Gyudon

Ingredients

Instructions

1. 1

   Slice the onion into thin half-moons. If the beef is not already very thin, separate the slices so they cook evenly. Have the cooked rice ready to reheat if needed.

2. 2

   Place the cooked rice in a microwave-safe bowl with the water, cover loosely, and heat until hot and fluffy, about 1 minute. Divide between 2 serving bowls.

3. 3

   In a medium frying pan, combine the dashi, soy sauce, mirin, and sugar. Bring to a brisk simmer over medium-high heat, stirring just until the sugar dissolves.

4. 4

   Add the onion and simmer for 2 to 3 minutes until it begins to soften but still keeps some shape. This gives the bowl the classic sweet-savory onion texture.

5. 5

   Add the thinly sliced beef, spreading it out so it does not clump. Simmer gently for 2 to 3 minutes, turning once, until the beef is just cooked and tender. Skim off any foam if desired for a cleaner-tasting sauce; do not boil hard or the beef may toughen.

6. 6

   Spoon the beef, onion, and some of the simmering broth over the rice. Top each bowl with pickled red ginger and serve immediately.

Nutrition per serving

Notes

• •For a true 15-minute version, use pre-cooked or leftover rice; freshly cooking rice will add significant time.
• •If available, use ribeye or chuck sliced very thin for the best balance of tenderness and flavor.
• •A few spoonfuls of broth over the rice is traditional, but do not flood the bowl or the rice will become mushy.
• •You can add a softly cooked onsen egg if desired, though it is not essential for a classic beginner version.

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