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Over here in Socal, we have a fast food restaurant called Yoshinoya that is known for their beef bowl (gyudon). It’s a simple concept of throwing some juicy beef over rice. Unfortunately though, the Yoshinoya over here does not do justice to this recipe. Japan’s Yoshinoya beef bowl is so good, it really is a shame the USA one doesn’t even come close! Since we know not everyone can go to Japan to try this beef bowl (which also is full of carbs), we want to share this awesome recipe with everyone so they can enjoy an authentic Japanese beef bowl from anywhere in the world – keto of course!!
This dish as pictured is keto friendly at ~4g per serving and a great option for a quick lunch! The dish offers a subtlety sweet and umami soy sauce base paired with the neutrality of cauliflower rice and beef flavors.
A couple of unique ingredients you will need for this recipe are Japanese cooking sake, Swerve or Monkfruit, bonito flakes and soy sauce. Here is the sake we normally use for reference and you can replace Japanese Sake with dry sherry if needed. For everything else, you can purchase on Amazon or a local Asian Supermarket. Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu (thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a rib roast.
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~4g
Servings 1 Bowl
Ingredients
Directions
1) Gather all the ingredients.
2) Prepare 3/4 cup of dashi (link on how to make dashi here).
3) Thinly slice onions and set aside.
4) In a large Teflon frying pan, melt butter on high heat. Once melted, add cauliflower rice, stir often and cook for 4-5 minutes or until desired tenderness is reached. Reduce heat to simmer to keep warm.
5) In the meantime, add dashi in a new large Teflon frying pan and bring to boil on high heat. Once boiling, add Japanese cooking sake, Swerve or Monkfruit, soy sauce and onions. Cook for 3 minutes.
6) After 3 minutes, add sliced beef and cook for another 2-3 minutes or until meat is cooked.
7) Transfer cauliflower rice to a serving bowl and top with beef mix and extra juice. Enjoy hot.
Hope you enjoy our Keto-fied Japanese Gyudon Beef Bowl! If you are looking for other great recipes to add to your weekly meal plan, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
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Japanese Gyudon Beef Bowl
Ingredients
- 1/2 lbs Thinly Sliced Beef
- 3/4 Cup Dashi
- 1/4 Whole Onion
- 2 tbsp Soy Sauce
- 1 tbsp Japanese Sake
- 1 tsp Swerve or Monkfruit
- 1 1/2 Cup Cauliflower Rice
- 1 tbsp Butter (preferably grass fed)
Instructions
- Gather all the ingredients.
- Prepare 1 cup of dashi (link on how to make dashi here).
- Thinly slice onions and set aside.
- In a large Teflon frying pan, melt butter on high heat. Once melted, add cauliflower rice, stir often and cook for 4-5 minutes or until desired tenderness is reached. Reduce heat to simmer to keep warm.
- In a new large Teflon frying pan, add dashi and bring to boil on high heat. Once boiling, add Japanese cooking sake, Swerve or Monkfruit, soy sauce and onions. Cook for 3 minutes.
- After 3 minutes, add sliced beef and cook for another 2-3 minutes or until meat is cooked.
- Transfer cauliflower rice to a serving bowl and top with beef mix and extra juice. Enjoy hot.
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I was just making oyako donburi with full on mirin and figured I would see what you do for subbing mirin out. From this gyudon recipe, I can’t really tell. What do you do for oyako don?
We actually have an oyako donburi recipe here that already subs out the mirin (https://www.lowcarbingasian.com/keto-chicken-egg-bowl-oyakodon/)! We sub out mirin with Japanese Sake and Sweetener.