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Japanese Beef Rice Bowl (Gyudon)

Prep: 20 mins

Cook: 20 mins

A warm bowl of simmered beef and onions in a sweet sauce over steamed Japanese rice, comfort food at its finest.

  • 200g Japanese white rice (Nishiki is good)

  • 1 onion, finely sliced

  • 400g rib eye steak

  • 2 eggs

  • 500ml chicken stock

  • 10g wakame dried seaweed

  • 1 tbsp. white miso paste

  • 2 spring onions

The Sauce

  • 2 cloves garlic, finely chopped

  • ½ thumb sized piece ginger, finely chopped

  • 2 tbsp. tamari or light soy sauce

  • 2 tbsp. sake

  • 1 tbsp. mirin

  • ½ tbsp. honey

  • Wash your rice really well, about five times, until the water runs clear. Boil on a low heat for 20 minutes and then switch the heat off once all the water has evaporated and leave it to steam for another 15 minutes.

  • For the soup, take a handful of wakame and soak it in boiling water. After fifteen minutes it will bulk up. Boil the chicken stock on a medium heat and add the miso. Finely chop your ginger and garlic and set aside on your wok clock. Finely slice a few spring onions for garnish and chop the rest into 1 cm chunks for cooking. Place those alongside the ginger and garlic on the plate. And finally chop the onion into wedges and pop it at 12-o-clock on the Wok Clock. Slice your beef into thin slices and bash them with your cleaver to tenderise them.

  • Now make up your sauce. Add the sake, mirin, light soy and honey to a ramekin and mix well.

Cooking

  • Make sure the wok is on a really high heat and add the meat, pressing it down and moving it around to ensure a good sear. Once it is seared around the edges, move it to the side, and add more oil to the middle of the wok. Then bring in the onion, ginger, garlic and spring onion, moving around the wok clock and giving each ingredient a few seconds to cook before adding the next. Bring beef over the top to prevent over-cooking. Once all the ingredients are smoking hot, pour the sauce over the top and bring it to a vigorous boil.

  • Now fold the sauce through all the ingredients, adding a ladle of the miso soup if you think it needs more sauce. Once the miso is vigorously boiling, switch off the heat.

  • Serve that on top of a bowl of the rice and sprinkle the finely sliced spring onions on top. Separate the egg yolk from the white and palace it on top of the hot beef, to provide a silky texture to the dish once stirred through. Place some wakame into a bowl and pour the miso soup over, serve on the side

How To Make Gyudon

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  • 200g Japanese white rice (Nishiki is good)

  • 1 onion, finely sliced

  • 400g rib eye steak

  • 2 eggs

  • 500ml chicken stock

  • 10g wakame dried seaweed

  • 1 tbsp. white miso paste

  • 2 spring onions

The Sauce

  • 2 cloves garlic, finely chopped

  • ½ thumb sized piece ginger, finely chopped

  • 2 tbsp. tamari or light soy sauce

  • 2 tbsp. sake

  • 1 tbsp. mirin

  • ½ tbsp. honey


  • Wash your rice really well, about five times, until the water runs clear. Boil on a low heat for 20 minutes and then switch the heat off once all the water has evaporated and leave it to steam for another 15 minutes.

  • For the soup, take a handful of wakame and soak it in boiling water. After fifteen minutes it will bulk up. Boil the chicken stock on a medium heat and add the miso. Finely chop your ginger and garlic and set aside on your wok clock. Finely slice a few spring onions for garnish and chop the rest into 1 cm chunks for cooking. Place those alongside the ginger and garlic on the plate. And finally chop the onion into wedges and pop it at 12-o-clock on the Wok Clock. Slice your beef into thin slices and bash them with your cleaver to tenderise them.

  • Now make up your sauce. Add the sake, mirin, light soy and honey to a ramekin and mix well.

Cooking

  • Make sure the wok is on a really high heat and add the meat, pressing it down and moving it around to ensure a good sear. Once it is seared around the edges, move it to the side, and add more oil to the middle of the wok. Then bring in the onion, ginger, garlic and spring onion, moving around the wok clock and giving each ingredient a few seconds to cook before adding the next. Bring beef over the top to prevent over-cooking. Once all the ingredients are smoking hot, pour the sauce over the top and bring it to a vigorous boil.

  • Now fold the sauce through all the ingredients, adding a ladle of the miso soup if you think it needs more sauce. Once the miso is vigorously boiling, switch off the heat.

  • Serve that on top of a bowl of the rice and sprinkle the finely sliced spring onions on top. Separate the egg yolk from the white and palace it on top of the hot beef, to provide a silky texture to the dish once stirred through. Place some wakame into a bowl and pour the miso soup over, serve on the side

How To Make Gyudon

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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