Let’s make the healthy, low-fat and delicious Gyudon!
Please leave a 5 star rating if you like the recipe! 🙂
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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 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.
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.😋
Best one I have ever made!
So glad to hear you enjoyed the gyudon🐮🍚🤤 Thank you for trying it out😍