Japanese
Gyudon (Beef Bowl)
A quick and satisfying meal consisting of thinly sliced beef and onions simmered in a mildly sweet sauce flavored with dashi, soy sauce, and mirin, served over rice.
Watch it madeChamp's Japanese Kitchen · 8:24
Ingredients
- Thinly sliced beef (chuck or ribeye)300g
- Onion1 large
- Dashi stock1/2 cup
- Soy sauce2 tbsp
- Sake1 tbsp
- Mirin2 tbsp
- Sugar1 tbsp
- Steamed rice2 bowls
Method
- Slice the onion thinly. Cut the thinly sliced beef into bite-sized pieces.
- In a pan, combine dashi, soy sauce, sake, mirin, and sugar. Bring to a simmer.
- Add the onions to the simmering sauce and cook until tender.
- Add the beef to the pan and simmer until cooked through, skimming any foam.
- Serve the beef and onion mixture over a bowl of steamed rice. Top with pickled ginger or a raw egg yolk if desired.
Common questions
Can I substitute the beef or make gyudon with a different cut?
Yes. Thinly sliced chuck, ribeye, sirloin, or even shaved beef works well. If the slices are thicker, chill the meat first and cut it very thin. Avoid tough stewing cuts unless you simmer them much longer.
How long does gyudon take to cook, and when is the beef done?
From start to finish, about 15–20 minutes. The onions should become tender in 5–7 minutes, and the beef usually cooks through in 1–3 minutes once added. Stop as soon as it loses its raw color to keep it tender.
What are the most common mistakes when making gyudon?
The biggest mistakes are using too much liquid, overcooking the beef, and not slicing the onion thin enough. Keep the simmer gentle, add the beef last, and skim foam so the sauce stays clean and balanced.
How should I store leftover gyudon, and can I reheat it?
Store the beef and onion mixture separately from the rice in airtight containers for up to 3 days in the fridge. Reheat gently in a pan or microwave until hot. Add a splash of water or dashi if the sauce looks too reduced.
What are good serving options or toppings for gyudon?
Serve it over hot steamed rice, ideally in a wide bowl so the sauce soaks in slightly. Top with pickled ginger, a raw egg yolk if safe and fresh, sliced scallions, or shichimi togarashi for extra flavor.