Name: Gyudon (Japanese Beef Bowl)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz. (340g) cooked Japanese white rice; 8.5 oz. (240g) thinly sliced beef ((thickness: 0.08 inch/2 mm)); ½ (3.5oz./100g) onion; 1 tsp ginger; ⅚ cup (200ml) water ((A)); 1 Tbsp sake ((A)); 1 Tbsp sugar ((A)); 2 Tbsp mirin ((A)); 3 ½ Tbsp soy souce ((A)); 2 Tbsp beni shoga (red pickled ginger)

With its combination of sweet and savory simmered beef and rice, Gyudon will surely captivate you. It's just as famous and popular a dish in Japan as sushi or ramen.

Step-by-Step Recipe
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What is Gyudon?
What kind of beef is recommended?
Toppings
Ingredients
Step-by-step instructions
Tips on how to make
Recipe Card

What is Gyudon?

Gyudon is a rice bowl topped with thinly sliced beef and onions simmered mainly in soy sauce, mirin, and sugar, and served with the simmering liquid. Gyu means beef, and don is a shortened term for "donburi," which refers to a rice bowl. It is popular among people of all ages in Japan because the well-seasoned sweet and savory flavors of beef and rice harmonize incredibly well together, creating a delicious combination.

As evidence of its popularity, you can easily find gyudon restaurants all over Japan. The three major gyudon chain stores in Japan (4,328 outlets as of May 2022) significantly outnumber the three major sushi chain stores in Japan (1,727 outlets as of October 2022) (although there are more sushi restaurants in total when including independent ones). I hope you will enjoy this immensely popular taste of Japan in your own home.

What kind of beef is recommended?

To make authentic gyudon, you'll need thinly sliced beef with a thickness of about 0.08 inch (2mm). Using thinly sliced beef complements the texture of the rice and onions. You can typically find it at Japanese or Asian grocery stores. If it's not available nearby, you can also slice partially thawed beef with a knife to a thickness of about 0.08 inch (2mm).

As for the type of beef, I recommend one with moderate fat and a tender texture, such as ribeye. The beef fat will melt into the simmering liquid, enhancing the flavor of gyudon.

Toppings

A variety of toppings can be added to gyudon. The most popular topping is beni shoga. Beni shoga is ginger pickled in vinegar and dyed red with food coloring or beets, and is used as a palate cleanser and to brighten the appearance of gyudon. Similar to thinly sliced beef, you can find it in Japanese or Asian grocery stores.

Additionally, the following toppings are commonly used for gyudon:

Green onions (scallions)
Pasteurized eggs
Soft-boiled eggs
Cheese
Kimchi
Natto (fermented soybeans)

After you've made the regular gyudon, try changing the flavor with various toppings on your gyudon.

Ingredients

Servings: 2

Step-by-step instructions

🕒 Total 20 mins

Step 1
Cut the thinly sliced beef into 2 inch (5cm) wide pieces. Cut the onion into 0.25 inch (7mm) slices. Peel and grate the ginger.

Step 2
Heat oil in a pan and sauté the sliced onions over medium heat. When the onions turn translucent, add the grated ginger and A (water, sake, sugar, mirin, soy sauce) and bring it to a boil.

Step 3
Add the beef to the pan and simmer over low heat for 10 minutes, skimming off any scum.

Step 4
Serve the rice in a bowl and place the contents of the pan, including the desired amount of the simmering liquid on top. Garnish with beni shoga.

To Store

You can store it in the refrigerator for up to 3 days in an airtight container, keeping the rice and the ingredients (including the simmering liquid) separate.

Tips on how to make

The beef should be thinly sliced, about 0.08 inch (2mm) thick, and have a moderate amount of fat, such as ribeye. This way, you can savor the tender texture and the richness of the beef fat.
The onions should be sautéed before simmering. Sautéing the onions first increases their sweetness and flavor.
The beef should be simmered over low heat. Simmering over low heat prevents the beef from becoming tough.

Gyudon (Japanese Beef Bowl)