15-Min Gyudon (Sukiya-Style Japanese Beef Bowl)
Ingredients
- ½ onion large, yellow or white
- 150 g thinly sliced beef paper-thin (1-3mm), short-plate is the best option
- 2 portions cooked Japanese short-grain rice
- red pickled ginger (benishoga) optional topping
- Japanese chili powder (shichimi togarashi) optional topping
Broth
- 300 ml dashi stock
- 2 tbsp Japanese dark soy sauce (koikuchi shoyu)
- 2 tbsp mirin
- 2 tbsp sake or dry white wine
- 1 ½ tbsp light brown sugar or other sugar
- 1 tsp Japanese light soy sauce (usukuchi shoyu) or use regular soy sauce if unavailable
- 1 tsp grated ginger root or ginger paste
- ¼ tsp grated garlic or garlic paste
- ½ tsp Chinese-style chicken bouillon powder
Instructions
- Cut ½ onion into wedges.
- Take a saucepan and add all the broth ingredients (300 ml dashi stock, 2 tbsp Japanese dark soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp light brown sugar, 1 tsp Japanese light soy sauce (usukuchi shoyu), 1 tsp grated ginger root, ¼ tsp grated garlic and ½ tsp Chinese-style chicken bouillon powder). Mix well and place on the stove over a medium heat.
- Add the onion to the broth and bring to the boil. Once bubbling, lower the heat slightly and simmer until the onions are softened to your preference.
- Add 150 g thinly sliced beef to the broth and continue to simmer until cooked through.
- Divide 2 portions cooked Japanese short-grain rice in serving bowls and top with the beef and onions. Drizzle 1-2 tbsp of the broth over each bowl.
- Top with red pickled ginger (benishoga) and Japanese chili powder (shichimi togarashi). (See in post for additional topping ideas.)
- Enjoy!
Notes
- Use thinly sliced beef (1-3mm thick) like short plate, flank steak, or "for Hot Pot" packages for authentic texture and flavor.
- If you want to make authentic gyudon, you've got to use Japanese-style short-grain rice.
- Prepare dashi stock using one of these options: homemade with dried bonito flakes and kelp, instant granules, or dashi packets.
- Serve with optional side dishes like miso soup, Japanese pickles, or a simple salad.
- Explore classic toppings beyond benishoga: soft-boiled egg, green onions, melted cheese, or kimchi add different variety.
- Store leftovers in airtight containers in the refrigerator for up to 2 days, keeping beef mixture separate from rice.
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