Gyudon (Beef Bowl) with Caramelized Onions & Beni Shoga

A classic Japanese beef bowl featuring thinly sliced beef simmered in a savory-sweet sauce with deeply caramelized onions, served over rice and topped with vibrant beni shoga (pickled ginger).

Prep Time

15 minutes

Total Time

45 minutes

Calories

550

Level

Medium

Yields

4 servings

Cost

£4.51

Season:

🌍 Year-round

Meal Type:

Lunch

Cuisine:

Asian•Japanese

Main Ingredient:

Beef•Rice

Ingredients

Servings

1lbThinly sliced beef (such as ribeye or sirloin)(Frozen slightly and then sliced thinly is easiest)

£9.00

2largeOnions(Thinly sliced)

£1.00

4cupsCooked Japanese short-grain rice(Warm)

£2.50

2tablespoonsBeni Shoga (pickled ginger)(To taste)

£2.00

0.3cupSoy sauce

£0.30

0.3cupMirin (sweet rice wine)

£1.50

2tablespoonsSake (Japanese rice wine)(Optional, can substitute with water or a little extra mirin)

£0.75

1tablespoonSugar

£0.05

1teaspoonDashi powder (or dashi stock)(Optional, for deeper umami flavor. If using dashi stock, use 1/2 cup and reduce water amount.)

£0.50

0.5cupWater

1tablespoonVegetable oil

£0.05

2tablespoonsGreen onions(Chopped, for garnish (optional))

£0.40

Total Cost

£18.05

£4.51 per serving

The Method

1
Prepare the onions: Heat the vegetable oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 20-25 minutes. Lower the heat if they start to burn.
2
Make the sauce: While the onions are caramelizing, in a medium saucepan, combine the soy sauce, mirin, sake (if using), sugar, dashi powder (if using), and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
3
Cook the beef: Once the onions are caramelized, add the beef to the skillet. Cook, stirring frequently, until the beef is no longer pink, about 2-3 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
4
Simmer the beef and onions: Pour the sauce over the beef and onions in the skillet. Reduce the heat to low and simmer for 5-7 minutes, allowing the beef to absorb the flavors of the sauce and the sauce to thicken slightly.
5
Assemble the Gyudon: Divide the warm cooked rice among four bowls. Top each bowl with a generous serving of the beef and onion mixture.
6
Garnish and serve: Garnish with beni shoga (pickled ginger) and chopped green onions (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, use a high-quality soy sauce.

Do not overcook the beef, as it will become tough.

Adjust the amount of sugar to your preference.

Serve with a side of miso soup for a complete meal.

If you prefer a sweeter gyudon, add a bit more mirin or sugar to the sauce.

If you want a slightly thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the sauce during the last minute of simmering.

Cooking Equipment

Large skillet or frying pan

Medium saucepan

Rice cooker or pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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