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Teriyaki Beef Bowl (Gyudon) Recipe

Japanese · Main course · 25 min total

A quick and savory Japanese beef bowl featuring thinly sliced beef simmered in a sweet-savory soy-based sauce, served over steamed rice. This home-style version is ready in under 30 minutes.

Ingredients

• 1 lb (450g) thinly sliced beef (ribeye or sirloin)
• 1 large onion, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake (or dry white wine)
• 1 tablespoon sugar
• 1/2 cup dashi (or water with 1/2 teaspoon dashi powder)
• 4 cups cooked Japanese short-grain rice
• 2 green onions, sliced (for garnish)
• pickled ginger (optional, for serving)

Instructions

1. In a small bowl, mix together soy sauce, mirin, sake, sugar, and dashi to make the teriyaki sauce.
2. Place a large skillet or pan over medium-high heat. Add the sliced onion and cook until softened, about 2 minutes.
3. Add the beef slices to the pan and cook until browned, about 2-3 minutes.
4. Pour the teriyaki sauce over the beef and onions. Bring to a simmer and cook for 3-4 minutes, until the sauce slightly thickens and the beef is cooked through.
5. Divide the cooked rice among 4 bowls. Top with the beef and onion mixture, spooning some sauce over each bowl.
6. Garnish with sliced green onions and serve with pickled ginger on the side, if desired.

Tips

• For authentic flavor, use thinly sliced beef labeled for shabu-shabu or sukiyaki.
• To make dashi quickly, dissolve 1/2 teaspoon dashi powder in 1/2 cup hot water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.

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