Beef rice bowl (gyudon) is a revolutionary Japanese cuisine

Gyudon ( 牛丼 )

Gyudon is a dish of tender beef, onions, and slightly sweet broth served on rice. It’s a simple dish, but you can make it even more delicious by following a few cooking tips.

In Japan, there are chain restaurants such as Yoshinoya and Sukiya all over the country that serve gyudon, and it has become a staple lunch for office workers.

Many of these restaurants have expanded overseas, and gyudon has become popular all over the world.

If the beef is imported, use kalbi. Wagyu beef has a lot of fat, so use loin.

The reason for heating the onions in the microwave first is to shorten the cooking time.
I like the flavor to be fully absorbed into the onions, so I eat it a few hours after cooking is done.
The broth is a little on the sweet side, so adjust the amount of mirin and sugar to your taste.

Pouring broth over beef bowl and letting it soak into the rice is called “tsuyudaku.” This is a very popular way of eating.
If you don’t like this, make sure no water remains when simmering.

It is best to cook a large amount of meat and use it as an ingredient for udon noodles. Check out this recipe too. 👉　Udon and beef（niku udon)

INGREDIENTS of Beef rice bowl (4SERVINGS)

Thinly sliced beef shoulder loin (250g)
Onion (250g)
☆Soy sauce (60g)
☆Sugar (10g)
☆Mirin (60g)
☆Sake (40g)
☆Water (100g)
☆Grated ginger (5g)
Rice (560g)
Beni shouga (30g)

NUTRITION FACTS for Beef rice bowl

458 kcal Protein 16.6g Fat 11.4g Carbs 70.3g Salt Equivalent 2.9g

Beef rice bowl COOKING INSTRUCTIONS

➀ Cut the onion into 1cm thick slices.

② Place the onion in a heat-resistant dish, cover with plastic wrap and microwave for 4 minutes.

③ Cut the beef into 6cm cubes.

Be careful not to let the pieces stick together and form clumps. I use sukiyaki beef that is sold thinly sliced.

④ Put the onion, soy sauce, sugar, mirin, sake, water and grated ginger in a pot and heat.

⑤ Add the beef to the boiling soup.

By adding the meat to boiling water, less scum will come out and the soup will not become cloudy.

⑥ Simmer until the beef changes color.

Be careful with the amount of water. Too much water will dilute the flavor. Also, simmering for a longer time will toughen the meat.

⑦ Place the meat on the rice. Pour the broth over it as well.

⑧ Top with beni shouga.

Soft-boiled eggs and green onions are also popular toppings.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