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With thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is synonymous with consolation. This easy and scrumptious dish, served over scorching steamed rice, has been a staple in Japanese delicacies for over 150 years! It’s an ideal fast meal for a busy weeknight!
Gyudon (牛丼) is a traditional consolation meals that has held its place in Japanese delicacies for over 150 years. Not solely is that this hearty rice bowl very simple to place collectively, however it’s additionally well-known for being a fast, nutritious meal that by no means fails to fulfill.
Whereas each family in Japan makes gyudon a little bit in another way, the core substances stay the identical: skinny slices of beef, onion, and a candy and savory sauce served over steamed rice. Right this moment, I’ll present you ways I make this weeknight favourite at house.
What’s Gyudon (Japanese Beef Bowl)?
Like different donburi, Gyudon, or Japanese Beef Bowl, is all the time served over a heat bowl of freshly steamed rice. “Gyu” (牛) interprets to “beef,” whereas “Don” (丼) refers to the kind of bowl it’s served in.
The gyudon that we all know and love at present originated from a beef scorching pot dish referred to as “gyunabe” (牛鍋) throughout Japan’s Meiji Period (1868-1912). Up till this level, Japanese individuals had been strictly prohibited from consuming beef for each spiritual and sensible causes. Consuming meat went towards Buddhist philosophies, and consuming cattle that had been helpful for work was largely discouraged.
As soon as Western tradition arrived in Japan within the late 19th century, gyunabe—beef and onion stewed with miso paste—grew to become extraordinarily in style. The chef of an izakaya referred to as Isekuma in my hometown of Yokohama was the primary to serve gyunabe in 1862! Individuals started pouring their leftover gyunabe broth over rice, and shortly eating places started to serve this as a less expensive different referred to as “gyumeshi” (牛飯).
Within the late 1800s, Eikichi Matsuda lastly coined the title “gyudon.” Matsuda was the proprietor of Japan’s most well-known Tokyo-based beef bowl chain, Yoshinoya. If you wish to make gyudon identical to they do at Yoshinoya, I’ve a recipe right here.
Elements for Japanese Beef Bowl
Gyudon in Japan is a fast, tasty meal that can be budget-friendly. It was hottest amongst enterprise individuals and younger, single males earlier than gaining reputation among the many basic Japanese public. The substances to make this one-pot dish at house are easy.
- Thinly sliced beef: I like to recommend chuck or rib eye for this recipe. The paper-thin slices are important for reaching genuine gyudon (too thick, and your beef will likely be chewy), and you’ll typically discover packages of thin-cut beef at Japanese or Asian supermarkets. Alternatively, you’ll be able to all the time slice your individual.
- Onion: Sliced onions add sweetness to the dish and completely pair with tender beef.
- Sauce: The sauce is a harmonious mix of candy and savory, made with dashi (Japanese soup inventory), sake, mirin, soy sauce, and sugar. It’s so easy but extremely efficient in creating strong taste!
- Garnish: inexperienced onions for the colour and shichimi togarashi for a spicy kick.
Methods to Make the Greatest Gyudon
- Lower the onion, inexperienced onions, and beef.
- With out turning on the range, place the sauce substances, sliced onions, and beef in a big frying pan. Then, activate the warmth and begin cooking.
- Serve the simmered beef and onion over steamed rice in massive bowls.
Cooking Ideas
- Thinly slice the onion so it turns into tender and sweeter rapidly. When cooked, the onion imparts a pure sweetness to the dish.
- Use good high quality beef. Effectively-marbled beef won’t develop into chewy after simmering within the sauce. I extremely advocate ribeye for gyudon. It’s additionally simple to thinly slice your individual meat. For well-marbled beef, it’s simpler to flash-freeze and minimize the semi-frozen meat.
- Make additional dashi (Japanese soup inventory) so you need to use it for gyudon and miso soup to go together with the meal. I like to recommend making dashi both from scratch or with a dashi packet.
- Cook dinner extra rice than typical. Rice bowl dishes (or “donburi”) usually serve extra rice per individual to go together with the meals on high. Subsequently, put together a little bit bit greater than typical. I all the time make 1½ rice cooker cups for 2 servings and three rice cooker cups for 4 servings.
- Don’t overcook the meat, particularly in case your meat just isn’t well-marbled. You don’t need chewy meat. As quickly as the meat is now not pink, cease cooking. If the meat is well-marbled, you’ll be able to let it simmer barely longer to permit the meat to soak up extra flavors from the sauce.
