Cooking Lucid
Gyudon
Sweet and savory Japanese beef bowl with thinly sliced beef and onions simmered in a dashi-soy broth, served over steaming rice. Fast, filling, and better than any fast-food version.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Simmer the beef
- 1 lb thinly sliced beef (ribeye or sirloin, shaved)
- 2 medium onions (thinly sliced)
- 1 cup dashi (or 1 cup water + 1 tsp dashi powder)
- ¼ cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp grated ginger
Step 2 — Serve
- 4 cups cooked Japanese short-grain rice
- 4 onsen tamago or soft-boiled eggs (optional)
- Pickled ginger (beni shoga)
- Sliced green onions
- Shichimi togarashi (optional)
Instructions
- 1
Make the broth
Combine dashi, soy sauce, mirin, sake, sugar, and ginger in a wide skillet. Bring to a simmer over medium heat.
- 2
Cook beef and onions
Add onions and cook 3–4 minutes until softened. Add beef in a single layer and cook 2–3 minutes, gently separating slices, until just cooked through. Do not overcook.
- 3
Assemble bowls
Divide rice among bowls. Top with beef and onions, spooning extra broth over. Garnish with green onions, pickled ginger, and a soft egg if desired.
Nutrition per serving: 450 cal · 32g protein · 52g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
