Japanese Gyūdon Recipe
Japanese · Main course · 25 min total
Gyūdon is a comforting Japanese bowl of thinly sliced beef and onions simmered in a sweet-savory soy-based sauce, served over steamed rice. This quick and easy recipe brings the flavors of a classic Yoshinoya-style beef bowl to your home kitchen.
10
min prep
min prep
15
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 cup dashi or water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 tablespoon sugar
- 1 medium onion, thinly sliced
- 200g (7 oz) thinly sliced beef (ribeye or sirloin), cut into bite-sized pieces
- 2 cups cooked Japanese short-grain rice
- 1 egg yolk (optional, for topping)
- Pickled red ginger (beni shoga), for garnish
- Chopped green onions, for garnish
Instructions
- In a small bowl, combine dashi, soy sauce, mirin, sake (if using), and sugar. Stir until sugar dissolves.
- Place the sauce mixture in a medium skillet or saucepan and bring to a simmer over medium heat.
- Add the sliced onion and cook for 2-3 minutes until softened.
- Add the beef slices, spreading them out in the liquid. Cook for 1-2 minutes until the beef is just cooked through, stirring occasionally.
- Reduce heat to low and let simmer for 1-2 minutes to allow flavors to meld. Do not overcook the beef.
- Divide the steamed rice between two bowls. Spoon the beef and onion mixture over the rice, pouring some of the broth over each bowl.
- If desired, top each bowl with an egg yolk, a small mound of pickled ginger, and a sprinkle of green onions. Serve immediately.
Tips
- For authentic flavor, use dashi made from kombu and bonito flakes, but water is a fine substitute.
- Slice the beef against the grain for tenderness; partially freezing the beef makes slicing easier.
- Adjust sweetness by varying the sugar amount to taste.
- Leftover gyūdon can be stored in the refrigerator for up to 2 days; reheat gently in a microwave or pan.
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