About YUU日本語
Gyudon (Beef Bowl)
Serves 2 · About 20 min
Beef and onion simmered in a sweet and salty soy sauce and sugar broth, served on rice. Made in 1 pot.
① Cut the onion and meat→② Simmer the onion in the broth→③ Add the beef→④ Simmer→⑤ Put on rice
What to buy
Meat
Vegetables
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the onion and meat
- Cut the onion in half lengthwise, then cut 5 mm–1 cm wide
- Cut only the big pieces of beef to about 5 cm
How to tell it's doneThe onion and meat are cut.
2
Simmer the onion in the broth
- In a pot, put 200 ml water, 1/2 tsp dashi granules, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar and 1 tsp ginger, and put over medium heat
- When it boils, add the onion and simmer
How to tell it's doneThe onion is soft and a little see-through.
3
Add the beef, pulling it apart
- Add the beef to the broth a little at a time, pulling it apart (if you add it in a lump, it sticks together)
- Scoop out the brownish foam (scum) that comes up with a ladle and throw it away
How to tell it's doneAll the meat is in the broth, and most of the scum has been skimmed off.
4
Simmer on medium-low heat
- Turn to medium-low heat and simmer, stirring now and then with cooking chopsticks
- Taste it. If bland, add 1 tsp soy sauce. If too strong, add water 2 tbsp at a time
How to tell it's doneTake out 1 piece of meat and look: no red or pink parts, and it is brown all over. The onion has turned brown.
Be carefulIf you keep boiling it hard on high heat, the beef shrinks and gets tough.
5
Put on rice
- Put rice in bowls
- Put half of the meat and onion on each, and pour on 1/2–1 ladle of the broth
- Put pickled red ginger on top if you have it
ReadyThe meat and onion are on the rice, and a little broth has soaked into the rice.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat is toughYou simmered too long on high heat. Next time, simmer 5 minutes on medium-low heat in step 4.
The flavor is too strong or saltyThe broth boiled down. This time, add water 2 tbsp at a time and warm it up again.
The onion is hardThe simmering time in step 2 was short. Simmer until the onion is soft before adding the meat.
The broth is cloudy and the flavor seems messyYou did not skim off the scum in step 3. Next time, skim it right after adding the meat.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me