Japanese Beef Bowl (Gyudon)

Why You’ll Love This Recipe

Gyudon is a crowd-pleaser thanks to its tender beef, sweet and savory sauce, and the rich, creamy poached egg on top. It’s an easy, budget-friendly recipe that comes together in under 20 minutes, making it ideal for busy days. Whether you’re a fan of Japanese cuisine or just love a hearty bowl of rice and beef, this dish is sure to satisfy.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 400 g beef (half frozen steak cut)

• 1 medium onion

• 1 tablespoon oil (vegetable or neutral flavor oil)

• 1 teaspoon ginger (finely grated or paste)

Sauce

• 3 tablespoon soy sauce (all-purpose or light soy sauce)

• 2 tablespoon mirin (rice wine or dry sherry)

• 1 tablespoon sake (or rice wine)

• 2 tablespoon sugar (brown or white)

Directions

1. Freeze the beef for 1.5 to 2 hours to make it easier to slice. Cut the beef into thin slices. Slice the onion and spring onions as well.

2. Mix all the sauce ingredients in a small bowl.

3. Heat a tablespoon of oil in a pan over medium heat. Add the onions and sauté until soft and translucent.

4. Add the beef slices and ginger paste, cooking until the beef is no longer pink.

5. Pour in the sauce mixture and stir well to combine. Cook for 2-3 minutes until the sauce thickens.

6. Turn off the heat and sprinkle chopped spring onions on top.

7. Serve over steamed rice and top with a poached egg and ginger pickles.

Servings and Timing

• Servings: 2

• Prep Time: 10 minutes

• Cook Time: 10 minutes

Variations

• Substitute beef with chicken for a variation (Oyakodon).

• Use Japanese short-grain rice or Thai jasmine rice for a more authentic experience.

• Top with kimchi if you can't find ginger pickles.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the microwave or on the stove with a splash of water to keep the rice moist.

FAQs

What kind of beef is best for Gyudon?

Rib eye, chuck, or sirloin are great choices. The key is to slice the beef very thinly.

Can I make this recipe without sake or mirin?

Yes, you can substitute with dry sherry or rice vinegar combined with sugar for a similar effect.

Can I use frozen beef for Gyudon?

Yes, freezing the beef helps to slice it thinly, making it ideal for this recipe.

Is Gyudon gluten-free?

The recipe is not gluten-free due to the soy sauce. You can use a gluten-free soy sauce for a gluten-free version.

Can I make Gyudon ahead of time?

Yes, you can cook the beef and sauce ahead of time, then store it in the fridge for up to 2 days.

How do I make a poached egg?

To poach an egg, bring a pot of water to a simmer, then create a whirlpool with a spoon and gently drop in the egg. Cook for 2-3 minutes.

Can I use regular onions instead of sweet onions?

Yes, you can use any type of onion, but sweet onions add a nice balance to the dish.

Can I add vegetables to this dish?

Absolutely! You can add vegetables like mushrooms or bell peppers for extra flavor and nutrition.

How spicy is Gyudon?

This dish is not spicy, but you can add chili flakes or a spicy sauce if you like heat.

Is Gyudon served with any sides?

Typically, it’s served with pickled ginger or kimchi, but you can add other sides like miso soup or steamed vegetables.

Conclusion

Gyudon is a fantastic Japanese dish that combines tender beef, sweet and savory sauce, and a perfectly poached egg. It’s simple to make, satisfying, and perfect for a quick, flavorful meal. Whether you're new to Japanese cuisine or a seasoned fan, this dish will surely become a favorite in your recipe rotation. Enjoy!

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Japanese Beef Bowl (Gyudon)

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This Japanese Beef Bowl (Gyudon) recipe offers tender beef, a sweet and savory sauce, and a perfectly poached egg, all served over steamed rice. Ideal for busy nights, this dish comes together in under 20 minutes. Enjoy a flavorful and filling meal that's both easy to make and budget-friendly.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 Serves
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

400 g beef (half frozen steak cut)

1 medium onion

1 tbsp oil (vegetable or neutral flavor oil)

1 tsp ginger (finely grated or paste)

Sauce

3 tbsp soy sauce (all-purpose or light soy sauce)

2 tbsp mirin (rice wine or dry sherry)

1 tbsp sake (or rice wine)

2 tbsp sugar (brown or white)

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Instructions

• Freeze the beef for 1.5 to 2 hours to make it easier to slice. Cut the beef into thin slices. Slice the onion and spring onions as well.

• Mix all the sauce ingredients in a small bowl.

• Heat a tablespoon of oil in a pan over medium heat. Add the onions and sauté until soft and translucent.

• Add the beef slices and ginger paste, cooking until the beef is no longer pink.

• Pour in the sauce mixture and stir well to combine. Cook for 2-3 minutes until the sauce thickens.

• Turn off the heat and sprinkle chopped spring onions on top.

• Serve over steamed rice and top with a poached egg and ginger pickles.

Notes

• For variation, you can substitute beef with chicken (Oyakodon).

• Use Japanese short-grain rice or Thai jasmine rice for an authentic experience.

• Add kimchi as a topping if you can’t find ginger pickles.

• Store leftovers in an airtight container for up to 2 days and reheat in the microwave or on the stove with a splash of water.