Gyudon (牛丼), Japanese Beef Rice Bowl
Submitted by admin on May 20, 2010 – 4:51 pm16 Comments
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When I crave for some Japanese food at home, cooking one bowl rice dish is the most ideal to fulfill my desire. The other day, I made Japanese beef bowl which is known as Gyudon. Gyudon is very common at Japanese fast food places but I hardly would order this for lunch, because there are too many other things that I can choose from. Meanwhile, I was tempted to make this at home, as I had a nice piece of entrecote in the fridge so my Gyudon is for sure to contain the best quality ingredient.
Serves 2
Ingredients:
- 250g piece of entrecote steak, thinly sliced (ideal to choose a piece with more marble fat)
- 150g onion
- 5g ginger
- 2 tbsp light soy Sauce
- 1 tbsp sugar
- 3 tbsp mirin
- 50ml dashi stock (made with kombu seaweed & bonito flakes)
- 30ml white wine (or 1 tbsp sake)
Serving suggestions:
- Beni Shoga – Japanese Red Pickled Ginger
- Shichimi – Seven Flavor Chili Pepper
- Spring Onion, chopped into small pieces
Directions:
- In advance, prepare the dashi stock (See below)
- Cut the entrecote steak to thin slices.
- Cut the onions into long and thin strips
- Grate the ginger.
- In a skillet, add in the wine (or sake), soy sauce, mirin and sugar to it and heat to medium high heat, stir to mix and until the sugar is completely melted.
- Turn to low heat, add in the thinly sliced beef, and briefly cook the beef and take out immediately. Keep the beef aside and leave the sauce in the skillet. (The beef should not be completely cooked at this point.)
- Add in the dashi stock, ginger and onion into the sauce, bring to boil and turn to medium heat and let the onion to simmer for 5 mins uncover so the sauce can become thickened a bit.
- Finally put the beef back into the skillet and cook until the beef is just cooked for about 30 secs. It’s critical not to overcook the beef so the meat becomes tender.
- Serve immediately on top of hot steamed Japanese rice. Put a little red pickled ginger if you can get hold. Sprinkle some Shichimi if you like.
Other options:
- You can add a poached egg with runny yolk on top of the gyudon and sprinkle some spring onion on top if desire.
Enjoy!
Notes:
- I find it’s very important to let the sauce evaporate a bit so it does not get to runny.
- The whole cooking process does not need oil, therefore it’s very important not to overcook the beef otherwise it will become tough.
How to make dashi stock:
Ingredients:
- 1 piece kombu seaweed
- 30 g bonito flakes
- 1000ml of boiling water
- Whip the kombu seaweed with a damp cloth and then place in a saucepan with 1 litre of boiling water. Leave it for 10 mins. Bring to boil and then discard the kombu seaweed.
- Add in the bonito flakes and bring the liquid to boil for 5 mins. Strain the bonito flakes and you get the dashi stock.
- Use the dashi stock as required, the remaining can be kept in freezer for later use.
Mmm….I love that. Looks very delicious. I will need more rice and would be lovely to have some seaweed salad also. Thanks for sharing.
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Very healthy and delicious! Now, I’m hungry again…
Cheers,
Rosa
Very yummy and nutritious!
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The beef sounds so flavorful and super delicious!
.-= 5 Star Foodie´s last blog ..Cupcakes, Cake Pops, Avocado Feta Tartelettes and Other Small Bites =-.
Yummie, this beef dish looks delicious, so tasty, can have lots of rice with it
I love such a one-dish too. Perfect! Do you think an egg works – like how they make chicken katsudon?
Great dish! I love how the beef looks fanne dout on the plate before cooking … so pretty! And the flavors here sound wonderful.
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looks yum and easy to prepare! A must try! Thanks for the inspiration!
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Simple and delicious! My fav don!
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What a grand dish, dear Janet!! Looks very appetizing too!
Another must try recipe of yours truly!!!
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Great idea to make your own! It looks so pretty with the red pickled ginger on top.
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This has made me very, very, very hungry!
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Hi Janet,
Regina here, for ExpatWomen.com.
I would like to personally invite you to list your blog on our Expat Women Blog Directory (www.expatwomen.com/expatblog/) so that other women can read about and learn from your expat experiences.
Many thanks in advance for your contribution and keep up your great blog!
Regina
This is one of my fave Japanese one-dish rice meals to have at home. Yours look totally delectable
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This is my kind of dish though I do not necessarily need a poached egg. Look yummy.
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Ah gyuudon, that mainstay of Japanese builders (or is that just me – every time I ate it, I was suurounded by dudes in happi ;P) but I love it.