Beef Bowl Recipe - Gyudon 牛丼 | MAMALOLI

Beef Bowl Recipe – Gyudon

Feb 25th 2009
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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 (Japanese sweet cooking wine)
1 1/2 teaspoon granulated dashi (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:

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.

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

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

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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This post is tagged beef, donburi, fast food, Japanese

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?

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Hi, all of the recipes on this site are created by me or my husband. We love to cook, and these recipes are what we’ve been eating since we were children. We use thinly sliced ribeye or short rib. The market we usually go to has an estore and you can find benishoga there. http://www.marukaiestore.com/p-1120-shirakiku-kizami-beni-shoga-bottle-12oz.aspx

http://mamaloli.com mamaloli

Hi, all of the recipes on this site are created by me or my husband. We love to cook, and these recipes are what we’ve been eating since we were children. We use thinly sliced ribeye or short rib. The market we usually go to has an estore and you can find benishoga there. http://www.marukaiestore.com/p-1120-shirakiku-kizami-beni-shoga-bottle-12oz.aspx

joelle

hi!

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

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I used Japanese rice. =)

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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?

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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! =)