My 15-minute gyudon. Thinly sliced beef simmered with onion in a sweet-savoury dashi broth, served over rice with a jammy soft-boiled egg on top.
Gyudon (Japanese Beef and Rice Bowl)
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Category
Dinner
Servings
1
Prep time
5 minutes
Cook time
10 minutes
Gyudon is one of those Japanese dishes that started as street food and became a national comfort classic. Thinly sliced beef gently poached with onion in a sweet-savoury dashi broth, spooned over hot rice with a soft-boiled egg, a scatter of spring onion and a mound of pickled red ginger for the tang. Fifteen minutes from pantry to bowl. My kind of solo dinner.
My Gyudon Recipe Explained
Poach, don’t fry, the beef
Gyudon isn’t a stir-fry. The beef goes into the simmering broth once the onions are soft, and it very gently poaches for 2 to 3 minutes. That’s it. Poaching keeps the meat tender because there’s no dry heat toughening the fibres, and the beef fat and juices leach into the broth as it cooks, thickening and enriching the sauce. If you fry the beef first, you’ve made a stir-fry, not a gyudon.
Slice the beef paper-thin against the grain
The beef needs to be sliced very thin so it cooks through in seconds and stays tender. If your slices are too thick, they’ll seize up in the broth. Freezing the beef for 20 to 30 minutes firms it up and makes it much easier to slice cleanly at home. Always cut against the grain (perpendicular to the muscle fibres) so each slice has short fibres, which is what makes meat feel tender when you chew it.
The broth
The broth is the heart of this dish. Dashi (Japanese stock made from kombu and bonito) gives it umami depth, soy brings salt and colour, mirin adds sweetness and gloss, sake softens the harsh edges. Instant dashi is a cheat but a legit one. It’s what most Japanese home cooks use on a weeknight too. If you have time to make dashi from scratch, the result is even better, but the instant version does 90% of the job.
Ingredient Notes
Beef: Ribeye is what I use because it has enough fat marbled through to poach without going tough. This dish is a great use for offcuts and end pieces from steaks you’ve cut yourself. Ask your butcher for offcuts if you don’t cut your own. Supermarket stir-fry beef strips also work, or slice a piece of sirloin or scotch fillet paper-thin at home.
Dashi powder: Instant dashi is granulated bonito and kombu extract. A small amount in hot water gives you a dashi flavour in seconds. Look for it in the Asian section of most supermarkets or an Asian grocer. If you can’t find any, a vegetable stock cube plus a splash of soy will get you close but the umami depth won’t be quite the same.
Mirin and sake: Mirin is a sweetened rice wine used almost purely for flavour, and it’s what gives the broth its slight sweetness and glossy finish. Sake is dry rice wine used to lift and round out the other flavours. Both are worth having in your pantry if you cook Japanese food at all. If you don’t have sake, a splash of dry white wine works in a pinch. Don’t skip the mirin.
Pickled red ginger (beni shoga): These bright pink shreds of pickled ginger are non-negotiable on a gyudon. They cut through the richness and add a sharp, briny pop. Find them in the Asian section of larger supermarkets or any Japanese grocer. Don’t confuse them with the pale pink sushi ginger (gari), which is milder and sweeter.
Equipment
Medium saucepan (for the broth)
Small pot (for the egg)
Chopping board
Sharp chef’s knife (for slicing the beef)
Silicone spatula
Fine grater or microplane (for the ginger and garlic)
Ingredients
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1 egg
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220g ribeye (or steak offcuts, or supermarket stir-fry beef)
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1 brown onion, finely sliced
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2 spring onions, whites and greens separated
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1 garlic clove, peeled
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½ thumb-size piece fresh ginger
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100ml water
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1 tsp instant dashi powder (or ½ sachet, depending on brand)
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1 tbsp light soy sauce
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1 tbsp mirin
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½ tbsp sake
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1 cup steamed Japanese short-grain rice, to serve
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pickled red ginger (beni shoga), to serve
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toasted white sesame seeds, to serve
Directions
Cook the egg
Bring a small pot of water to a boil over high heat. Gently lower the egg in and boil for exactly 6 minutes for a jammy soft-boiled centre. Transfer to a bowl of ice water or run under cold water for 1 to 2 minutes to stop the cooking, then peel and set aside.
Build the broth and cook the beef
In a medium saucepan, add the water and bring to a simmer over medium heat. Whisk in the dashi powder, soy sauce, mirin and sake. Finely grate the garlic and ginger straight into the broth. Turn the heat down to keep it at a gentle simmer.
Add the sliced onion to the broth. Cook over low-medium heat for 4 to 5 minutes, stirring occasionally, until soft and translucent with a hint of colour at the edges.
Slice the beef paper-thin against the grain. Add to the pan in a single layer and gently mix through the onion so the beef is submerged in the broth. Poach for 2 to 3 minutes until just cooked through. Add a small splash of water if the broth reduces too much. Taste and adjust with a pinch of salt if needed.
Finish and serve
Finely slice the spring onions on an angle, keeping the whites and greens separated. Fold the whites through the beef and onion.
Scoop the steamed rice into a large bowl. Ladle the beef, onion and broth over the rice, making sure to get plenty of sauce on. Halve the soft-boiled egg and place on top.
Garnish with a small mound of pickled red ginger, the spring onion greens and a scatter of sesame seeds. Serve immediately.
Recipe notes
Chef Tips
Freeze the beef before slicing
For paper-thin slices at home, put your beef in the freezer for 20 to 30 minutes before slicing. The firm chill lets you get much thinner, cleaner cuts than trying to slice room-temperature beef. Use your sharpest knife and always cut against the grain. If your slices are too thick, the beef will toughen up in the poach.
Grate ginger unpeeled if you’re in a rush
Most of the flavour is right under the skin anyway. If you’re in a hurry, wash the ginger well and grate it whole (skin on) straight into the pan. The peel almost disappears into the broth and nobody will know the difference.
Storage
Gyudon is at its best served fresh, but the beef and broth mixture will keep in an airtight container in the fridge for up to 2 days. Store it separately from the rice and garnishes. Reheat gently in a pan over low heat with a splash of water to loosen it. The egg doesn’t store well once peeled, so cook a fresh one when you reheat.
FAQs
Can I make more than one serving at a time? Yes, easily. Double or triple the recipe in the same pan. Just make sure the pan is wide enough that the beef sits in a single layer when it goes in, so it poaches instead of steaming in a pile. Scale the water, dashi, soy, mirin and sake with the beef.
Can I use a different cut of beef? Yes. Sirloin, scotch fillet or a thinly sliced chuck all work. This dish is a great home for steak offcuts or trimmings. The main thing is that the beef is sliced very thin, so it cooks through fast without going tough. Some supermarkets sell stir-fry beef strips, which are perfect straight out of the packet.
Can I make this without sake? Yes. Sub in a splash of dry white wine, or just leave it out and add a touch more mirin. Sake isn’t strictly essential, but it does round out the flavour. Skip the sake before you skip the mirin.
What’s the best rice for gyudon? Japanese short-grain rice (the same variety used for sushi) is the classic. It’s slightly sticky and has enough body to hold the broth without turning to mush. If you don’t have any, medium-grain works too. Long-grain rice like jasmine or basmati doesn’t have quite the same texture but will do the job in a pinch.
Can I make this vegetarian? The whole thing is built around beef and dashi, so it’s hard to fully translate. If you want to try, use kombu dashi (made with just seaweed, no bonito) and swap the beef for firm mushrooms like king oyster or shiitake, thinly sliced. It becomes a different dish but a good one.
