From my kitchen in Japan
The thickness of the meat matters. In Japan, gyudon is normally made with very thin slices so the beef cooks quickly and absorbs the broth. If your beef is thick, lightly freeze it first to make thin slicing easier.
Ingredients
- Thinly sliced beef ribsAbout 300 g
- Onion1
- Grated ginger30 g
- Soy sauce4 tbsp
- Sake3 tbsp
- Sugar3 tbsp
- Salt1/2 tsp
- Hondashi1 tbsp
- Water400 ml
- Cooked riceFor serving
How to make it
- Bring 400 ml water and Hondashi to a simmer and add sliced onion.
- Add sake, sugar, salt, soy sauce, ginger and the thinly sliced beef.
- Simmer over medium heat for about 10 minutes, removing scum if necessary.
- Spoon the beef, onion and broth over hot rice.
Pantry ingredients for gyudon
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Soy sauce and Hondashi are useful far beyond this one bowl; both appear repeatedly in Japanese home cooking.
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Reuse the same pantry
Soy sauce and dashi do not stop at ramen. This is exactly the kind of repeated use that makes a small Japanese pantry worthwhile.
See the pantry
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro