Japanese Gyudon Recipe

Name: Japanese Gyudon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 bowls
Cuisine: Japanese
Ingredients: 1/2 lb thinly sliced beef (such as ribeye or sirloin); 1 large onion, thinly sliced; 1 cup dashi stock (or 1 cup water + 1 tsp dashi granules); 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake (optional, or substitute with water); 1 tbsp sugar; 2 cups cooked Japanese short-grain rice; 2 eggs (optional, for topping); Pickled red ginger (beni shoga) for garnish; Chopped green onions for garnish

Japanese · Main course · 25 min total

Japanese Gyudon recipe videos

Gyudon is a classic Japanese beef bowl featuring thinly sliced beef and onions simmered in a savory-sweet soy-based sauce, served over steamed rice. This quick and easy recipe brings the flavors of a Japanese diner to your home kitchen.

10
min prep

15
min cook

2
servings

550
kcal/serving

Ingredients

1/2 lb thinly sliced beef (such as ribeye or sirloin)
1 large onion, thinly sliced
1 cup dashi stock (or 1 cup water + 1 tsp dashi granules)
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (optional, or substitute with water)
1 tbsp sugar
2 cups cooked Japanese short-grain rice
2 eggs (optional, for topping)
Pickled red ginger (beni shoga) for garnish
Chopped green onions for garnish

Instructions

In a small bowl, mix dashi stock, soy sauce, mirin, sake (if using), and sugar until sugar dissolves. Set aside.
Place a large skillet or pot over medium-high heat. Add the sliced onion and the prepared sauce. Bring to a simmer and cook for 2-3 minutes until onions start to soften.
Add the sliced beef to the skillet, spreading it out evenly. Cook for 1-2 minutes, then flip the beef and cook another 1-2 minutes until just cooked through. Do not overcook.
If adding eggs, you can crack them into the simmering broth after the beef is cooked, cover, and cook for 1-2 minutes until whites are set but yolks are still runny (optional).
Divide the steamed rice into two bowls. Spoon the beef, onions, and broth over the rice. If using eggs, place one on top of each bowl.
Garnish with pickled red ginger and chopped green onions. Serve immediately.

Tips

For best results, slice the beef as thinly as possible; partially freezing the beef makes slicing easier.
If you can't find dashi, you can substitute with beef broth or water, but the flavor will be different.
Gyudon is traditionally served with a soft-cooked egg on top; you can also serve it with a raw egg yolk if you prefer.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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