Let’s make the healthy, low-fat and delicious Gyudon!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
200 g Beef Slices 2mm/0.08" thick for shabu shabu 1/2 Onion 130g/4.6 oz for 2 people 5 g Ginger Root 2 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Sugar 1 tbsp Mirin substitute: 1/2 tbsp sugar+1 tbsp sake 100 ml Water 1/2 tsp Dashi Stock Powder (Granulated) 2 Eggs Beni Shoga pickled ginger Shichimi Chili Pepper Spring Onion Leaves Fresh Steamed Rice
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4") wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
- Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
- Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
- Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
- Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
- When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
- Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
- When it starts to sizzle, add the beef. Toss to coat evenly.
- Before the liquid evaporates too much, turn off the burner and remove the beef.
- Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
- When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
- Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
- Spoon the beef and onion along with the juices on top of the rice.
- Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
Recipe Notes
A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.
Do you really boil the egg for 20 minutes? Won’t they be really hard boiled and dry especially once cooking for over 12 minutes?
The pot is not placed on the burner. After pouring the boiling water, just cover the heavy pot with a lid and leave it for 20 minutes.🥚😊
Is it ok to make a big batch and place it in the fridge, and reheat for lunches? Thanks.
Yes. You can refrigerate the beef and reheat it just before you place it on the rice.😋👌 You also divide it into small portions and store them in the freezer.🐮
How much rice per bowl should we use?
200g of steamed rice should be ok but you can add more or reduce the amount to taste.🍚😋
Hi, how much Dashi Stock can I substitute for 1/2tsp of Dashi Stock Powder? Thanks!!
You can use 100 ml of dashi stock instead of the 100 ml water and 1/2 teaspoon dashi stock powder. If you don’t have any dashi stock, you can use 100 ml of water and skip the dashi stock powder.😊
Hi! What beef was used for the recipe? Beef loin?
We recommend using a beef plate or flank, which has a moderate fat content.🐮 The cuts of beef vary depending on countries, and other parts can also be used in this recipe.🍖 Try thinly sliced beef with a moderate amount of fat. It should be tender and will absorb sauce well, making the gyudon more delicious.😋