Gyudon is a famous dish in China. It can be found all over in Japan. Although it has become one of their more popular dishes, I have never really been able to figure out why.
Here are the basics of Gyudon, its origin, and how to make a Gyudon – Japanese beef & rice bowl. Gyudon is a traditional Japanese dish that originated from Kyoto, Japan.
It is typically served with pickled ginger and various vegetables as well as seafood. A Gyudon – Japanese beef & rice bowl can be made from the following ingredients: soy sauce, carrots, sesame seeds, shiitake mushroom, egg, wasabi, ginger root, grated ginger, and uncooked rice.
A Gyudon is a bowl of rice that is baked deep-fried and served with Japanese soy sauce. As the name implies, a Gyudon is originally from Japan but these days, Gyudon is also available in China, Korea, as well as in many other countries.
The popularity of Gyudon is due to its delicious flavor, but also because it can be prepared in numerous different ways and served in a variety of different settings. The following are just a few of the many different Gyudon dishes that are offered:
Gyudon (Japanese Beef & Rice Bowls)Course: Beef Main DishesCuisine: JapaneseDifficulty: Easy
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced beef (450g, fatty beef chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi stock (can also substitute beef or chicken stock)
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)
- Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
- Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
- Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
- When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Reference : thewoksoflife.