Gyudon (Japanese Beef Bowl Over Rice).

  • September 7th, 2020
  • By Katy Jao
Ingredients:
  • 1 pound of thinly sliced ribeye
  • 2 tablespoons soy sauce
  • 1 onion
  • 1 tsp sugar
  • 2 tablespoons mirin
  • 2 tablespoons rice wine
  • White sesame seeds for garnish (optional)
Details:
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Makes: 2 servings
Instructions:

Refer to process photos below.

  1. Marinate 1 pound of thinly sliced ribeye with soy sauce in a bowl for at least 5 minutes.
  2. Cut 1 onion into thin slices.
  3. Over medium high heat, sauté the onions until soft.
  4. Add the meat into the pan. Cook until the meat is lightly browned, but still a little pink.
  5. Stir sugar, mirin, and rice wine together in a small bowl until the sugar dissolves.
  6. Pour the rice wine mixture over the meat. Stir to combine.
  7. Turn off the heat and serve atop a bowl of freshly steamed rice.

In 20 minutes, this meal can be whipped up and served. With a steaming bowl of rice and an egg on top, this meal is one of my top favorite comfort foods.

why i love this recipe

My grandma and I used to always go to Yoshinoya to escape the suffocating Taiwan summer heat and to snack on delicious Japanese rice bowls. She would always get the gyudon, which is a Japanese rice bowl topped with beef and onions in a sweet and savory sauce. I love this recipe because it reminds me of my summers with her and because it's so simple and delicious. This is a great one-pan dish that can be ready to eat in less than 20 minutes.

Tips and Suggestions
  • Since the beef is sliced so thinly, it's important to work quickly when cooking. Be mindful to not overcook the beef.
Notes:
  • If you wanted to, you could beat 2-3 eggs in a bowl and pour it over the hot beef and onions and cook for a few minutes before turning off the heat. This would be enough eggs to cover the frying pan. Serve the egg and beef mixture on rice!
Let's wrap this up

Whenever you're in the mood for a cozy bowl of rice and comfort, make this gyudon! I can't wait for you all to try it. Tag us @chowwithjao on Instagram if you make it at home!