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Kansai-style Gyudon (Kansai-fu Gyudon)
85% authentic · Japanese
A regional variation of Gyudon, popular in the Kansai region (Osaka, Kyoto). This style tends to be less sweet and uses more dashi for a lighter, more savory flavor profile. Often includes shirataki noodles.
Ingredients
- Beef (ribeye or sirloin, thinly sliced)300g
- Yellow Onion1 large
- Shirataki noodles150g
- Cooked Japanese short-grain rice4 servings
- Dashi stock250ml
- Soy sauce40ml
- Sake30ml
- Salt1/2 tsp
- Green onions (chopped)for garnish
- Sansho pepper (optional)for garnish
Steps
- 1
Rinse the shirataki noodles thoroughly and blanch them in boiling water for 1-2 minutes to remove the odor. Drain and cut into shorter lengths.
- 2
Thinly slice the yellow onion.
- 3
In a pan, combine dashi stock, soy sauce, sake, and salt. Bring to a simmer.
- 4
Add the sliced onions and shirataki noodles to the simmering broth. Cook for about 5 minutes until onions are tender.
- 5
Add the thinly sliced beef. Gently separate the slices and simmer until just cooked through, about 2-3 minutes. Avoid overcooking.
- 6
Serve the beef, onion, and noodle mixture over bowls of hot steamed Japanese rice.
- 7
Garnish with chopped green onions and a pinch of sansho pepper, if desired.
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