Japanese · Lunch · Dinner
Gyudon (Japanese Beef and Onion Rice Bowl)
牛丼
Tender slices of lean beef and sweet onion simmered in a savoury dashi, soy and mirin broth, spooned over nutty short-grain brown rice. A comforting Japanese bowl that is lighter than the takeaway version but just as satisfying.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 57% · Fat 14% · Protein 29%
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Ingredients
For 4 servings- 1 1/2 cups300 gshort-grain brown rice
- 2 1/4 cups540 gwater for rice
- 1 lb450 glean beef sirloin, very thinly sliced
- 2 medium300 gonions, thinly sliced
- 1 1/2 cups360 gdashi stock
- 3 tbsp48 greduced-sodium soy sauce
- 2 tbsp36 gmirin
- 2 tbsp30 gsake
- 1 tbsp12 gsugar
- 2 cm piece10 gfresh ginger, grated
- 2 stalks30 gspring onions, thinly sliced
- 4 tbsp20 gpickled red ginger (beni shoga) (optional)
- 1/2 tspshichimi togarashi (optional)
Steps
- 1
Rinse the brown rice in cold water until the water runs mostly clear, then drain.
- 2
Put the rice and the 540 g water in a pot, bring to a boil, cover and simmer on low for 40 minutes.
- 3
Take the rice off the heat and leave it covered to steam for 10 minutes.
- 4
While the rice cooks, slice the onions and beef as thinly as you can; partly freezing the beef for 15 minutes makes slicing easier.
- 5
In a wide pan, combine the dashi, soy sauce, mirin, sake, sugar and grated ginger and bring to a simmer.
- 6
Add the onions and simmer for 6–8 minutes until soft and translucent.
- 7
Spread the beef slices into the simmering broth, separating them with chopsticks.
- 8
Simmer for 2–3 minutes, skimming off any foam, until the beef is no longer pink and cooked through.
- 9
Divide the rice among four bowls and ladle the beef, onions and some broth over the top.
- 10
Scatter with spring onions and add pickled ginger and shichimi togarashi if you like.
Swaps, storage and make-ahead
Swaps
- Use thinly sliced chicken thigh instead of beef sirloin, simmering it until cooked through with no pink remaining.
- Swap the brown rice for white short-grain rice and cut the simmer time to about 15 minutes with less water, following the packet directions.
- For a gluten-free bowl, use tamari labelled gluten-free in place of soy sauce, and choose dashi, mirin and shichimi togarashi labelled gluten-free.
- If you don't have sake, replace it with the same amount of extra dashi stock.
Storage
Refrigerate the beef mixture and rice in separate airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Cool the rice quickly; the beef and onions can be frozen for up to 2 months, though the onions soften on thawing.
Make ahead
Cook the rice and slice the beef and onions up to a day ahead and keep them covered in the fridge. You can also mix the dashi, soy, mirin, sake, sugar and ginger in advance so the simmering step takes only about 10 minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyFishSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (529 g) | Per 100 g | |
|---|---|---|
| Calories | 508 kcal | 96 kcal |
| Protein | 34.7 g | 6.6 g |
| Carbohydrates | 69.6 g | 13.2 g |
| of which sugars | 6.5 g | 1.2 g |
| Fiber | 4.2 g | 0.8 g |
| Fat | 7.5 g | 1.4 g |
| of which saturated | 2.3 g | 0.4 g |
| Sodium | 649 mg | 123 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
