{"id":29821,"title":"Gyudon – Japanese Beef and Rice Bowl","modified":"2026-06-13T11:15:38+02:00","plain":"What is Gyudon?\n\n\n\nLike Oyakodon or Katsudon, Gyudon is a member of the large Japanese culinary family of Donburi. Among these, it is even a great favorite and can be found in both regular and spicy versions. Basically, it's very flavorful beef in a dashi-based sauce, poured over rice and topped with a soft-boiled egg.  \n\n\n\nBecause I know my audience, I'm presenting the regular version here, but stay tuned for the spicy version coming soon! \n\n\n\nKatsudon, a donburi made with breaded chicken\n\n\n\nTips for Successful Gyudon\n\n\n\nThe meat should be very, very thin. Don't worry if the meat tears a bit while cutting. Perfection is not the goal. \n\n\n\nThe egg (optional) can be either raw or poached. The variant with the raw egg is called tamago kake gohan (to impress your guests) \n\n\n\nRegarding the dashi broth, honestly, don't stress yourself out. Unless you're really aiming for perfection, powdered dashi mixed with water will do the job\n\n\n\nWe add the grated ginger at the end of cooking to ensure its aroma remains intact\n\n\n\nThe Main Ingredients of Gyudon\n\n\n\n\n\n\n\nThe sake: brings an essential traditional flavor nuance \n\n\n\nThe light soy sauce: Can be replaced with tamari sauce, it brings saltiness and umami\n\n\n\nThe togarashi: it's Japanese chili powder, substitute with any other chili powder\n\n\n\nBeni shoga: \u201cPurple ginger\u201d, it's a Japanese pickle (tsukemono) that brings a nice freshness. That said, it's optional. \n\n\n\n\n\n\tGyudon - Japanese Beef and Rice Bowl\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t250 g beef (very thinly sliced, carpaccio-thin)2 servings cooked white riceBroth120 g onion (thinly sliced)120 ml dashi (homemade or made with dashi powder)60 ml sake30 ml light soy sauce15 g sugar (plus more if needed)1 teaspoon ginger (freshly grated)saltToppings2 poached eggs (optional)green onions (sliced)beni-shogatogarashi\t\n\t\n\t\tIn a medium saucepan or wok, combine the onion, dashi, sake, soy sauce, and sugar. Bring to a gentle simmer over medium heat.Cook, stirring occasionally, until the onion softens, about 5 minutes.Add the beef and cook over medium-high heat, stirring, until the beef is cooked through and the liquid has reduced by half, about 5 minutes.Stir in the ginger and simmer for 1 more minute. Season to taste with salt and sugar.Divide the rice among bowls and top with the beef and sauce. Garnish each bowl with a poached egg (if using), sliced green onions, beni-shoga, and togarashi. Serve immediately.\t\n\t\n\t\tFor the best texture, slice the beef very thinly; freeze it briefly before slicing to make this easier. Otherwise, ask your butcher to slice it for you.\n\u00a0\n\t\n\t\n\t\tDonburi, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29821"}],"version-history":[{"count":3,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29821\/revisions"}],"predecessor-version":[{"id":132589,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29821\/revisions\/132589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}