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Gyudon (Japanese Beef Bowl) - Gyudon is an easy & delicious Japanese simmered beef with onion, soy sauce. Serve with rice, and you have a great meal for the whole family, and it takes just 15 minutes to make!
Gyudon Beef Bowl – Ubiquitous In Japan
When I was a poor college student, one of my favorite places to eat is Yoshinoya, the Japanese fast-food chain specializing in rice bowls, or donburi.
If you have tried Yoshinoya, you will know that gyudon, or simmered beef with onion served on top of a bowl of warm steamed rice is their signature dish.
As a starving student, gyudon was my perfect meal and I enjoyed eating it.
The gyudon beef bowl has pretty much launched the Yoshinoya restaurant empire, now with over 1,400 locations in Japan and the world!
Gyudon Is Popular For A Reason – Easy To Make
Gyudon (牛丼) is a popular dish in Japan.
Packed in bento boxes, disposable styrofoam bowl or plastic boxes, gyudon can be can be found pretty much anywhere in Japan: train stations, food section at supermarkets, or local convenient stores such as 7-Eleven.
It’s also a homey dish that many Japanese home cooks prepare at home.
The reason is simple: gyudon is delicious and makes a filling meal.
The cooking method of gyudon is very similar to sukiyaki donburi.
With gyudon, it’s actually easier, with easy-to-find everyday ingredients, but the taste is equally tantalizing. For an extra burst of umami, consider adding a shoyu egg to this dish.
Four Key Ingredients For Japanese Cooking
When I first started learning about Japanese cooking, my Japanese friend told me that there are four key ingredients in Japanese cuisine: soy sauce, mirin, sake, and dashi (bonito and kelp stock).
She also told me to get a good dashi-based soy sauce or soup base.
She said that once I have mastered the harmony of these four key ingredients, I would have mastered basic Japanese recipes.
She is absolutely right.
Nowsdays, I never run out of my Mizkan Honteri Mirin and Mizkan (Bonito Flavored) Soup Base.
Hearty Japanese Beef Bowls
I find gyudon especially hearty and satisfying during the cold fall/winter months.
Make a big batch of steamed rice and the simmered beef.
When you are ready for dinner, scoop a generous portion of the beef on top of the rice and let the simmered sauce absorbed into the rice.
Everyone has a Japanese beef bowl in their hands as they eagerly shovel the beef, onion and rice into their mouth.
For the adventurous eater, crack a raw egg on top of the gyudon.
If you have leftover, pack your gyudon into a bento for your loved ones the next morning.
Gyudon makes a happy meal in my family.
Try my gyudon recipe and I hope your family will enjoy it, too.
How To Make Gyudon
Bring a pot of water to a boil, then turn off the heat. Drop in the beef, give it a quick swirl, and scoop it out right away with a strainer. Set it aside—you don’t want to overcook it. You can toss out the water after that.
In a small bowl, mix all the sauce ingredients together and stir until everything’s well combined.
Heat up a skillet over medium-high heat and add a bit of oil. Toss in the onions and grated ginger, and sauté until the onions soften up. Then add the beef and the sauce, and stir everything together so it’s nicely coated. Give it a few more stirs, then turn off the heat.
Scoop some steamed rice into bowls, then top it with the simmered beef. Sprinkle on some chopped scallions and a bit of beni shoga, and serve it up right away!
Frequently Asked Questions
This recipe is 374 calories per serving.
What To Serve With Gyudon
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Gyudon (Japanese Beef Bowl)
Ingredients
- Water , for boiling
- 1/2 lb (250g) thinly sliced beef , for sukiyaki, cut into pieces
- 1/2 tablespoon oil
- 1/2 onion, sliced
- 1 teaspoon grated ginger
- 1 teaspoon chopped scallion
- Beni shoga
Sauce:
- 1 tablespoon Mizkan, Bonito Flavored Soup Base
- 1 teaspoon soy sauce
- 1 1/2 tablespoons Mizkan Honteri Mirin
- 1 1/2 tablespoons sake
- 1 teaspoon sugar
Instructions
- Bring a pot of water to a boil. Turn off the heat, add the beef to the water, and immediately scoop it out with a strainer. Set aside. Do not overcook the beef. Discard the water.
- Mix all the sauce ingredients in a small bowl and stir to combine thoroughly.
- Heat a skillet over medium-high heat and add the oil. Add the onions and grated ginger, and sauté until the onion becomes soft. Add the beef and the sauce to the skillet, stirring to combine well. Stir the beef and onion a few times, then turn off the heat.
- Fill the rice bowls with steamed rice and top with the simmered beef. Garnish with chopped scallions and beni shoga. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
is there any other way of making the sauce using halal ingredients?