In season当季Japanese日式
Gyudon (Japanese Beef Rice Bowl)牛丼（日式牛肉盖饭）
Paper-thin beef and soft onions in a savory-sweet broth over rice. Buy pre-sliced beef, not ground beef or thick stew cubes.薄牛肉片与软洋葱吸足咸甜汤汁后盖饭；买薄切牛肉，不用牛肉末或厚炖肉块。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Thinly slice onion and scallion. Separate the beef slices and cut long pieces crosswise into 3-inch / 8-cm lengths. Mix dashi, soy, mirin, sake and sugar.洋葱、葱切薄；牛肉片分开，过长的横切成3英寸／8厘米段。混合出汁、酱油、味醂、清酒与糖。
- The timing uses rice that is already cooked. Warm it according to its package while the main cooks; cooking rice from dry adds time. Do not use rice left unrefrigerated for hours.本页时间使用已熟米饭，做主菜时按包装加热；从生米煮饭需另加时间。不要用在室温放了几小时的饭。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Paper-thin sliced beef (not ground)薄切牛肉片（非肉末）12 oz盎司
- Yellow onion黄洋葱0.5
- Prepared dashi stock (liquid, not powder)已调好的出汁高汤（液体，非粉末）0.75 cup杯
- Soy sauce酱油2 tbsp大勺
- Mirin味醂2 tbsp大勺
- Unsalted sake不加盐清酒1 tbsp大勺
- Sugar白糖1 tsp小勺
- Scallion葱1
- Cooked Japanese short-grain white rice熟日式短粒白米饭2 cups杯
Method做法
Pour the mixed broth and onion into the skillet and bring it to a gentle simmer. Cover and cook, keeping the bubbles small and steady rather than a fierce boil; if the liquid runs low before the onion is tender, add a little hot water.
把调好的汤和洋葱倒进锅里，煮到微微冒泡。盖上盖煮，保持小泡慢滚，别大滚；要是洋葱还没软汤就少了，就加点热水。
Onion slices are soft and translucent.洋葱软而半透明。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Separate the beef slices and drop them into the simmering broth. Turn them gently for 3–4 minutes so no folded raw centers remain, check 145°F (63°C), then keep gently simmering for at least 3 more minutes. Keep the bubbles small and steady; add a little hot water if the liquid runs low.
把牛肉片分开，放进微沸的汤里。轻轻翻动3–4分钟，别留下折叠的生肉；测到145°F (63°C)后，再轻煮至少3分钟。保持小泡慢滚，汤少了就加点热水。
Thin beef is cooked throughout, with no cold folded clumps.薄肉片完全熟透，没有冷的折叠肉团。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Heat the prepared rice until steaming, following its package. Stir the scallion into the beef for the final minute, keeping the broth at a gentle simmer.
按包装把熟米饭热到冒热气。牛肉最后1分钟拌入葱，汤保持微沸。
Scallion softens slightly and the broth remains loose.葱稍软，汤汁仍流动。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Divide the rice between 2 bowls. Lift the beef and onions over it and add just a little cooking broth rather than flooding the rice. Serve promptly.
米饭分到2只碗里，把牛肉和洋葱盖上去，少淋一点汤汁，别把饭泡成汤。及时上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
This bowl already has protein and starch. Add a generous serving of sesame spinach or cucumber salad, not another rice dish.这碗已有蛋白质与主食，配一大份芝麻菠菜或黄瓜沙拉，不必再加饭。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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