Easy 15-min. Gyudon (Japanese Beef Rice Bowl)
Succulent beef simmered with tender onions in a sweet and savory broth served over hot rice. This easy 15-minute gyudon is so comforting and delicious. It's made of minimal ingredients and great as a quick meal for you or your family!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb thinly sliced rib eye beef (thawed)
- 1 medium-sized onion (julienned and layers separated)
- 3 cups cooked short grain rice (or jasmine rice (add more if desired))
- 1/2 cup water (room temperature)
- 1/2 teaspoon hondashi powder ((aka instant dashi powder))
- 1/4 cup mirin
- 3 tbsp regular soy sauce (or light soy sauce)
- 3 tablespoon cooking sake (or dry sherry / rice vinegar)
- 1 tbsp white granulated sugar (or cane sugar)
- 2 garlic cloves (minced)
- 1 teaspoon ginger (thinly sliced)
- 1 green onion (finely chopped)
- 1/2 tsp sesame seeds
- 2 tbsp pickled ginger
- 2 onsen tamagos (or poached eggs)
Instructions
- 1
Add the broth ingredients as listed above into a large pan. Stir to dissolve the sugar and bring to a rolling simmer on medium heat.
- 2
Then add sliced onions and cook until softened and slightly translucent, about 2-3 minutes.
- 3
Mix in the sliced beef with the onions and cook it through, about 2-3 minutes.
- 4
Remove the pan off heat. Serve the beef and onions over steamed rice with some of the broth. Garnish with green onions, sesame seeds, pickled ginger or an onsen tamago as desired.