How to Make Gyudon

If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that's equally at home at the food court or on your kitchen table.

RECIPE:

NOTES:
Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors. Look for thinly shaved beef at Japanese markets, ask your butcher to shave it for you, or use frozen shaved steak intended for Philly cheesesteaks. The beef can be cooked directly from the freezer if using frozen; just add a few minutes to the cooking time, and make sure to carefully stir the beef and break it apart as it thaws. Beni-shoga is bright red pickled hot ginger. Togarashi is Japanese chili powder, which comes in both ichimi (chilies only) and shichimi (chilies blended with other dried aromatics) versions. Either will work on this dish. All of these ingredients can be found in any Japanese market or well-stocked Western supermarket.

INGREDIENTS:
1 small onion, slivered (about 4 ounces; 120g)
1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note above)
1/4 cup (60ml) dry sake
2 tablespoons (30ml) soy sauce
1 tablespoons (12g) sugar, plus more to taste
1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note above)
1 teaspoon (5ml) grated fresh ginger
Salt

To Serve:
2 cups cooked white rice
2 poached eggs (optional)
Sliced scallions
Beni-shoga (see note above)
Togarashi (see note above)

DIRECTIONS

1. Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

2. Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

3. Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.

[kimberlyspence]

I made this the other night and It was awesome, thanks Kenji! I stuck some left over ribeye in the freezer for about 20 minutes and sliced it with a food processor to get nice thin slices.

[Nyarmith]

solid vid, thanks for taking the effort to make it!

[Imth]

Oh awesome, I make oyakodon all the time so this will be a good variation.

[SheenaMalfoy]

Literally just finished eating this, it's so good!

[exmanitor]

Looks delicious and simple! Will definitely try!

[cravingroom]

please tell me how to get that BOWL :D i love it!

[erichenderson]

Hey J Kenji Lopez Alt, I was wondering who was your inspiration to do culinary science?

[deathpyre]

Could the sugar be omitted and a sweeter sake used?

[davewilko]

Will it still be good if I omit the sake. As it is against my religion to cook with or drink alcohol.

[RiamsWorld]

Is August donburi month? Unadon next week? Tekkadon or Sakedon after maybe?

[sdaiwepm]

Yoshinoya (Japan) uses a raw egg - some stores provide a yolk separator with the meal.

[elovaughnelwell]

does cooking the beef like that dry it out?