Delicious Beef Rice Bowl: Gyudon Recipe
[Easy Japanese Rice Bowl] Flavorful Gyudon Recipe: The Ultimate Beef Rice Bowl
Boost your energy with iron-rich beef! My father used to say, ‘I don’t even cough after eating beef,’ and it always makes me smile. Today, I’m using some thinly sliced beef from my freezer to make a delicious Gyudon. It’s perfect when you have a little too little meat for a full batch of bulgogi!
Gyudon (Serves 1)- Beef (for bulgogi or thinly sliced) 150g
- 1/4 Onion (thinly sliced)
- 1 Scallion or green onion (cut into approx. 5cm lengths)
- 1 piece Kombu (about 3cm)
- 1/2 sheet Roasted seaweed, cut into bite-sized pieces
- 1 Egg
- 2 Tbsp Bonito flakes
Gyudon Sauce (Serves 1)- 6 Tbsp Dashi stock (Katsuobushi broth)
- 1 Tbsp Soy sauce
- 1 Tbsp Mirin (sweet rice wine)
- 1 tsp Sugar
- Pinch of salt
- 6 Tbsp Dashi stock (Katsuobushi broth)
- 1 Tbsp Soy sauce
- 1 Tbsp Mirin (sweet rice wine)
- 1 tsp Sugar
- Pinch of salt
Cooking Instructions
Step 1
First, let’s make the dashi stock that will give Gyudon its delicious flavor. Add 6 tablespoons of cold water to a pot, add the kombu, and bring to a simmer. Once it starts to boil, remove the kombu and turn off the heat. Add 2 tablespoons of bonito flakes to the warm water and let it steep for about 10 minutes. Then, strain it through a fine-mesh sieve to get a clear broth. This is your ‘katsuobushi broth.’ Let it cool completely before using.
Step 2
Prepare the ingredients for the dish. Use thinly sliced beef, like that for bulgogi. Peel and thinly slice the onion. Cut the scallions or green onions into approximately 5cm lengths.
Step 3
Shall we make the delicious Gyudon sauce? For one serving, combine 6 tablespoons of the prepared katsuobushi broth with 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sugar, and a pinch of salt. Stir well until all ingredients are dissolved.
Step 4
Gyudon tastes best and looks its best when cooked individually for each serving. It’s a quick dish, so don’t worry! Add the prepared beef to the single serving of sauce and bring it to a boil over medium-high heat. Skim off any foam that rises to the surface to ensure a clean broth. Once the beef is cooked, gently beat the egg in a separate bowl. Then, pour the beaten egg in a circular motion over the ingredients in the pot. Cook just until the egg reaches your desired level of runniness (half-boiled is recommended). (Use one egg per serving!)
Step 5
Prepare the rice to serve with the delicious Gyudon. Fill a rice bowl generously with steamed rice. Gyudon tastes even better served over freshly cooked, warm rice.
Step 6
When the egg on the Gyudon is cooked to your liking (e.g., half-boiled), sprinkle the sliced scallions or green onions over the top and cook for just a moment longer. Then, carefully transfer all the ingredients onto the prepared bowl of rice.
Step 7
Finally, tear the roasted seaweed into bite-sized pieces and arrange them attractively on top of the Gyudon. Your delicious beef rice bowl, Gyudon, is complete! Enjoy it while it’s warm.
