Description
Easy 15-min. Gyudon (Japanese Beef Rice Bowl)
Ingredients
Scale
- 1/2 lb thinly sliced rib eye beef (thawed)
- 1 medium-sized onion (julienned and layers separated)
- 3 cups cooked short grain rice (or jasmine rice)
- 1/2 cup water (room temperature)
- 1/2 teaspoon hondashi powder (instant dashi powder)
- 1/4 cup mirin
- 3 tbsp regular soy sauce (or light soy sauce)
- 3 tbsp cooking sake (or dry sherry/rice vinegar)
- 1 tbsp white granulated sugar (or cane sugar)
- 2 garlic cloves (minced)
- 1 teaspoon ginger (thinly sliced)
- 1 green onion (finely chopped)
- 1/2 tsp sesame seeds
- 2 tbsp pickled ginger
- 2 onsen tamagos (or poached eggs)
Instructions
- Add the broth ingredients as listed above into a large pan. Stir to dissolve the sugar and bring to a rolling simmer on medium heat.
- Then add sliced onions and cook until softened and slightly translucent, about 2-3 minutes.
- Mix in the sliced beef with the onions and cook it through, about 2-3 minutes.
- Remove the pan off heat. Serve the beef and onions over steamed rice with some of the broth. Garnish with green onions, sesame seeds, pickled ginger or an onsen tamago as desired.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 754 kcal
- Sugar: 7 g
- Sodium: 1600 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 109 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Gyudon, Japanese Beef Rice Bowl, Easy Recipe