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Gyudon

Name: Gyudon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: JP
Ingredients: 300 g thinly sliced beef (shabu-shabu cut, or very thinly sliced ribeye); 1 onion, cut into 1 cm wedges; 200 ml dashi stock; 3 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 1 tsp grated fresh ginger; 2 bowls hot steamed Japanese rice; 2 tbsp beni shoga (pickled red ginger); 1 spring onion, sliced

Photo : Nicholas Ng / Unsplash

10m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Bol de riz garni de fines tranches de bœuf et d'oignon mijotées au soja, mirin et dashi.

#japanese#donburi#beef#onion#rice-bowl#quick

Portions

2portions

Ingrédients

Nutrition

calories680

protein34g

carbs88g

fat20g

fiber2g

Par portion

Étapes

Make the sauce

In a large frying pan (about 26 cm / 10 in), combine the dashi, soy sauce, mirin, sake, sugar and ginger. Heat over medium-high heat until it reaches a gentle simmer.

200 ml dashi stock
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp grated ginger

✅ C'est prêt quand : small bubbles rise steadily across the surface

Cook the onion

Add the onion wedges to the simmering sauce and cook over medium heat for about 5 minutes.

1 onion

✅ C'est prêt quand : onion is soft and translucent

⏱5:00

Add the beef

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Serve

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Make the sauce

In a large frying pan (about 26 cm / 10 in), combine the dashi, soy sauce, mirin, sake, sugar and ginger. Heat over medium-high heat until it reaches a gentle simmer.

200 ml dashi stock
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tsp grated ginger

✅ C'est prêt quand : small bubbles rise steadily across the surface

Cook the onion

Add the onion wedges to the simmering sauce and cook over medium heat for about 5 minutes.

1 onion

✅ C'est prêt quand : onion is soft and translucent

⏱5:00

Add the beef

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Tokyo📅 Late 19th century🐂 JP

Beef was rarely eaten in Japan until the Meiji era (from 1868), when the government encouraged Western-style eating. Gyunabe, a beef hotpot, became fashionable, and serving it over rice created gyudon.

In 1899 the chain Yoshinoya opened at Tokyo's fish market, selling quick bowls of gyudon to busy workers. Today gyudon chains serve millions of bowls a day across Japan, often in under a minute.