Sukiya Gyudon (Japanese Beef Bowl)
https://sudachirecipes.comThis delicious gyudon beef bowl is based on the signature dish from a famous chain restaurant in Japan called "Sukiya," and now you can make it in your own kitchen! Thinly sliced beef cooked in a delicious dashi sauce with simmered onions served on a bed of fluffy Japanese white rice.
Ingredients
- 100 g yellow onion(s)
- 150 g thinly sliced beef end cuts, Philly steak meat or similar
- 2 portions cooked Japanese short-grain rice
- red pickled ginger (benishoga) benishoga
- Japanese chili powder (shichimi togarashi) shichimi togarashi optional
Broth
- 300 ml dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 ½ tbsp light brown sugar
- ½ tbsp shiro dashi OR light "usukuchi" soy sauce
- 1 tsp grated ginger root or ginger paste
- ¼ tsp grated garlic or garlic paste
- ½ tsp Chinese-style chicken bouillon powder I use youki garasupu
Instructions
- Cut 100 g yellow onion(s) into wedges.
- Take a saucepan and add all the broth ingredients (300 ml dashi stock, 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp light brown sugar, ½ tbsp shiro dashi, 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!
Nutrition
Calories: 669kcal | Carbohydrates: 85.7g | Protein: 13.7g | Fat: 28.4g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.9g | Cholesterol: 60mg | Sodium: 1628mg | Fiber: 3.4g