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Gyudon (Japanese Beef Bowl)

Gyudon delivers deep, savory comfort with thinly sliced beef, sweet onions, and a soy-mirin broth over steaming rice in under 30 minutes. Perfect for busy weeknights when you want something that tastes like it took hours but didn't.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Japanese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Onions
  • 1 pound beef ribeye or chuck sliced 1/8 inch thick against the grain
  • 1 large yellow onion halved and sliced into 1/4 inch crescents
  • 1 tablespoon neutral oil vegetable or grapeseed
For the Braising Liquid
  • 1 cup water
  • 1/4 cup soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons sake or dry white wine
  • 1 tablespoon sugar
  • 1 teaspoon dashi granules
For Serving
  • 4 cups cooked short grain rice hot
  • 4 eggs optional (raw, poached, or soft boiled)
  • Pickled ginger beni shoga, for garnish
  • Green onions thinly sliced, for garnish

Equipment

  • Large skillet or shallow pan, 12 inches
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl for mixing braising liquid
  • Rice cooker or pot for rice
  • Tongs or wooden spoon
  • Serving bowls

Method
 

  1. Place the beef in the freezer for 20 minutes before slicing. The cold firms up the meat just enough to allow clean, thin cuts.
  2. Identify the direction of the muscle fibers running through the beef, then cut perpendicular to them in slices about 1/8 inch thick using long, smooth strokes.
  3. Cut the onion in half through the root, peel it, and slice each half into 1/4 inch crescents following the natural lines from root to tip.
  4. Combine the water, soy sauce, mirin, sake, sugar, and dashi granules in a small bowl. Whisk until the sugar and dashi dissolve completely.
  5. Heat the oil in a large skillet over medium heat until shimmering, then add the sliced onions. Stir occasionally and cook for about 5 minutes until they soften and turn translucent.
  6. Pour the prepared braising liquid into the pan with the onions. Stir once to combine, then increase heat to medium high and bring the liquid to a boil.
  7. Reduce the heat to medium low and let the onions simmer in the braising liquid for 8 minutes without stirring constantly.
  8. Spread the sliced beef in a single layer over the simmering onions, pushing the pieces into the liquid. Do not stir or flip the beef yet.
  9. After 1 minute, use tongs to gently turn each piece of beef so the raw side faces down. Work quickly but carefully.
  10. Let the beef cook undisturbed for 1 more minute, then immediately remove the pan from heat.
  11. Divide the hot rice among four serving bowls, pressing it gently into the bottom. Spoon the beef and onions over the rice, then ladle the braising liquid generously over everything.
  12. Top each bowl with your choice of egg (raw, poached, or soft boiled), pickled ginger, and sliced green onions. Serve immediately while everything is steaming hot.

Notes

If using a raw egg, make a small well in the center of the beef before placing the egg. The surrounding heat gently warms the yolk while keeping it runny. For tough beef issues, lower the heat - the liquid should barely simmer, not boil. Store beef mixture and rice separately for up to 3 days refrigerated.