Japanese Gyudon

Gyudon is a popular Japanese beef bowl built from thin slices of beef and onion simmered in a savory-sweet dashi sauce. It is fast, comforting, and made for weeknight cooking.

The onions soften first in dashi, soy, mirin, and sake. Thin beef cooks in just a few minutes, keeping the slices tender while their juices season the sauce.

Partially freeze the beef for 20 minutes if slicing it at home; firm meat is much easier to cut paper-thin.

Serving Suggestions

Serve over hot short-grain rice with pickled ginger, sliced scallions, shichimi togarashi, or a soft onsen egg.

Recipe Notes

The beef mixture keeps for two days. Store it separately from the rice and reheat gently so the slices remain tender.

Japanese Gyudon

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Thin beef and onions simmered in a savory-sweet dashi sauce and served over Japanese rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Japanese

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Rice

• 2 cups Japanese short-grain rice rinsed
• 2 1/4 cups water for cooking rice

Beef and Sauce

• 1 lb thinly sliced beef chuck or ribeye cut across the grain
• 2 medium yellow onions thinly sliced
• 1 cup dashi
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 tsp fresh ginger finely grated

To Serve

• 2 scallions scallions thinly sliced
• 1/4 cup red pickled ginger
• 4 large onsen eggs or soft-cooked eggs optional

Equipment

• Medium saucepan
• Rice cooker or saucepan
• Sharp chef’s knife
• Fine-mesh strainer

Method

 

Cook the Rice:

1. Cook the rinsed rice with water in a rice cooker or covered saucepan. Rest for 10 minutes, then fluff gently.

Simmer the Beef:

1. Combine dashi, soy sauce, mirin, sake, sugar, and ginger in a saucepan. Add onions, bring to a gentle simmer, and cook for 8 to 10 minutes.
2. Separate the beef slices and add them a few at a time. Simmer gently for 5 to 7 minutes, skimming any foam, until just cooked and tender.

Assemble:

1. Divide hot rice among four bowls. Spoon beef, onions, and enough sauce to moisten the rice over each bowl.
2. Finish with scallions, pickled ginger, and an egg if using. Serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 34gFat: 18gSaturated Fat: 6gCholesterol: 115mgSodium: 1180mgFiber: 3gSugar: 12g

Notes

• Ask a butcher to slice the beef for hot pot, shabu-shabu, or sukiyaki.
• Keep the simmer gentle; boiling can make thin beef slices tough.