Gyudon (Japanese Beef Rice Bowl)
Gyudon is arguably Japan's most iconic fast food. Chains like Yoshinoya, which has been serving gyudon since 1899, and Sukiya have made it a national staple. The dish originated as a simplified version of sukiyaki served over rice, and it quickly became the working person's meal — affordable, fast, and deeply satisfying. In Japanese homes, gyudon is the ultimate weeknight comfort food. Every family has their own ratio of soy sauce to mirin, and the debate over whether to top it with a raw egg or a simmered one is a matter of genuine household pride.
Sweet and savory beef and onions simmered together. A classic Japanese rice bowl that's quick and filling.
Ingredients
- 250g thinly sliced beef (ribeye or chuck)
- 1 medium onion, thinly sliced
- 100ml dashi stock (or water with 1/2 tsp dashi powder)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 bowls steamed rice
- 2 eggs (optional, for topping)
- Pickled red ginger (beni shoga), for garnish
Watch How to Make It
Instructions
- 01Combine dashi stock, soy sauce, mirin, and sugar in a skillet. Bring to a simmer over medium heat.
- 02Add onion slices and cook for 3-4 minutes until softened.
- 03Spread the beef slices over the onions. Simmer for 5-6 minutes, skimming any foam.
- 04If using eggs, crack them into the pan and cover. Cook for 1-2 minutes until whites are just set.
- 05Scoop rice into bowls. Spoon the beef, onions, and sauce over the rice.
- 06Top with pickled red ginger and serve immediately.
Pro Tips
- Freeze the beef for 20 minutes before slicing — it makes cutting paper-thin slices much easier.
- The sauce should be slightly sweet. Taste and adjust the sugar-to-soy ratio to your preference.
- For an authentic touch, add a raw egg yolk on top instead of simmering the egg in the pan.
- Thinly sliced pork can substitute for beef — this variation is called butadon.
Master the Basics
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What cut of beef is best for gyudon?
- Thinly sliced ribeye or chuck are ideal. In Japan, pre-sliced beef for gyudon is sold in every supermarket. Outside Japan, look for beef labeled 'shabu-shabu slices' or ask your butcher to slice it thin.
- Can I make gyudon without dashi?
- Yes. Substitute with water and add a splash more soy sauce. The flavor will be less complex, but still delicious. Chicken broth also works as an alternative.
- What is beni shoga and can I skip it?
- Beni shoga is pickled red ginger, dyed red with plum vinegar. It adds a sharp, tangy contrast to the rich beef. You can skip it, but it really makes the dish — look for it in Asian grocery stores.
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