Gyudon, a beloved Japanese comfort food, translates literally to "beef bowl" and perfectly encapsulates its essence: tender beef simmered in a sweet and savory sauce, served over fluffy white rice. This iconic dish is a staple in Japanese homes and restaurants alike, its simple yet deeply satisfying flavors making it a crowd-pleaser. The versatility of gyudon allows for easy customization, whether you prefer a richer, more decadent sauce or a lighter, brighter version. From humble beginnings as a quick and inexpensive meal, gyudon has risen to become a national treasure, its popularity spanning generations.
Its readily available ingredients and surprisingly quick preparation time make gyudon perfect for a weeknight meal. Ready to experience the deliciousness of homemade gyudon? Let's dive into the step-by-step instructions that will guide you through creating this perfect Japanese comfort food.
Tools Needed
- Frying pan
- Container for marinating
Ingredients
- Thinly sliced beef: 230g (1/2 lb)
- Mirin: 1 tbsp
- White wine: 2 tbsp
- Soy sauce: 2 tbsp
- Ginger paste: 1/2 tsp
- Garlic paste: 1/2 tsp
- Onion: 1/2
- Oil: 1 tsp
- White wine (for sauce): 1 tbsp
- Soy sauce (for sauce): 1 tbsp
- Sugar: 1 tbsp
- Water: 300ml
- Cooked rice
- Pickled ginger (beni shoga)
- Egg (optional)
- Chopped green onion (optional)
Step-by-Step Instructions
Step 1. Marinate and Prep
- Combine beef, mirin, white wine, soy sauce, ginger paste, and garlic paste in a container. Mix well to ensure each piece of meat is covered. Let it marinate for about 10 minutes.
Step 2. Sauté and Cook Beef
- Cut half an onion into chunky pieces.
- Heat a frying pan over medium heat. Add 1 teaspoon of oil and sauté the onions until slightly softened (about 3 minutes).
- Add the marinated beef (including the marinade) to the pan. Seal the surface of the beef, but don't overcook.
Step 3. Simmer the Sauce
- Add white wine, soy sauce, sugar, and water to the pan. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing the sauce to reduce by about half.
Step 4. Combine and Garnish
- Pour the sauce over the beef and onions. Serve over cooked rice. Garnish with pickled ginger (beni shoga), a soft boiled egg, and/or chopped green onion, if desired.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Freezing the beef slightly before cutting makes it easier to slice thinly.
- A cheap cut of beef works well for gyudon.
- Don't overcook the onions; you want them slightly softened, not mushy.
- Using only one pan simplifies cleanup.
- If you don't have mirin, you can use extra soy sauce.
Nutrition
- N/A
FAQs
1. Can I use a different type of beef for this recipe?
Yes! Thinly sliced sirloin, ribeye, or even stew beef will work. Just ensure it's thinly sliced for quicker cooking.
2. What if I don't have mirin?
You can substitute with a mixture of 1 tablespoon of sake and 1 tablespoon of sugar, or simply use more sake and a touch more sugar for sweetness.
3. Can I make this recipe ahead of time?
Yes, the gyudon can be made ahead and reheated. The flavors actually improve after sitting for a while!
Enjoy your delicious and authentic 15-minute gyudon! This recipe is perfect for a quick weeknight dinner or a satisfying weekend lunch. Now go forth and impress your friends and family with your newfound culinary skills!