Gyudon (Beef Bowl) with Pickled Ginger

Thinly sliced beef simmered in a sweet and savory sauce with onions, served over rice with a generous helping of pickled ginger (beni shoga).

Prep Time

15 minutes

Total Time

45 minutes

Calories

520 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.19/serving

Season:

🌍 Year-round

Meal Type:

Lunch

Cuisine:

Asian

Main Ingredient:

Beef•Rice

Ingredients

Servings

1lbThinly Sliced Beef(Ribeye, sirloin, or beef specifically sliced for sukiyaki work well. Can also use shaved beef.)

£6.50

1largeYellow Onion(Thinly sliced)

£0.60

1cupDashi(Can substitute with beef broth or chicken broth mixed with a pinch of bonito flakes (optional))

£1.00

0.3cupSoy Sauce(Use a good quality soy sauce)

£0.25

0.3cupMirin(Japanese sweet rice wine)

£0.75

2tablespoonsSake(Optional, but adds depth of flavor)

£0.50

2tablespoonsSugar(Adjust to your preferred sweetness)

£0.05

4cupsCooked Rice(Japanese short-grain rice is preferred)

£1.20

To tastePickled Ginger (Beni Shoga)(For serving)

£1.50

To tasteGreen onions(Chopped, for serving (optional))

£0.40

Total Cost

£12.75

£3.19 per serving

Instructions

1.
Cook the rice according to package directions or your preferred method.
2.
In a large skillet or pot, combine dashi, soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat, stirring until sugar is dissolved.
3.
Add the thinly sliced onions to the simmering sauce. Cook until softened, about 5-7 minutes.
4.
Increase the heat slightly and add the thinly sliced beef to the pot. Separate the beef slices as you add them to ensure they cook evenly. Cook until the beef is cooked through and no longer pink, about 3-5 minutes. Do not overcook.
5.
Spoon a generous portion of cooked rice into each bowl.
6.
Top the rice with the beef and onion mixture, making sure to include plenty of the sauce.
7.
Garnish with a generous amount of pickled ginger (beni shoga) and chopped green onions, if desired.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

520 kcal / 2175 kJ

Carbs

55g

21% of RDA

Fat

18g

26% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of butter to the sauce at the end.

If you don't have sake, you can substitute with a dry sherry or omit it entirely.

Adjust the sugar to your liking. Some people prefer a sweeter gyudon.

Don't overcrowd the pan when cooking the beef. Cook in batches if necessary.

A soft-boiled egg or onsen tamago (Japanese hot spring egg) is a popular topping for gyudon.

Cooking Equipment

Large skillet or pot

Rice cooker or saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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