Gyudon (牛丼)
For those eager to experience the magic of Japanese food firsthand, countless restaurants across Japan stand ready to welcome you with open arms and steaming bowls of gyudon (牛丼).
And for those unable to make the journey, fear not – with a few simple ingredients and a bit of culinary prowess, gyudon can easily be recreated in the comfort of your own kitchen, allowing you to savor a taste of Japan wherever you may be.
Gyudon consists of thinly sliced beef simmered in a sweet and savory soy sauce-based broth, served over a bowl of steamed rice. Topped with tender onions and often accompanied by a perfectly cooked egg, gyudon is a comforting and satisfying meal enjoyed by many across Japan and beyond.
Whether enjoyed as a quick lunch on the go or as a comforting dinner after a long day, Gyudon never fails to satisfy. Its warm, hearty flavors and soul-soothing qualities make it a true comfort food classic, beloved by locals and visitors alike.
Recommended Rice Cookers
Gyudon is served over a bed of steamed rice. The most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.
While short-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Gyudon (牛丼)
- Total Time: 20 minutes
Description
Gyudon is a traditional Japanese dish featuring thinly sliced beef and onions simmered in a savory-sweet sauce, served over rice. It’s a comforting and satisfying meal celebrated for its rich flavors and simplicity.
Ingredients
- 1/2 lb ribeye or chuck meat
- 1/2 yellow onion
- 1/2 cup dashi stock (can also substitute using 1/2 cup water and 3 tbsp hondashi)
- 2 tbsp granulated sugar
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 servings rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- For garnishing (optional): Pickled red ginger and sliced green onions
Instructions
- To a large pan, bring dashi, sugar, mirin, and soy sauce to a simmer.
- Thinly slice your onions by cutting the onion from pole to pole. Add the onions to the same pan, cooking for 5 minutes on simmer.
- Thinly slice your meat against the grain and add to pan, on top of onions. Let cook for additional 8-10 minutes, covering with a lid.
- Serve over rice and garnish with green onions and red pickled ginger.
Notes
I typically recommend buying your meat pre-sliced so you don’t have to. But if you can’t find pre-sliced meat, just freeze your meat for a couple hours before cooking to make it easier to slice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2