Easy 15-Minute Gyudon (Japanese Beef Rice Bowl)
Tender, thinly sliced beef and onions simmered in a sweet and savory dashi broth, served over steamed rice. This easy gyudon recipe is ready in just 15 minutes. I simmer the onions first so they soften before adding the beef, keeping the thin slices juicy and tender without overcooking them.
Ingredients
- ½ lb thinly sliced rib eye beef thawed
- 1 medium onion (julienned into 1⁄2-inch-thick strips, layers separated)
- 3 cups cooked short grain rice (hot; use more if desired)
Broth
- ½ cup water room temperature
- ½ teaspoon hondashi powder (instant dashi powder)
- ¼ cup mirin
- 3 tablespoon regular soy sauce or light soy sauce
- 3 tablespoon sake
- 1 tablespoon white granulated sugar
- 2 garlic cloves minced
- 1 teaspoon ginger thinly sliced
Optional Garnishes
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
- 2 tablespoon pickled ginger
- 2 onsen tamagos or poached eggs
Instructions
- Add all the broth ingredients to a large pan over medium heat. Stir to dissolve the sugar and bring to a steady simmer.
- Add the prepared onions to the simmering broth. Cook for about 2-3 minutes, or until softened and slightly translucent.
- Add the thinly sliced beef a few slices at a time, spreading them evenly over the onions. Gently separate any overlapping slices with chopsticks or tongs. Simmer for about 2-3 minutes until fully cooked and no longer pink.
- Remove the pan from the heat. Divide the hot steamed rice evenly between two large serving bowls. Top each bowl with the beef, onions, and some of the broth. Garnish with green onions, toasted sesame seeds, pickled ginger, or onsen tamago as desired. Serve immediately.
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Nutrition
Calories: 754kcal | Carbohydrates: 109g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 1996mg | Potassium: 590mg | Fiber: 1g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 7mg