Japanese Beef and Rice Bowl (Gyudon)

“This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut beef into 1/8 inch thick slices.
  2. Cut slices into strips about 1 inch wide and 2 or 3 inches long.
  3. Cut green onions crosswise into 1 inch lengths.
  4. Reserve.
  5. Wash rice with cold water.
  6. Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
  7. About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
  8. Add beef and boil until beef reaches desired doneness.
  9. Add green onions and boil 30 seconds.
  10. Remove from heat.
  11. Divide rice among 4 individual serving bowls.
  12. Place equal amounts of beef and onions over rice in each bowl.
  13. Ladle equal amounts of cooking liquid into each bowl.
  14. Serve immediately.
  15. 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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