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EasyMain coursesmeatCC0 1.0 Universal
Japanese Gyudon (Thinly Sliced Beef and Sweet Onions Simmered in Sweet Dashi Broth over Rice)
Tokyo's ultimate comfort bowl: wafer-thin ribbons of tender beef and sweet onions poached quickly in a savory-sweet dashi, mirin, and soy broth, ladled over warm steamed rice.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Thinly shaved beef brisket or ribeye (shabu-shabu cut)450 g
- Large yellow onion, thinly sliced1 pc
- Dashi broth250 ml
- Soy sauce3 tbsp
- Mirin2 tbsp
- Granulated sugar1 tbsp
- Freshly grated ginger1 tsp
- Cooked short-grain white rice500 g
- Red pickled ginger (beni shoga) for garnish2 tbsp
Preparation Steps
1
In a wide skillet, combine dashi, soy sauce, mirin, sugar, grated ginger, and sliced onion. Bring to a boil and simmer for 5 minutes until onions are translucent.
5 min timer
2
Separate thin beef slices and add into simmering broth. Simmer for 4-5 minutes, gently stirring and skimming any foam, until beef is just cooked through and tender.
5 min timer
3
Divide steamed rice among 4 deep bowls. Top with simmering beef and onions, ladle over sweet savory broth, garnish with beni shoga pickled ginger, and serve.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
31g
Carbohydrates
58g
Fat
14g
Allergens
soyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
