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No Red Meat Gyudon

No Red Meat Gyudon (Chicken Gyudon Recipe)

This No Red Meat Gyudon replaces traditional beef with tender chickenwhile keeping all the comforting flavours you love.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 500 g boneless skinless chicken thighs or chicken breast, thinly sliced
  • 1 large onion thinly sliced
  • 2 cups cooked Japanese short-grain rice
  • 1 cup dashi stock
  • ¼ cup soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons sake optional
  • 1 tablespoon sugar
  • 1 teaspoon grated fresh ginger
  • 2 green onions thinly sliced
  • 2 soft-poached or onsen eggs optional
  • Pickled ginger for serving (optional)
  • Sesame seeds for garnish (optional)

Method
 

  1. Cook the rice according to the package instructions and keep it warm.
  2. In a medium skillet or saucepan, combine the dashi stock, soy sauce, mirin, sake (if using), sugar, and grated ginger. Bring to a gentle simmer.
  3. Add the sliced onions and cook for 5–7 minutes until softened and slightly translucent.
  4. Add the sliced chicken to the simmering broth and cook for 6–8 minutes, stirring occasionally, until fully cooked and tender.
  5. Taste the sauce and adjust the sweetness or saltiness if needed by adding a little more sugar or soy sauce.
  6. Divide the warm rice among four serving bowls.
  7. Spoon the chicken, onions, and flavourful sauce evenly over the rice.
  8. Top each bowl with a soft-poached or onsen egg, if desired.
  9. Garnish with sliced green onions, sesame seeds, and pickled ginger before serving immediately.

Notes

Chef's Tips
  • Chicken thighs provide a juicier, more flavourful result than chicken breast.
  • Freeze the chicken for 20 minutes before slicing to achieve thin, even slices.
  • Use authentic Japanese short-grain rice for the best texture.
  • If dashi is unavailable, substitute with low-sodium chicken stock for a slightly different but delicious flavour.
  • Add mushrooms such as shiitake or shimeji for extra umami.
  • Drizzle a little sesame oil over the finished bowl for added aroma.
  • Serve with miso soup and a simple cucumber salad for a complete Japanese-inspired meal.