dinner · dairy-free
Japanese beef and onion gyudon
A quick Japanese rice bowl of paper-thin beef and onion simmered in a sweet-salty broth of dashi, soy sauce and mirin. The savory juices soak into the rice, so it eats like a full meal in minutes.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the onion into thin slices. Combine the dashi, soy sauce, mirin and sugar in a pan and bring to a gentle simmer.
-
2
Add the onion and cook until it turns soft, about 7 minutes.
-
3
Slip in the beef a few slices at a time and simmer until the thickest pieces reach 63°C (145°F).
-
4
Remove the pan from the heat and let the beef sit in the broth for 3 minutes.
-
5
Portion the hot rice into bowls and ladle the beef, onions and broth over the top.
