Japanese
Weeknight Japanese Gyudon Beef Bowls
Thin-sliced beef and onions simmer in dashi, tamari, mirin, and sake until the broth is savory-sweet and the meat is just tender. Spoon it over hot rice with a soft egg and pickled ginger, and the whole bowl tastes like the clean, comforting Japanese fast-food classic at its best.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 25 mins
- Serves
- 2
- Cost
- Medium
- Cuisine
- Japanese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Cook the rice with 1 1/4 cups water and keep it warm. If using eggs, soft-boil them for 6 1/2 minutes, chill, peel, and halve them.
- Combine the dashi, tamari, mirin, sake, and sugar in a wide skillet and bring to a simmer over medium heat.
- Add the onion, cover, and cook for 4 to 5 minutes until softened and lightly sweet.
- Uncover and add the beef in an even layer. Simmer gently for 1 to 2 minutes, turning the slices once, until just cooked through; do not boil hard or the beef will toughen.
- Divide the rice between bowls, spoon the beef, onion, and broth over the top, and garnish with scallions, pickled ginger, shichimi, and egg if using.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The broth is seasoned with tamari, so the bowl is naturally gluten-free and dairy-free as written.