gyudon

Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!

Gyudon (Japanese Beef & Rice Bowls)

Neutral oil ((such as vegetable or canola oil))

onions

beef

sugar

mirin

soy sauce

dashi stock ((can

eggs

white rice ((short grain

scallion ((chopped))

sesame seeds ((optional))

Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.

Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.

Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!

When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Learn how to make Gyudon (牛丼; Japanese Beef Bowl)! Easy to make this popular classic Japanese comfort Beef Rice Bowl. Al dente rice top with tender buttery beef in sweet-savory caramelized gyudon sauce.

Instant Pot Gyudon

marbled beef (short ribs) (, thinly sliced)

(30 milliliters) vegetable oil

Shimeji mushroom (Beech mushrooms) (, quartered (optional))

(173 grams) onion (, roughly sliced)

¾ cup (188 milliliters) cold water

(30 milliliters) Japanese soy sauce

(30 milliliters) mirin

(30 milliliters) sake

⅛ teaspoon (0.5 grams) roasted sesame oil

(14 grams) white sugar

½ teaspoon (1.5 grams) dashi powder

(250 milliliters) cold water

(230 grams) medium grain Calrose rice

onions (, finely sliced)

Pink ginger

Prepare Gyudon Ingredients

Prepare Gyudon Ingredients: Slice up a small onion. Finely slice the green onions. Cut off the mushrooms’ bottom ends, then give them a quick rinse.

Lightly Brown Sliced Beef

Lightly Brown Sliced Beef: Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen. Add 2 tbsp (30ml) vegetable oil in the inner pot. Make sure to cover whole bottom with oil. Brown sliced beef in Instant Pot to about 70% doneness, then set aside. *Pro Tip: Brown the beef in batches to avoid overcooking. We&#39;re just enhancing the flavor of the overall dish with a bit of Maillard reaction.

Saute Mushrooms and Onions

Saute Mushrooms &amp; Onions: If necessary, add more vegetable oil in Instant Pot. Add in beech mushrooms, then saute until lightly brown (roughly 6 to 7 minutes). Add in sliced onion, then saute for another 3 minutes. *Pro Tip: Most of the onions will melt into the sauce after pressure cooking. If you want to serve the beef with some sliced onion, set aside half of the onion slices, then mix them in after pressure cooking.

Deglaze Instant Pot

Deglaze Instant Pot: Pour ¾ cup (188ml) cold water in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Rice and Gyudon Sauce

Pressure Cook Rice &amp; Gyudon Sauce: Add 2 tbsp (30ml) Japanese soy sauce, 2 tbsp (30ml) mirin, 2 tbsp (30ml) sake, ⅛ teaspoon (0.5g) roasted sesame oil, 1 tbsp (14g) white sugar, and ½ tsp (1.5g) dashi powder in Instant Pot. Give it a quick mix. Layer a trivet in Instant Pot, then place a bowl with 1 cup (230g) Calrose rice on the rack. Pour 1 cup (250ml) cold water in the rice bowl. Ensure all the rice is soaked in water. With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutes. Open the lid carefully. Optional Step - Cook Eggs: When Instant Pot is pressure cooking, prepare soft or hard boiled eggs on the stove.

Fluff Rice and Thicken Gyudon Sauce

Fluff Rice &amp; Thicken Gyudon Sauce: Remove rice bowl and trivet. Fluff rice with a rice paddle, then set aside. Bring the gyudon sauce mixture to a simmer with the 'Saute' function. Allow the gyudon sauce simmer and thicken to desired thickness. Taste and adjust seasoning by adding more soy sauce or salt if necessary.

Fully Cook Sliced Beef

Fully Cook Sliced Beef: Once the gyudon sauce is thickened to desired thickness, turn off the heat. Add the partially cooked beef and its juice in the Instant Pot. Add in the set aside onion slices (if any). Give the beef mixture a quick mix. Allow the residual heat to fully cook the beef. Once the beef is fully cooked, immediately remove them from heat.

Serve

Serve: Add calrose rice to a serving bowl. Layer the beef on top of the rice. Drizzle the gyudon sauce all over the beef. Garnish with finely sliced green onion, pink ginger (optional), and soft boiled egg (optional). Serve immediately, and enjoy!

Mouth watering gyudon bento recipe with tamagoyaki, furikake rice, and mixed vegetables.&nbsp;

Gyudon Bento

short-grain rice

Lettuce ((for garnish))

Tamagoyaki (Japanese Rolled Omelette) ((pre-cooked, see Notes))

mixed vegetables

Furikake (rice seasoning)

Fill up half of bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.

Reheat leftover gyudon in a frying pan until it's warm thoroughly.

Wash lettuce and pat dry. Place nicely in the bento box.

Pack cooled gyudon on in a silicone cup and put in bento box.

Put Tamagoyaki in the bento box.

Put mixed vegetable in a silicone cup and microwave to defrost. Put it in bento box after cooled.

Sprinkle furikake on top of rice.

Cool down completely before closing the bento box.

Just because it's fast food does not mean it's not delicious. If you like Japanese you will like this.

gyudon - japanese beef bowl

oz thinly sliced ribeye or sirloin

onion (sliced thinly)

dashi (made from hon-dashi (see note below))

tbsp sake

tsp sugar (to taste)

tbsp shiro miso (- white miso)

short grain white rice

pickled ginger

green onion

shishimi togarashi

poached egg ((optional))

Combine dashi, mirin, sake, soy and sugar in a wok or saute pan large enough to hold all the ingredients. Bring to a simmer over medium low heat.. 

Mix in the miso. One trick I like is to put the miso in a small strainer and work it through into the soup base. That way you aren&#x27;t chasing miso around pan. That sucks.

Add the onions, bring to a simmer and cover. Cook until the onions are soft. This takes about 5 minutes.

Add the beef and continue cooking until just done. This takes no time at all. It depends on how thinly sliced the beef is, of course. Few minutes max.&nbsp;

At this point taste. It may need more salt. That's why I use low sodium soy. Easy to add salt. Impossible to take it away.

Serve over rice and garnish with pickled ginger, green onion, sesame seeds and shichimi togarashi. A poached egg makes a nice addition. The creamy egg yolk with the beef and rice. Yum.A bowl of miso soup makes a great start to this meal.

Top 4 gyudon recipes from across the web

The most viewed gyudon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gyudon (Japanese Beef & Rice Bowls)

Instant Pot Gyudon

Gyudon Bento

gyudon - japanese beef bowl

Top 4 gyudon recipes from across the web

The most viewed gyudon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gyudon (Japanese Beef & Rice Bowls)

Instant Pot Gyudon

Gyudon Bento

gyudon - japanese beef bowl

The most viewed gyudon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine