Gyudon Beef Bowl Recipes

GYUDON (JAPANESE BEEF & RICE BOWLS)

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.

GYUDON (JAPANESE BEEF RICE BOWL)

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!

GYUDON JAPANESE BEEF BOWL

Steps:

• Halve the onion and discard the central-most part. Cut halves into thin slices.
• Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
• Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

GYUDON (BEEF BOWL)

Steps:

• Combine water, mirin, soy sauce, sake, sugar and hon dashi powder.
• Bring to a boil over medium heat.
• Add beef (or already browned ground beef) and onions and stir.
• Cook until beef is cooked through (unless using already browned ground beef), about 5 minutes.
• Adjust seasoning with soy sauce and sugar to taste.
• Divide rice into 4 deep rice bowls.
• Put simmered beef on top of the rice.

JAPANESE GYUDON (BEEF BOWL)

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.

YOSHINOYA BEEF BOWL (GYUDON)

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).