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Japanese · Dinner

Gyudon

Paper-thin beef and tender onion briefly simmered in savory-sweet dashi, sake, mirin, and soy over rice with scallion and red pickled ginger.

About 25 minTotal
About 25 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Japanese gyudon with paper-thin simmered beef and onion over white rice, scallions, red pickled ginger, and shichimi.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 4 cups cooked Japanese short-grain rice
  • 1 1/2 cups dashi
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 large yellow onion, thinly sliced
  • 1 1/2 pounds well-marbled beef chuck or ribeye, frozen 30 minutes and sliced paper-thin
  • 4 scallions, thinly sliced
  • 1/2 cup beni shoga red pickled ginger
  • 2 teaspoons shichimi togarashi, for serving

Instructions

  1. Combine dashi, sake, mirin, soy, and sugar in a . Separate onion slices through the liquid and lay paper-thin beef over them in one even layer.

  2. Cover and bring to a simmer over medium heat, then reduce to low and cook 3 to 4 minutes, separating beef gently with chopsticks or tongs.

  3. Skim foam and excess surface fat. Stop cooking as soon as beef has no raw pink and reaches 145°F; prolonged simmering makes thin slices tough.

  4. Scatter scallions, cover 1 minute, and taste the broth for a balanced savory sweetness rather than reducing it to syrup.

  5. Divide rice among bowls, spoon over beef and onion, and add only enough broth to season the rice. Top with beni shoga and serve shichimi alongside.

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