Beef Bowl Recipe – Gyudon

Feb 25th 2009
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gyudon6 300x224 Beef Bowl Recipe Gyudon

Gyudon, also known as beef bowl, is a popular japanese dish made with a bowl of rice topped with beef and onion simmered in a sweet soy sauce based broth. Gyudon is quick and easy to make and I like to serve it with benishoga. The key to making gyudon is the thinly sliced beef. You can find the thinly sliced beef in Japanese or Korean Markets.

Ingredients:

1 bowl of cooked rice
1/2 cup water
3 tablespoon soy sauce
5 tablespoon mirin Beef Bowl Recipe Gyudon (Japanese sweet cooking wine)
1 1/2 teaspoon granulated dashi Beef Bowl Recipe Gyudon (Japanese Soup Stock)
1/2 teaspoon sugar
4 oz thinly sliced beef (ribeye)
1/4 sweet onion (if you like onions, you can add more)
benishoga (red ginger) for topping (optional)

Makes 1 Beef Bowl

Cooking Instructions:

gyudon1 300x224 Beef Bowl Recipe Gyudon

Step 1: Slice onion thinly

Step 2: Put water, soysauce, mirin, dashi, and sugar in a pot and
let the mixture come to a simmer.

gyudon2 300x224 Beef Bowl Recipe Gyudon

Step 3: Add onion slices and simmer for about 2 minutes

gyudon3 300x224 Beef Bowl Recipe Gyudon

Step 4: Add Beef and simmer for about 4 minutes. Turn off heat and let it stand for about 3 minutes.

gyudon4 150x150 Beef Bowl Recipe Gyudongyudon5 150x150 Beef Bowl Recipe Gyudon

Step 5: Put the beef and onion topping over a bowl of rice. There will be some left over broth. Serve with benishoga (red ginger) if desired.

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Thanks for Visiting MamaLoli.com. Enjoy!

  • elizabeth

    I was curious, if you dont mind me asking, where do you get the recipes? Anyway, for this recipe, what kind of thin beef is needed? As for benishoga, can i order it online?

  • elizabeth

    I was curious, if you dont mind me asking, where do you get the recipes? Anyway, for this recipe, what kind of thin beef is needed? As for benishoga, can i order it online?

  • joelle

    hi! :)

    thanks for the lovely recipe.. i was wondering.. the rice is chinese rice or is japanese rice better?? :) because i have both!

    • http://mamaloli.com/ MamaLoli

      I used Japanese rice. =)

  • joelle

    hi! :)

    thanks for the lovely recipe.. i was wondering.. the rice is chinese rice or is japanese rice better?? :) because i have both!

    • http://mamaloli.com mamaloli

      I used Japanese rice. =)

  • elizabeth

    This is a great blog, and im pleased that these recipes are authentic. i will definetly try this recipe when i will go to my local japanese store, about an hour away!

  • http://mamaloli.com/ MamaLoli

    Thank you!

  • anon

    Hello, i have gotten hold of all the ingredients for this recipe, except the instant dashi. I do have some konbu seaweed and bonito (katsuobushi) flakes for fresh dashi, and i wish to use fresh dashi for this recipe. If possible, how many tsp can i substitute granualted dashi for fresh dashi?

    • http://mamaloli.com/ MamaLoli

      The recipe is a little different if you’re going to use bonito flakes and kombu. First you’ll have to make the dashi stock. Put 3 cups of water in a pot with a piece of kombu (4×2″) and cook over medium heat. When it starts to boil, remove kombu. Then add 1 oz bonito flakes (30g). Cook for about a minute or two and turn off heat. Wait for the stock to cool down a bit, then using a strainer, pour the liquid into a bowl or storage container. You can discard the bonito flakes. So for the 1/2 cup of water in this recipe, use 1/2 cup of the fresh dashi stock and continue with the other steps. You can refrigerate the left over dashi stock and use again once you need it.

  • http://mamaloli.com/ MamaLoli

    The recipe is a little different if you're going to use bonito flakes and kombu. First you'll have to make the dashi stock. Put 3 cups of water in a pot with a piece of kombu (4×2″) and cook over medium heat. When it starts to boil, remove kombu. Then add 1 oz bonito flakes (30g). Cook for about a minute or two and turn off heat. Wait for the stock to cool down a bit, then using a strainer, pour the liquid into a bowl or storage container. You can discard the bonito flakes. So for the 1/2 cup of water in this recipe, use 1/2 cup of the fresh dashi stock and continue with the other steps. You can refrigerate the left over dashi stock and use again once you need it.

  • anon

    this is helpful information, thank you very much!

  • rose

    I love beef bowl..I always eat this at yoshinoya..

  • http://mamaloli.com/ MamaLoli

    My husband loves yoshinoya too, but couldn't always eat out, so we created this recipe :)

  • Hapipups

    i also like yoshinoya but i think kimono ken is better it is more authentic in flavor and texture…have you tasted it? its heaven!:) more power to you and your hubby!

  • http://mamaloli.com/ MamaLoli

    Wow, I wish there was a kimono ken in my area! =)

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