Simmer 3-4 min until sauce is reduced.
- Crack an egg in the middle of the pot and cook over medium-low heat until egg white is set. Transfer everything to a bowl of rice.
Sprinkle with chopped scallions and white sesame seeds.
Juicy, flavorful, filling and high in protein.
This gyudon tastes just as good as those found in Japanese restaurants.
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