Savory Japanese Gyudon Beef Rice Bowl
Indulge in the rich flavors of this traditional Japanese dish, Gyudon, a fragrant beef and rice bowl that combines tender sliced sirloin beef with a savory sauce made of mirin and soy sauce, all atop perfectly cooked short-grain rice. This comforting dish is not only quick to prepare, but also versatile, allowing the addition of vibrant vegetables like green onions, ginger, and more for added texture and nutrition. Perfect for a weeknight dinner or a special gathering, this recipe captures the essence of Japanese home cooking and promises to be a favorite at the table.
4
Servings
308
Calories
8
Ingredients
Ingredients
boneless beef sirloin
12 ounces (sliced into 1/8 inch thick pieces)
green onions
6 (cut crosswise into 1 inch lengths)
short-grain rice
2 1/2 cups (washed thoroughly)
cold water
as needed (for washing rice)
water
3 cups (for cooking rice and sauce)
salt
1/2 teaspoon
mirin
1/4 cup
soy sauce
1/4 cup
Instructions
1
Begin by preparing the beef: cut the sirloin into 1/8 inch thick slices, then cut those slices into strips that are about 1 inch wide and 2 to 3 inches long.
2
Prepare the green onions by cutting them crosswise into 1 inch lengths and set them aside.
3
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
4
In a medium pot, combine the rinsed rice with 2 3/4 cups of water and 1/2 teaspoon of salt. Cook according to your rice cooker instructions or simmer on low heat until all the water is absorbed and the rice is tender.
5
About 10 minutes before the rice is ready, prepare the beef sauce. In a separate saucepan, combine 1/4 cup of water, mirin, and soy sauce, and bring to a boil over medium-high heat.
6
Once boiling, add the sliced beef to the saucepan and cook until it reaches your desired level of doneness, which should take just a few minutes.
7
Next, add the green onions to the boiling beef mixture and cook for an additional 30 seconds to soften.
8
Remove the saucepan from the heat, allowing it to sit while the rice finishes cooking.
9
To serve, divide the cooked rice among four individual bowls. Top each bowl with equal portions of the beef and green onion mixture.
10
Ladle the flavorful cooking liquid over each serving, ensuring that everyone gets a taste of the savory sauce.
11
For an enhanced dish, consider adding ginger, garlic, cooked pea pods, green beans, bamboo shoots, or water chestnuts to the beef mixture, tailoring it to your taste.
Nutrition Information
6g
Fat
40g
Carbs
20g
Protein
1g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Gyudon?
Gyudon is a traditional Japanese beef and rice bowl dish featuring thinly sliced beef and onions simmered in a savory sauce.
What cut of beef is best for this recipe?
This recipe calls for 12 ounces of boneless beef sirloin.
How thin should I slice the beef for Gyudon?
The beef should be sliced very thin, approximately 1/8 inch thick, then cut into strips about 1 inch wide and 2 to 3 inches long.
What type of rice should be used?
Short-grain rice is the recommended variety for this authentic Japanese dish.
Why do I need to rinse the rice?
Rinsing the rice under cold water until the water runs clear helps remove excess starch, resulting in a better texture.
How much water is needed to cook the rice?
You should use 2 3/4 cups of water for 2 1/2 cups of short-grain rice.
What are the primary ingredients in the Gyudon sauce?
The savory sauce is made from a combination of water, mirin, and soy sauce.
How long does the beef take to cook in the sauce?
Because the beef is sliced so thin, it only takes a few minutes to reach the desired level of doneness once added to the boiling sauce.
How should the green onions be prepared?
Cut the green onions crosswise into 1 inch lengths.
When should I add the green onions to the dish?
Add the green onions to the boiling beef mixture and cook for about 30 seconds to soften them.
Can I add other vegetables to this beef bowl?
Yes, you can customize the dish by adding ginger, garlic, pea pods, green beans, bamboo shoots, or water chestnuts.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How many calories are in one serving of Gyudon?
There are approximately 308 calories per serving.
What is the protein content per serving?
Each serving contains about 20 grams of protein.
How much fat is in this dish?
This recipe contains 6 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 40 grams of carbohydrates per serving.
Does this recipe contain any sugar?
According to the nutritional data, there is 0g of added sugar in this specific preparation.
How much mirin is used in the sauce?
The recipe calls for 1/4 cup of mirin.
How much soy sauce is required?
You will need 1/4 cup of soy sauce for the cooking liquid.
What category of meal is this considered?
It is categorized as a One Dish Meal.
Is this a quick recipe to prepare?
Yes, it is tagged as a quick recipe, making it perfect for weeknight dinners.
How do you serve the final dish?
Divide the rice into four bowls, top with the beef and onion mixture, and ladle the flavorful cooking liquid over each.
Is salt added to the rice?
Yes, 1/2 teaspoon of salt is added to the rice while cooking.
Can I use a rice cooker for this recipe?
Yes, you can cook the rice according to your rice cooker's specific instructions.
What gives the beef its savory flavor?
The combination of mirin and soy sauce provides the classic savory Japanese flavor profile.
Is this dish high in fiber?
This dish contains 1 gram of fiber per serving.
Should the sauce be boiling when I add the beef?
Yes, you should bring the water, mirin, and soy sauce to a boil before adding the beef strips.
Can I use long-grain rice instead?
While you can, short-grain rice is preferred for Gyudon as it provides the traditional sticky texture associated with Japanese rice bowls.
How many green onions are used?
The recipe uses 6 green onions.
What is the total amount of water used in the whole recipe?
The recipe uses 3 cups of water total (2 3/4 for rice and 1/4 for the sauce), plus additional water as needed for rinsing the rice.