Beef Bowl Gyudon Recipes

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GYUDON (JAPANESE BEEF & RICE BOWLS)



Gyudon (Japanese Beef & Rice Bowls) image

Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!

Provided by Sarah

Categories     Beef

Time 40m

Number Of Ingredients 11

Neutral oil ((such as vegetable or canola oil))
2 medium onions ((very thinly sliced))
1 pound very thinly sliced beef ((450g, fatty beef chuck or ribeye))
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi stock ((can also substitute beef or chicken stock))
4 eggs
4 cups cooked white rice ((short grain or medium grain preferred))
1 scallion ((chopped))
2 teaspoons toasted sesame seeds ((optional))

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
  • Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
  • Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
  • When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Nutrition Facts : Calories 598 kcal, Carbohydrate 57 g, Protein 36 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 233 mg, Sodium 888 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

BEEF BOWL (GYUDON)



Beef Bowl (Gyudon) image

Gyudon is one of the most popular rice bowl dishes in Japan. Shall we cook Gyudon tonight?

Provided by Kurumi

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 8

4 cups cooked rice
6 tablespoons mirin (Japanese sweet wine)
3 tablespoons soy sauce
2 tablespoons sake
1 onion, cut into wedges
10 ounces beef, thinly sliced
4 eggs
1 teaspoon pickled ginger (beni shoga), or to taste

Steps:

  • Divide rice evenly between 4 donburi bowls.
  • Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
  • Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 56.1 g, Cholesterol 223.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 786.2 mg, Sugar 9.4 g

GYUDON (JAPANESE BEEF RICE BOWL)



Gyudon (Japanese Beef Rice Bowl) image

Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!

Provided by Namiko Chen

Categories     Main Course

Time 20m

Number Of Ingredients 10

½ onion ((4 oz, 113 g))
1 green onions/scallions
½ lb thinly sliced beef (chuck or rib eye)
½ cup dashi (Japanese soup stock; click to learn more)
1 Tbsp sugar ((adjust according to your preference))
2 Tbsp sake ((substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water))
2 Tbsp mirin ((substitute with 2 Tbsp sake/water + 2 tsp sugar))
3 Tbsp soy sauce
2 servings cooked Japanese short-grain rice
pickled red ginger (beni shoga or kizami beni shoga) ((to garnish))

Steps:

  • Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
  • First, thinly slice the onion.
  • Next, cut the green onions diagonally into thin slices.
  • Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
  • In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
  • Next, add the onion slices and spread them throughout the pan, separating the onion layers.
  • Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
  • Cover the pan with a lid and start cooking over medium heat.
  • When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
  • Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
  • In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
  • Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!

Nutrition Facts : Calories 453 kcal, Carbohydrate 41 g, Protein 27 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1072 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

YOSHINOYA BEEF BOWL (GYUDON)



Yoshinoya Beef Bowl (Gyudon) image

With savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya Beef Bowl (Gyudon) is a keeper for a weeknight meal!

Provided by Namiko Chen

Categories     Main Course

Time 20m

Number Of Ingredients 11

½ onion ((3 oz, 85 g))
1 green onion/scallion
½ cup dashi (Japanese soup stock; click to learn more)
1 Tbsp sake
2 Tbsp mirin
1 Tbsp sugar
2 Tbsp soy sauce
¾ lb thinly sliced beef (chuck or rib eye)
2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
2 servings cooked Japanese short-grain rice
2 onsen tamago ((optional))

Steps:

  • Gather all the ingredients.
  • If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
  • Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
  • Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
  • Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
  • When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
  • Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
  • Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).

Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 766 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving

JAPANESE GYUDON (BEEF BOWL)



Japanese Gyudon (Beef Bowl) image

Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan. Top with benishoga (pickled red ginger) if desired.

Provided by lkkpd

Categories     World Cuisine Recipes     Asian     Japanese

Time 57m

Yield 8

Number Of Ingredients 8

4 cups Japanese sushi-style rice
1 ⅓ cups dashi soup
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons white sugar
1 teaspoon sake
1 onion, thinly sliced
1 pound thinly sliced beef sirloin, cut into 2-inch pieces

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
  • Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 87.5 g, Cholesterol 24.8 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 646.9 mg, Sugar 6.8 g

JAPANESE BEEF AND RICE BOWL (GYUDON)



Japanese Beef and Rice Bowl (Gyudon) image

This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.

Provided by Chicagopm

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces boneless beef sirloin
6 green onions
2 1/2 cups short-grain rice
cold water
3 cups water
1/2 teaspoon salt
1/4 cup mirin
1/4 cup soy sauce

Steps:

  • Cut beef into 1/8 inch thick slices.
  • Cut slices into strips about 1 inch wide and 2 or 3 inches long.
  • Cut green onions crosswise into 1 inch lengths.
  • Reserve.
  • Wash rice with cold water.
  • Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
  • About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
  • Add beef and boil until beef reaches desired doneness.
  • Add green onions and boil 30 seconds.
  • Remove from heat.
  • Divide rice among 4 individual serving bowls.
  • Place equal amounts of beef and onions over rice in each bowl.
  • Ladle equal amounts of cooking liquid into each bowl.
  • Serve immediately.
  • Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Nutrition Facts : Calories 584.2, Fat 4.2, SaturatedFat 1.5, Cholesterol 51, Sodium 1444.7, Carbohydrate 102.5, Fiber 4.2, Sugar 1.1, Protein 29.3

GYUDON (JAPANESE BEEF BOWL)



Gyudon (Japanese Beef Bowl) image

This is my kind of Gyudon, my family favorite. I have made it million times (literally). It is such a quick and simple recipe that can be fixed in no time. Even Dashi and Mirin are not required. The recipe is posted here for safe keeping. Hope you like it as much as I do.

Provided by Second2None

Categories     Lunch/Snacks

Time 25m

Yield 2 Bowl, 2 serving(s)

Number Of Ingredients 11

1/2 lb beef, thinly sliced
1 onion, chopped
1 egg, lightly beaten
1 tablespoon vegetable oil
2/3 cup water or 2/3 cup chicken stock
2 1/2 tablespoons Kikkoman soy sauce
1 1/2 tablespoons Chinese wine
1 1/2 tablespoons sugar
pepper, to taste
japanese grounded chili, to taste
2 cups cooked rice

Steps:

  • Combine water, soy sauce, Chinese cooking wine and sugar.
  • Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
  • Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
  • Add the marinade beef and stir-fry until it is cooked about 3 minutes.
  • Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
  • Add beaten egg in the wok and cover for 2 minutes.
  • Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.

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