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Gyudon (Japanese Beef Rice

Bowl)
With thinly sliced beef and tender onions simmered in a
savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is
synonymous with comfort. This simple and delicious dish
served over hot steamed rice has been a staple in Japanese
cuisine for over 150 years. It‘s a perfect quick meal for a busy
weeknight!

Prep Time
5 mins

Cook Time
15 mins

Total Time
20 mins

Course: Main Course Cuisine: Japanese

Keyword: beef, donburi, rice bowl Servings: 2
Calories: 453kcal Author: Nami

Ingredients
½ onion (4 oz, 113 g)

1 green onions/scallions

½ lb thinly sliced beef (chuck or ribeye) (you can also

slice your own meat)

For the Sauce

½ cup dashi (Japanese soup stock) (for
vegan/vegetarian, make Vegan Dashi)

2 Tbsp sake (substitute with dry sherry or Chinese rice

wine, or use water for a non-alcohol version)

2 Tbsp mirin (or use 2 Tbsp sake/water + 2 tsp sugar)

3 Tbsp soy sauce

1 Tbsp sugar (to taste)

For Serving
2 servings cooked Japanese short-grain rice

pickled red ginger (beni shoga or kizami beni shoga) (to

garnish)

Instructions
Before You Start...
1. For the Japanese short-grain rice, 1½ rice cooker cups
(180 ml x 1.5 = 270 ml) of uncooked rice yield roughly 2
donburi servings (3 US cups) of cooked rice; see how to
cook short-grain rice with a rice cooker, pot over the
stove, Instant Pot, or donabe.

2. Gather all the ingredients. I usually put the thinly sliced

beef in the freezer for 10 minutes because it‘s a lot easier
to cut semi-frozen meat.

To Prepare the Ingredients

1. First, thinly slice ½ onion.

2. Next, cut 1 green onions/scallions diagonally into thin

slices. Set aside.

3. Then, take out ½ lb thinly sliced beef (chuck or

ribeye) from the freezer. Cut the semi-frozen sliced meat
into pieces 3 inches (7.6 cm) wide.

4. In a large frying pan (do not turn on the heat yet), add ½
cup dashi (Japanese soup stock), 2 Tbsp sake, 2
Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar.
Mix to combine.

5. Next, add the onion slices and spread them throughout

the pan, separating the onion layers.

6. Then, add the meat on top of the onions. Separate the

thin slices of beef so the meat covers the onions.

To Cook
1. Cover the pan with a lid. Now, turn on the heat to
medium and start cooking.

2. When the meat has browned, skim off the scum and
fat from the broth with a fine-mesh skimmer. Turn down
the heat to a simmer and continue cooking, covered, for
3–4 minutes.

3. Sprinkle the green onions on top and cook covered for

another minute. Optional: If you would like to add
beaten eggs, you can do it now (refer to my Tanindon
recipe for detailed instructions).

To Serve
1. Divide 2 servings cooked Japanese short-grain
rice into large donburi bowls. Then, drizzle some of the
pan sauce on top of the rice.

2. Put the beef and onion mixture on top of the rice. If you’d
like, drizzle additional remaining sauce on top. Top the
Gyudon with pickled red ginger (beni shoga or
kizami beni shoga). Enjoy!

To Store
1. You can keep any leftover beef and egg mixture in an
airtight container and store in the refrigerator for up to
2–3 days and in the freezer for up to 3–4 weeks.

Nutrition
Calories: 453 kcal · Carbohydrates: 41 g · Protein: 27 g · Fat: 16 g
· Saturated Fat: 7 g · Polyunsaturated Fat: 1 g ·
Monounsaturated Fat: 8 g · Cholesterol: 69 mg · Sodium: 1072
mg · Potassium: 432 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 23
IU · Vitamin C: 4 mg · Calcium: 24 mg · Iron: 4 mg

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