Best Gyudon Japanese Beef Bowl Recipes

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JAPANESE GYUDON (BEEF BOWL)



Japanese Gyudon (Beef Bowl) image

Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan. Top with benishoga (pickled red ginger) if desired.

Provided by lkkpd

Categories     World Cuisine Recipes     Asian     Japanese

Time 57m

Yield 8

Number Of Ingredients 8

4 cups Japanese sushi-style rice
1 ⅓ cups dashi soup
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons white sugar
1 teaspoon sake
1 onion, thinly sliced
1 pound thinly sliced beef sirloin, cut into 2-inch pieces

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
  • Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 87.5 g, Cholesterol 24.8 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 646.9 mg, Sugar 6.8 g

JAPANESE BEEF AND RICE BOWL (GYUDON)



Japanese Beef and Rice Bowl (Gyudon) image

This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.

Provided by Chicagopm

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces boneless beef sirloin
6 green onions
2 1/2 cups short-grain rice
cold water
3 cups water
1/2 teaspoon salt
1/4 cup mirin
1/4 cup soy sauce

Steps:

  • Cut beef into 1/8 inch thick slices.
  • Cut slices into strips about 1 inch wide and 2 or 3 inches long.
  • Cut green onions crosswise into 1 inch lengths.
  • Reserve.
  • Wash rice with cold water.
  • Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
  • About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
  • Add beef and boil until beef reaches desired doneness.
  • Add green onions and boil 30 seconds.
  • Remove from heat.
  • Divide rice among 4 individual serving bowls.
  • Place equal amounts of beef and onions over rice in each bowl.
  • Ladle equal amounts of cooking liquid into each bowl.
  • Serve immediately.
  • Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Nutrition Facts : Calories 584.2, Fat 4.2, SaturatedFat 1.5, Cholesterol 51, Sodium 1444.7, Carbohydrate 102.5, Fiber 4.2, Sugar 1.1, Protein 29.3

GYUDON JAPANESE BEEF BOWL



Gyudon Japanese Beef Bowl image

This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.

Provided by LittoBubbo

Categories     World Cuisine Recipes     Asian     Japanese

Time 22m

Yield 2

Number Of Ingredients 12

1 large white onion
1 teaspoon vegetable oil
½ cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin
1 tablespoon sake
½ pound beef ribeye steak, thinly sliced
1 tablespoon sesame seeds, or to taste
2 green onions, thinly sliced, or to taste
2 teaspoons pickled ginger (beni shoga), or to taste
1 sheet dried seaweed, cut into strips, or to taste

Steps:

  • Halve the onion and discard the central-most part. Cut halves into thin slices.
  • Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
  • Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 21.2 g, Cholesterol 40.6 mg, Fat 15.2 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 5 g, Sodium 977.2 mg, Sugar 13.8 g

GYUDON (JAPANESE BEEF BOWL)



Gyudon (Japanese Beef Bowl) image

This is my kind of Gyudon, my family favorite. I have made it million times (literally). It is such a quick and simple recipe that can be fixed in no time. Even Dashi and Mirin are not required. The recipe is posted here for safe keeping. Hope you like it as much as I do.

Provided by Second2None

Categories     Lunch/Snacks

Time 25m

Yield 2 Bowl, 2 serving(s)

Number Of Ingredients 11

1/2 lb beef, thinly sliced
1 onion, chopped
1 egg, lightly beaten
1 tablespoon vegetable oil
2/3 cup water or 2/3 cup chicken stock
2 1/2 tablespoons Kikkoman soy sauce
1 1/2 tablespoons Chinese wine
1 1/2 tablespoons sugar
pepper, to taste
japanese grounded chili, to taste
2 cups cooked rice

Steps:

  • Combine water, soy sauce, Chinese cooking wine and sugar.
  • Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
  • Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
  • Add the marinade beef and stir-fry until it is cooked about 3 minutes.
  • Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
  • Add beaten egg in the wok and cover for 2 minutes.
  • Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.

TOKYO STYLE GYUDON (JAPANESE BEEF BOWL)



Tokyo Style Gyudon (Japanese Beef Bowl) image

Gyudon is a very popular dish in Japan, as well as one of my own personal favorite comfort foods. It's popularity has even spread to the US, with the popular Japanese chain Yoshinoya expanding across America. This recipe is from a local Japanese restaurant.

Provided by Member 610488

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 cups warm water
3 dried shiitake mushrooms
kombu (3 square inch)
1/4 cup mirin
1 tablespoon granulated sugar
2 medium yellow onions, sliced
1 tablespoon fresh ginger, finely grated
12 ounces beef loin flap steak, cut into 3-inch long pieces
1/4 cup soy sauce
4 cups hot japanese rice
scallion, thinly sliced (garnish)

Steps:

  • Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.
  • Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.
  • Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.
  • Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.
  • Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.

Nutrition Facts : Calories 915.1, Fat 6.2, SaturatedFat 2.2, Cholesterol 67.3, Sodium 1155.2, Carbohydrate 167.2, Fiber 4.2, Sugar 6.1, Protein 40.8

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