Japanese beef bowls make for a simple weeknight dinner.
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What Is Gyudon?
Gyudon (beef bowl) is a type of donburi (rice bowl) featuring thin slices of beef and onions. This hearty dish is typically topped with raw egg or onsen tamago (poached egg) and other condiments like beni shoga (pickled red ginger), sliced scallions, and sesame seeds. Japanese cooks have many takes on this beef-topped bowl of rice, but the most popular variation involves simmering the beef in dashi stock, a flavorful broth made from bonito flakes and kombu (kelp).
The History and Evolution of Gyudon
Beef became popular in Japan during the Meiji period (1868–1912) when Japanese culture became more Westernized. One of the first Japanese dishes to feature beef was gyunabe, beef cooked in a sukiyaki (hot pot) with miso and onions. Soon enough, cooks began to serve gyunabe over rice as a cheaper alternative to the all-beef hot pot dish. In 1899, Eikichi Matsuda opened Yoshinoya, a restaurant that served gyudon to workers at the Nihonbashi Fish Market in Tokyo, popularizing the affordable beef bowls.
Homemade Japanese Gyudon Recipe
makes
prep time
10 mintotal time
25 mincook time
15 minIngredients
- 1
In a large skillet over medium-high heat, combine soy sauce, mirin, sugar, dashi, and ginger. (You can use the extra to make miso soup, a popular side dish for a main course of gyudon.)
- 2
Bring to a simmer, then add beef and onion to the stir fry.
- 3
Cook, stirring occasionally until the beef has cooked through, the onions have softened, and the sauce has reduced.
- 4
Divide the mixture over two bowls of rice.
- 5
Top the rice bowls with poached eggs, green onions, and sesame seeds, beni shoga, and shichimi togarashi, if desired.
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