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Japanese Beef and Rice Bowl (Gyudon)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 1 hr
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Japanese
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Balanced
Allergens
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Japanese Beef and Rice Bowl (Gyudon) brings together 12 ounces boneless beef sirloin, 6 green onions, 2 1/2 cups short-grain rice in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 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
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Instructions
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.
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