Easy 15-Minute Gyudon (Japanese Beef Rice Bowl) Recipe
This easy and authentic 15-minute Gyudon recipe features tender thinly sliced rib eye beef simmered with onions in a flavorful broth, served over steamed rice for a classic Japanese beef rice bowl experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Ingredients
- 1/2 lb thinly sliced rib eye beef (thawed)
- 1 medium-sized onion (julienned and layers separated)
- 3 cups cooked short grain rice (or jasmine rice (add more if desired))
- 1/2 cup water (room temperature)
- 1/2 teaspoon hondashi powder ((aka instant dashi powder))
- 1/4 cup mirin
- 3 tbsp regular soy sauce (or light soy sauce)
- 3 tablespoon cooking sake (or dry sherry / rice vinegar)
- 1 tbsp white granulated sugar (or cane sugar)
- 2 garlic cloves (minced)
- 1 teaspoon ginger (thinly sliced)
- 1 green onion (finely chopped)
- 1/2 tsp sesame seeds
- 2 tbsp pickled ginger
- 2 onsen tamagos (or poached eggs)
Instructions
- Add broth ingredients: Add the broth ingredients as listed above into a large pan. Stir to dissolve the sugar and bring to a rolling simmer on medium heat.
- Cook onions: Then add sliced onions and cook until softened and slightly translucent, about 2-3 minutes.
- Cook beef: Mix in the sliced beef with the onions and cook it through, about 2-3 minutes.
- Serve: Remove the pan off heat. Serve the beef and onions over steamed rice with some of the broth. Garnish with green onions, sesame seeds, pickled ginger or an onsen tamago as desired.
Notes
Keywords: Gyudon recipe, Japanese beef rice bowl, easy Gyudon, quick Japanese meals, stovetop Gyudon
