Gyudon
Moderate nutritional value
Japanese rice bowl of thin beef and onion simmered in sweet soy dashi.
Gyudon is a Japanese rice bowl topped with thinly sliced fatty beef and onion simmered in dashi, soy sauce, mirin, sake and sugar, served with pickled red ginger. A 450 g bowl has about 635 kcal, 26 g protein, 20 g fat (8 g saturated), 84 g carbs and about 1,100 mg sodium. Each 50 g less rice in the bowl saves about 65 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5.7g | 10.2% |
| Fat | 4.3g | 6.1% |
| Carbs | 19g | 6.3% |
| Simple Sugars | 6.65g | Estimate |
| Complex Carbs | 12.35g | Estimate |
| Water | 69g | 2.8% |
| Calories | 141 | 6.3% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.69 | g | 8.4% |
| Monounsaturated | 1.91 | g | 7.6% |
| Polyunsaturated | 0.18 | g | 1.4% |
| Omega-3 | 0.054 | g | Estimate |
| Omega-6 | 0.126 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.74 | mg |
| Vitamin E | 0.05 | mg |
| Selenium | 7.44 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 0.663 | mcg | 0.1% |
| vitamin B1 | 0.03 | mg | 2.5% |
| vitamin B2 | 0.048 | mg | 3.7% |
| vitamin B3 | 1.08 | mg | 6.8% |
| vitamin B6 | 0.108 | mg | 6.4% |
| vitamin B9 | 4.94 | mcg | 1.2% |
| vitamin B12 | 0.433 | mcg | 18.0% |
| vitamin C | 0.745 | mg | 0.8% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.047 | mg | 0.3% |
| vitamin K | 2.37 | mcg | 2.0% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 11.6 | mg | 1.2% |
| iron | 0.602 | mg | 3.3% |
| magnesium | 12.6 | mg | 3.1% |
| phosphorus | 69.1 | mg | 9.9% |
| potassium | 121 | mg | 4.7% |
| sodium | 245 | mg | 10.7% |
| zinc | 1.08 | mg | 9.8% |
| copper | 0.065 | mg | 7.2% |
| manganese | 0.234 | mg | 10.2% |
| selenium | 7.44 | mcg | 13.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 176 | mg | 25.1% | 164% |
| Isoleucine | 248 | mg | 17.7% | 123% |
| Leucine | 443 | mg | 16.2% | 108% |
| Lysine | 403 | mg | 19.2% | 125% |
| Methionine | 211 | mg | 20.1% | 137% |
| Phenylalanine | 426 | mg | 24.3% | 155% |
| Threonine | 233 | mg | 22.2% | 139% |
| Tryptophan | 65 | mg | 23.2% | 147% |
| Valine | 285 | mg | 15.7% | 106% |
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Allergens
Recipe
See full recipeIngredients
- Thinly sliced fatty beef (short plate or chuck) 400 g
- Onion 1 large (220 g)
- Dashi 240 ml
- Sake 4 tbsp
- Mirin 4 tbsp
- Soy sauce 4 tbsp
- Sugar 1.5 tbsp
- Cooked short-grain rice, hot 880 g (4 bowls)
- Pickled red ginger (beni shoga) to serve (20 g)
- Green onions, sliced to serve (20 g)
Instructions
- 1
Slice the onion into 5 mm half-moons and cut the beef into bite-size pieces.
- 2
Combine the dashi, sake, mirin, soy sauce and sugar in a wide pan and bring to a boil.
- 3
Add the onion and simmer for 5 minutes until it starts to soften.
- 4
Add the beef, separate the slices and skim off any foam as it rises.
- 5
Simmer over medium-low heat for 8-10 minutes until the beef is tender and the onion is soft and brown from the sauce.
- 6
Divide the hot rice among 4 large bowls and spoon the beef, onion and sauce over it.
- 7
Top with pickled red ginger and green onions and serve.