Common Gyudon Variations
1. Gyudon with eggs
In Japan, we sometimes serve gyudon with a special sort of eggs.
- Tsukimi Gyudon (お月見牛丼) – We place a uncooked egg yolk within the heart of the simmered beef.
- Gyudon with Onsen Tamago (温玉のせ牛丼)- We place a poached egg within the heart of the simmered beef.
- Tanindon (他人丼) or Gyutojidon (牛とじ丼) – Proper earlier than ending cooking, drizzle overwhelmed eggs over the simmered beef and prepare dinner lined till eggs are simply set (In Japan, eggs are served barely extra runny).
For the primary two variations of gyudon, while you’re able to eat, break the yolk and blend it with the meat and onions so as to add a layer of richness to the meal.
The final possibility provides a pleasant layer of fluffy egg to the meat combination. You may learn extra about it in my Tanindon publish.
2. Kansai Sukiyaki-Type Gyudon
Should you’re a long-time JOC fan, you’re acquainted with my gyudon recipe and the picture above, which I initially shared in 2011.
That is how my grandmother and mom made their gyudon. Since they’re from the Kansai space (my grandma was from Nara and moved to Osaka the place my mother was raised), they cooked gyudon like they made their Kansai-style sukiyaki. The signature of this fashion is to sprinkle sugar on the thinly sliced beef whereas it’s nonetheless uncooked and prepare dinner the meat first earlier than simmering it with different seasonings.
In contrast to the Kanto-style gyudon the place we simmer beef and onion in dashi (Japanese soup inventory), Kansai-style gyudon doesn’t all the time require dashi and is cooked with simply the seasonings; Subsequently, the flavour is extra intense.
Since my grandmother and mom’s gyudon recipe just isn’t the standard gyudon recipe that individuals typically search, I’ve determined to replace this publish with a extra commonplace gyudon recipe.
So, if you want to make my Gyudon recipe from 2011, or Kansai Sukiyaki-Type Gyudon, merely skip the dashi from the substances beneath, and listed below are the cooking steps:
- Stir-fry onions with a tablespoon of oil (not listed within the recipe) till tender.
- Add beef and sugar (utilizing the identical quantity as specified within the recipe) and rapidly stir to mix.
- Add sake, mirin, and soy sauce (once more, utilizing the identical quantity within the recipe) and prepare dinner till the meat is now not pink.
- Optionally, slowly drizzle a skinny stream of the overwhelmed eggs over the meat (Don’t combine the egg with the meat) and add the inexperienced onions on high. Cook dinner lined on medium-low warmth till the egg is nearly set or finished to your liking (however don’t overcook it).
- Serve over steamed rice, and luxuriate in!
What’s the Greatest Rice Cooker
To make the right rice for gyudon, I like to make use of my Zojirushi NP-NWC10XB Rice Cooker. It makes fluffy rice each time and is the greatest Japanese rice cooker I’ve ever used! You will get it on Amazon for $458.29, and it’s nicely price it when you prepare dinner numerous rice.
Common Donburi Recipes
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Gyudon (Japanese Beef Rice Bowl)
With thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is synonymous with consolation. This easy and scrumptious dish served over scorching steamed rice has been a staple in Japanese delicacies for over 150 years. It‘s an ideal fast meal for a busy weeknight!
Elements
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Directions
To Put together the Elements
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First, thinly slice ½ onion.
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Subsequent, minimize 1 inexperienced onions/scallions diagonally into skinny slices. Put aside.
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Then, take out ½ lb thinly sliced beef (chuck or ribeye) from the freezer. Lower the semi-frozen sliced meat into items 3 inches (7.6 cm) vast.
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In a big frying pan (don’t activate the warmth but), add ½ cup dashi (Japanese soup inventory), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Combine to mix.
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Subsequent, add the onion slices and unfold them all through the pan, separating the onion layers.
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Then, add the meat on high of the onions. Separate the skinny slices of beef so the meat covers the onions.
To Serve
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Divide 2 servings cooked Japanese short-grain rice into massive donburi bowls. Then, drizzle a number of the pan sauce on high of the rice.
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Put the meat and onion combination on high of the rice. Should you’d like, drizzle further remaining sauce on high. High the Gyudon with pickled pink ginger (beni shoga or kizami beni shoga). Take pleasure in!
Vitamin
Vitamin Info
Gyudon (Japanese Beef Rice Bowl)
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie food plan.
Editor’s Word: The publish was initially printed on January 13, 2011. The content material and pictures had been up to date and the recipe was revised on April 17, 2022. The publish was republished with a brand new video on April 5, 2024.
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