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Gyudon

plate

Yield

2

prep

Prep Time

10 minutes

cook

Cook Time

10 minutes

clock

Total Time

20 minutes

kikkoman products used:

ingredients

¾ pound beef (chuck or rib eye), thinly sliced
½ onion
1 knob ginger

 

Dashi (Japanese stock):
¾ cup water
1 teaspoon dashi powder

 

Seasonings:
2 tablespoons Kikkoman® Aji-mirin
2 tablespoons sake
3 tablespoons Kikkoman® Less Sodium Soy Sauce
2 teaspoons sugar

 

To Serve
14 ounces Japanese short grain rice, steamed
1 tablespoon pickled red ginger (beni shoga)

directions

  1. Cut the onion into ¼ inch slices.

  2. Peel the ginger skin with a spoon. Cut the ginger into thin slices and then julienne strips.

     

  3. But the thinly sliced meat into bite size pieces.

     

  4. In a large frying pan, mix water and dashi powder together. Turn the heat to medium heat.

     

  5. Add ginger, sake, and sugar.

     

  6. And mirin and soy sauce and mix together.

     

  7. Add the meat and cook for 3 minutes. Skim fat and foam as much as possible before adding the onion.

     

  8. Add the sliced onion and make sure they are in even layer. Cover to cook for 5 minutes.

     

  9. Stir once half way through and make sure everything is cooked evenly.

     

  10. Serve hot over the steamed rice and garnish with (beni shoga) red pickled ginger.

     

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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