Gyudon (Japanese Beef and Onion Rice Bowl)

Thinly sliced beef and onions simmered in a sweet soy and ginger sauce over rice.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 300g short-grain or sushi rice
  • 360ml cold water
  • 400g thinly sliced beef sirloin or rump
  • 2 onions, thinly sliced
  • For the sauce: 250ml water
  • For the sauce: 1 tsp dashi granules
  • For the sauce: 4 tbsp light soy sauce
  • For the sauce: 3 tbsp mirin
  • For the sauce: 2 tbsp caster sugar
  • For the sauce: 2cm fresh root ginger, finely grated
  • Pickled sushi ginger, to serve
  • 3 spring onions, finely sliced

Method

  1. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

  2. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

  3. Bring the sauce ingredients to a simmer in a large frying pan, stirring until the sugar and dashi have dissolved. Add the onions and simmer for 8 minutes until soft.

  4. Add the beef, separating the slices, and simmer for 3 to 4 minutes until just cooked, skimming off any scum.

  5. Divide the rice between 4 deep bowls, spoon over the beef, onions and sauce, and top with pickled ginger and spring onions.