Gyudon (Beef Bowl)

Gyudon takes its name from the Japanese for beef and bowl, a quick comfort staple of busy city nights. Thinly sliced beef and onions simmer in a sweet-savory soy-dashi broth, then crown hot short-grain rice.

Serves 4

Estimate for one serving

• 620 cal
• 32g protein
• 78g carbs
• 18g fat
• 4g fiber

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Ingredients

• 2 cups (uncooked) short-grain white rice
• 1 lb thinly sliced ribeye or chuck beef (shabu-shabu style)
• 2 large yellow onions
• 1 1/4 cups water
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tsp dashi powder (or hondashi)
• 1 tsp fresh ginger, grated
• 3 green onions, sliced
• 4 tbsp pickled red ginger (beni shoga)
• 4 eggs (optional, for raw or onsen-style topping)

Instructions

1. 1Rinse short-grain rice until water runs clear. Cook in a rice cooker or on stovetop with water according to package directions (about 20 min).
2. 2While rice cooks, peel and halve the onions, then slice into thin half-moons (about 1/4-inch thick).
3. 3In a large skillet or wok, combine water, sake, mirin, soy sauce, sugar, dashi powder, and grated ginger. Bring to a boil over medium-high heat.
4. 4Add sliced onions to the boiling sauce. Reduce heat to medium and simmer uncovered for 5–6 minutes until onions soften and become translucent.
5. 5Add the thinly sliced beef to the skillet, gently separating the slices with chopsticks or tongs so they don't clump. Simmer for 3–4 minutes until beef is just cooked through and no longer pink.
6. 6Taste and adjust seasoning if needed (sauce should be slightly sweet-savory). Remove from heat.
7. 7Divide the cooked rice among 4 bowls. Spoon the beef-and-onion mixture generously over the rice, including some of the pan sauce.
8. 8Top each bowl with sliced green onions and pickled red ginger. If desired, crack a fresh raw egg or add a soft-cooked onsen egg on top of the hot beef (the residual heat will gently cook it).
9. 9Serve immediately with extra soy sauce or chili flakes on the side if you like more heat.