Japanese · Dinner
Sweet Soy Beef Rice Bowl
Gyudon
Tokyo-style beef and onion rice bowl, thinly sliced ribeye simmered in sweet soy dashi broth.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
24gFat
58gCarbs
8gSugar
2gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Halve and thinly slice 1 large onion. Thinly slice 500g beef ribeye. Slice 1 scallion stalk. Combine 200ml dashi, 40ml soy sauce, 40ml mirin, 30ml sake, and 1.5 tsp sugar in a bowl.
2
Simmer
Heat the dashi mixture in a medium shallow pan over medium heat, stirring gently until simmering, about 1–2 minutes. Add sliced onions and cook 6–8 minutes, stirring occasionally, until soft and translucent.
3
Build
Add beef slices over medium heat, separating gently as you add. Simmer 2–3 minutes until beef is just cooked through and has absorbed the broth. Taste and adjust seasoning with soy or sugar if needed—should be savoury, lightly sweet, and glossy.
4
Plate
Ladle beef and onions generously over steamed rice in bowls. Spoon broth over the top. Serve with pickled ginger and sliced scallion alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) thinly sliced beef ribeye
- 1 large onion
- 200ml (3/4 cup + 1 tbsp) dashi stock
- 40ml (2 tbsp + 2 tsp) soy sauce
- 40ml (2 tbsp + 2 tsp) mirin
- 30ml (2 tbsp) sake
- 1.5 tsp sugar
- steamed Japanese short-grain rice
- 30g (1 oz) pickled ginger
- 1 scallion