Description
A delicious and simple recipe for Gyudon, Japanese Beef Bowls. Tender thinly sliced beef simmered in a savory broth, served over steamed rice, and topped with soft-boiled eggs and garnishes. Perfect for a quick and satisfying meal.
Ingredients
Scale
For the Beef and Broth:
- 1 pound thinly sliced beef (such as ribeye or sirloin)
- 1 large onion, thinly sliced
- 1 cup dashi broth (or low-sodium beef broth)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon grated ginger
For Serving:
- 2 cups cooked Japanese short-grain rice
- 2 soft-boiled or poached eggs (optional)
- Sliced green onions and pickled red ginger for garnish
Instructions
- Prepare the Broth: In a saucepan, combine dashi broth, soy sauce, mirin, sake, sugar, and ginger. Simmer and add onions.
- Cook the Beef: Add beef, cook until just done. Simmer briefly for flavor.
- Serve: Spoon rice into bowls, top with beef, onions, and broth. Add eggs and garnishes. Serve hot.
Notes
- Opt for pre-sliced ‘shabu shabu’ beef for best results.
- If dashi is unavailable, use beef broth with a touch of fish sauce for umami.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
