This delicious gyudon beef bowl is based on the signature dish from a famous chain restaurant in Japan called "Sukiya," and now you can make it in your own kitchen! Thinly sliced beef cooked in a delicious dashi sauce with simmered onions served on a bed of fluffy Japanese white rice. So much comfort in one bowl!
INGREDIENTS: - 100 g yellow onion - 150 g thinly sliced beef - end cuts, Philly steak meat or similar - 2 portions cooked Japanese short-grain rice - red pickled ginger - benishoga - Japanese chili powder - shichimi togarashi optional
Broth - 300 ml dashi stock - 2 tbsp soy sauce - 2 tbsp mirin - 2 tbsp sake - 1 ½ tbsp light brown sugar - ½ tbsp shiro dashi - OR light "usukuchi" soy sauce - 1 tsp grated ginger - or ginger paste - ¼ tsp grated garlic - or garlic paste - ½ tsp Chinese-style chicken bouillon powder - I use youki garasupu
FAQ WHAT DOES GYUDON MEAN? Gyudon (牛丼) literally means "beef bowl" in English.
WHAT KIND OF BEEF IS USED FOR GYUDON? If we're talking about the gyudon from popular restaurants like Sukiya and Yoshinoya specifically, they use beef short plate (beef belly) sourced from the U.S. or Canada. See the post above for more options and information.
WHAT SHOULD I SERVE WITH GYUDON? In Japan, it's popular to garnish gyudon with chopped spring onions, pickled ginger or raw/soft boiled egg. You can eat miso soup, pickles or salad on the side if you like.
TIMESTAMPS: 00:34 Marinating the beef 01:28 Cutting the onion 02:04 Frying the onion 02:32 Cooking the beef 02:45 About gyudon 03:27 Making the sauce 04:20 Simmering 04:43 Dishing up and garnish ABOUT SUDACHI RECIPES: Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
Hey guys, it's Yuto here from SashiRecipes.com and today I'm going to show you how to make
Gyudon, a delicious rice ball dish with beef, onions and a delicious sauce.
This recipe takes about 25 to 30 minutes so I recommend setting the rice before you start.
First we're going to marinate the beef a little. For this you will need 230 grams or half a pound
of thinly sliced beef. Just a cheap cut works fine for this dish. If you're cutting it yourself,
freeze it a little so it's easier to cut. One tablespoon of mirin, two tablespoons of white wine,
two tablespoons of soy sauce, half teaspoon of ginger paste and half teaspoon of garlic paste.
So we add it all to a container and mix it well to make sure every piece of meat is covered.
This step helps soften the meat and give it extra flavour. It doesn't need a long
marinating time, maybe about 10 minutes. In the meantime we can cut and cook the onion.
So take half an onion and cut it into chunky pieces like this.
Then we're going to heat a frying pan on medium and add a teaspoon of oil. I'm using vegetable
oil but any oil with a mild flavour works fine. Once it's hot add the onions. We want to fry
them until they're slightly softened. We don't want them to be too soft because we're going
to continue cooking them with the meat and sauce later. I'd say about three minutes is good.
About three minutes is up, let's add the beef. Make sure you add the marinade too because it
will add more flavour to the sauce. We don't want to cook the beef too much, just seal the surface.
You might be wondering what the word gyudon means. Well in Japanese gyu means cow and don
is short for donburi which means rice ball. So simply it means beef rice ball.
There's also a similar dish called butadon which is made with pork instead. Donburi is actually
considered a kind of fast food in Japan. It's supposed to be cheap, tasty and quick. That's
why it's okay to use cheaper cuts of meat. One of the most popular gyudon chain restaurants is called
There are more than 2,000 stores across Japan. If you've ever been to Japan I'm sure you've seen it.
Once it's lightly sealed we're gonna make the sauce. For this you will need one tablespoon of
white wine, one tablespoon of soy sauce, one tablespoon of sugar, one tablespoon of tsuyu sauce
and 300 milliliters of water. Just add everything to the pan, give it a little stir and then we're
gonna bring it to a boil. One of my favorite things about this recipe is it only uses one pan.
It's so simple to make and it's really packed with flavor, not to mention less washing up.
Also if you can't find tsuyu sauce you can just add extra soy sauce. I like using tsuyu sauce
because it has a dashi base and adds some umami to the dish but it's not essential.
Once it's boiling we're gonna turn the heat down to a simmer
and leave that for 10 minutes. We want the sauce to reduce by about half.
So 10 minutes are up, let's remove it from the heat and dish up. Pour the sauce over the top
of the gyudon. The rice is gonna soak up all the delicious flavor. Then finally we usually garnish
with a red pickled ginger called beni shoga and you can even add an egg or some chopped
green onion if you like. So there you have it, delicious and flavorful gyudon. If you enjoyed
this video feel free to like and subscribe to our channel. We have more easy and tasty
Japanese recipes to share with you. Thanks for watching, I hope to see you next time.
