Freeze beef short
A well marbled piece can be cut considerably thinner in the freezer compartment across the fiber after 30 to 40 minutes.
Japanese Recipe
Gyudon
Thinly cut beef stays juicy when it comes to the soft onions and only immerses for a few minutes. Inlaid ginger sets a fresh contrast.
Total time
35 min
Calories
650 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese rice shell with beef and onions
In Japan, Gyudon is one of the most famous fast daily dishes. The name links gyu for beef with don for a bowl of rice. The decisive factors are very thin slices of meat, which cook quickly in the hot sauce without becoming tough. The onions may become soft and slightly sweet before, Beni Shoga and spring onions bring acid and freshness to the end.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Gyudon
Gyudon is a Japanese rice dish with thin beef and onions, which cook briefly in a sweet-spicy sauce of Dashi, soy sauce and Mirin.
Ingredients
4 servings
Method
-
1
Put on sauce
Mix the dashi, soy sauce, Mirin, sake and sugar in a wide pan. Boil in medium heat until the sugar has completely dissolved.
-
2
Cook onions softly
Add onions into the sauce and simmer gently for 7 to 9 minutes. They should become soft, but still retain their shape.
-
3
Add meat in portions
Dissolve beef slices from each other and put in two portions in the sauce that is only slightly boiling. Spread with chopsticks or a pliers so that no thick meat packets are produced.
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4
Quickly finished cooking
Cook meat gently for 4 to 6 minutes and remove the resulting foam. As soon as no more raw areas are visible, remove the pan from the stove.
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5
Prepare rice husks
Spread hot rice over four deep bowls. Add meat and onions and spoon some of the aromatic sauce over the rice.
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6
Garnish fresh
Finish gyudon with Beni Shoga and spring onions. Serve immediately to keep rice and meat hot.
Kitchen know-how
Tips for Gyudon
Simmer only gently
Strong cooking pulls the thin slices of meat together and makes them dry. Small bubbles are sufficient for fast cooking.
Variations
How to adapt this recipe
Put on a fully cooked egg or a pasteurized onsen egg per serving. The egg yolk makes the sauce even creamier.
Cook 150 g thinly sliced shiitake together with the onions. Take the sauce and strengthen the umami.
Nutrition per serving
650kcal
82.0 gCarbohydrates
34.0 gProtein
20.0 gFat
Values are estimates per serving 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 to the fiber.
Mostly the slices were too thick or the sauce boiled too strong. Cut meat thin and only softly shimmer until it is just cooked.
Beni Shoga are finely cut, sourishly pickled ginger strips. They balance out the sweet-spicy sauce and are a typical gyudon topping.
Sauce and onions can be prepared the day before. Cook the beef briefly and cook rice as fresh as possible when heated.
The rice should be flavoured, but not completely soaked. First add little sauce and add to your personal taste.
Keep cooking