Gyudon
Gyudon is a beloved Japanese comfort food consisting of thinly sliced beef and onions simmered in a savory-sweet broth of soy sauce, mirin, and dashi, then served over a steaming bowl of rice. While often made with affordable cuts like chuck or brisket, premium versions may use tender rib cuts for a richer flavor. It is a staple of casual dining chains and home cooking across Japan.
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🍽️ Nutrition at a glance
A typical serving is high in carbohydrates from the rice, with moderate protein from the beef and a notable amount of fat, depending on the cut used. It provides key nutrients like iron, B vitamins, and zinc, with a calorie range of roughly 600-800 per standard bowl.
Nutrition breakdown
| Calories | 612 kcal |
| Protein | 24 g |
| Carbs | 78 g |
| Fat | 21 g |
| Fiber | 2.5 g |
| Sugar | 8 g |
| Sodium | 1180 mg |
| Iron | 3.2 mg |
| Zinc | 4.8 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 2.8 µg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Selenium | 35 µg |
Per 1 typical serving (300 g) · estimated, varies by recipe
💡 What's interesting
Gyudon is culturally significant as a quick, affordable, and satisfying meal that fuels Japan's fast-paced lifestyle, often eaten for breakfast, lunch, or dinner. Nutritionally, its balance of protein, carbs, and fats makes it a complete, energy-dense meal, and the simmering technique helps tenderize even tougher beef cuts.
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AI estimate may be inaccurate · Terms