Freeze beef briefly
A well-marbled piece can be cut much thinner in the freezer after 30 to 40 minutes, transversely to the fiber.
Japanese Recipe
Gyudon
Thinly sliced beef remains juicy when it comes to the soft onions and simmers only a few minutes. Pickled ginger provides a fresh contrast.
Total time
35 min
Calories
650 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese rice bowl with beef and onion
Gyudon is a well-known fast food in Japan. The name combines gyu for beef with don for a bowl of rice. Crucial are very thin slices of meat that cook quickly in the hot sauce without becoming chewy. The onions may first become soft and slightly sweet; Beni Shoga and spring onions bring acidity and freshness to the end.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Gyudon
Gyudon is a Japanese rice bowl with very thin beef and onions, which briefly cook in a sweet and spicy sauce of dashi, soy sauce and mirin.
Ingredients
4 servings
Method
-
1
Prepare sauce
Mix the dashi, soy sauce, mirin, sake and sugar in a large pan and bring to the boil over a medium heat until the sugar has completely dissolved.
-
2
Cook the onions until soft
Add the onions to the sauce and simmer gently for 7 to 9 minutes, until soft but still in their shape.
-
3
Add meat in portions
Separate the beef slices and put them in two portions in the lightly boiling sauce. Distribute with sticks or pliers so that no thick meat packages are formed.
-
4
Cook for a minute
Cook the meat gently for 4 to 6 minutes and skim off the foam. As soon as no raw areas are visible, remove the pan from the heat.
-
5
Serve rice bowls
Divide the hot rice between four deep bowls. Add the meat and onions and spoon some of the aromatic sauce over the rice.
-
6
Fresh garnish
Finish Gyudon with Beni Shoga and spring onions. Serve immediately so that rice and meat remain hot.
Kitchen know-how
Tips for Gyudon
Just gently simmer
Strong cooking pulls the thin slices of meat together and makes them dry. Small bubbles are sufficient for quick cooking.
Variations
How to adapt this recipe
Place one fully cooked fried egg or one pasteurised Onsen egg per serving, the yolks making the sauce even creamier.
Cook 150 g of thinly sliced shiitake together with the onions, add the sauce and fortify the umami.
Nutrition per serving
650kcal
82.0 gCarbohydrates
34.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gyudon
Well-marbled shoulder, high rib or entrecôte remain juicy during the short cooking time. More important than the exact cut are very thin slices across the fiber.
Mostly the slices were too thick or the sauce was too strong. Cut meat very thin and simmer gently until it is just cooked.
Beni shoga are finely sliced, sour pickled ginger strips. They balance out the sweet and spicy sauce and are a typical gyudon topping.
Sauce and onions can be prepared the day before. Cook the beef briefly in it only when heated and cook rice as fresh as possible.
The rice should be flavoured but not completely soaked. First, pour in a little sauce and add to taste.
Keep cooking