Gyudon is the most consumed beef bowl in Japan, the star of chains such as Yoshinoya since the end of the 19th century. Its name combines gyu (beef) and don (rice bowl). It is Japanese fast food par excellence: nutritious, economical and ready in minutes.
Japanese
Beef gyudon
Beef gyudon with caramelized onion, rice and sweet dashi broth.
- Japan
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 32 g
- Fiber 1 g
- Carbohydrates 58 g
- Fat 16 g
- Sodium 920 mg
Story behind the dish
Preparation
Beef gyudon is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of thinly sliced beef (skirt).
- Have ready: 2 white onions in thin half-moons.
- Have ready: 400 ml dashi broth.
- Have ready: 60 ml soy sauce.
- Have ready: 50 ml of mirin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat sesame oil in a large frying pan and sauté onion over high heat…
Heat sesame oil in a large frying pan and sauté onion over medium heat for 3 minutes.
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Mix dashi
Mix dashi, soy, mirin and sugar; pour over the onion and bring to a gentle boil.
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Add the beef slices, separating them with toothpicks; cook 5…
Add the beef slices, separating them with toothpicks; cook 5 minutes without stirring too much.
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The meat should be pink and tender; the broth should be…
The meat should be pink and tender; The broth should be slightly thick and shiny.
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Serve hot rice in donburi bowls and top with the beef and…
Serve hot rice in donburi bowls and top with the beef and onion with their juices.
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Optionally add raw egg yolk in the center for creaminess
Optionally add raw egg yolk in the center for creaminess.
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Garnish with chives
Garnish with chives, pickled ginger, sesame and shichimi to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with poached egg instead of raw yolk.
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