Gyudon Recipe

A popular fast-food dish in Japan, gyudon is a quick-simmered mixture of thinly sliced beef and crisp-tender onions cooked in a sweet soy broth that’s seasoned with fresh ginger. It’s perfectly suited to weeknight cooking because it requires minimal prep, a short ingredient list and less than 30 minutes of active cooking. Gyudon owes its popularity to Yoshinoya, Japan’s first fast-food chain, which was founded in Tokyo in 1899 and became wildly successful in the 1960s serving just this dish. Variations abound — this recipe borrows heavily from the chef Ivan Orkin’s recipe, as well as one featured in “Simply Bento” by Yuko — and while some skip the use of dashi, a Japanese stock using bonito flakes and seaweed, the ingredient gives the dish a slight funk that offsets the sweetness of the mirin, sake and ginger. The flavor is subtle, but it’s missed when absent. —Alexa Weibel

Gyudon (Japanese Beef Rice Bowl)

Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!

Prep: 5min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 453 kcal, Carbohydrate 41 g, Protein 27 g, Fat 16 g, Saturated Fat 7 g, Cholesterol 69 mg, Sodium 1072 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• ½ onion ((4 oz, 113 g))
• 1 green onions/scallions
• ½ lb thinly sliced beef (chuck or rib eye)
• ½ cup dashi (Japanese soup stock; click to learn more)
• 1 Tbsp sugar ((adjust according to your preference))
• 2 Tbsp sake ((substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water))
• 2 Tbsp mirin ((substitute with 2 Tbsp sake/water + 2 tsp sugar))
• 3 Tbsp soy sauce
• 2 servings cooked Japanese short-grain rice
• pickled red ginger (beni shoga or kizami beni shoga) ((to garnish))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-Ingredients.jpg’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘First, thinly slice the onion.’, ‘name’: ‘First, thinly slice the onion.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-1.jpg’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Next, cut the green onions diagonally into thin slices.’, ‘name’: ‘Next, cut the green onions diagonally into thin slices.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-2.jpg’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.’, ‘name’: ‘Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-3.jpg’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.’, ‘name’: ‘In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-4.jpg’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Next, add the onion slices and spread them throughout the pan, separating the onion layers.’, ‘name’: ‘Next, add the onion slices and spread them throughout the pan, separating the onion layers.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-5.jpg’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.’, ‘name’: ‘Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-6.jpg’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Cover the pan with a lid and start cooking over medium heat.’, ‘name’: ‘Cover the pan with a lid and start cooking over medium heat.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-7’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-7.jpg’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘When the meat is cooked,xa0skim off the scum and fatxa0from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.’, ‘name’: ‘When the meat is cooked,xa0skim off the scum and fatxa0from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-8’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-8.jpg’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the green onions on top and cook coveredxa0for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).’, ‘name’: ‘Sprinkle the green onions on top and cook coveredxa0for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-9’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-9.jpg’}
11. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.’, ‘name’: ‘In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-10’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-10.jpg’}
12. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the beef and onion mixture on top. If you’d like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!’, ‘name’: ‘Put the beef and onion mixture on top. If you’d like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-0-11’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/04/Gyudon-11.jpg’}
13. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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’, ‘name’: ‘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’, ‘url’: ‘https://www.justonecookbook.com/gyudon/#wprm-recipe-60648-step-1-0’}]}

Gyudon (Japanese Beef & Rice Bowls)

Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 598 kcal, Carbohydrate 57 g, Protein 36 g, Fat 25 g, Saturated Fat 12 g, Cholesterol 233 mg, Sodium 888 mg, Fiber 2 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• Neutral oil ((such as vegetable or canola oil))
• 2 medium onions ((very thinly sliced))
• 1 pound very thinly sliced beef ((450g, fatty beef chuck or ribeye))
• 2 teaspoons sugar
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup dashi stock ((can also substitute beef or chicken stock))
• 4 eggs
• 4 cups cooked white rice ((short grain or medium grain preferred))
• 1 scallion ((chopped))
• 2 teaspoons toasted sesame seeds ((optional))

Instruction:

1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
3. Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Gyudon (Japanese Beef Bowl)

Gyudon or Japanese beef bowl is a sweet and savory Japanese beef dish that’s also synonymous with comfort. This beef rice bowl is super easy and quick to make. You can have dinner or lunch ready in 10 minutes! Perfect for any weekday meal.

Prep: 3min

Total: 10min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 601.5 kcal, Carbohydrate 70.1 g, Protein 33 g, Fat 21.1 g, Saturated Fat 8.9 g, Cholesterol 252.8 mg, Sodium 1909 mg, Fiber 1.5 g, Sugar 16.2 g, unSaturated Fat 11.4 g, servingSize 1 serving

Ingredients:

• ½ pound thinly sliced beef ribeye (or chuck eye)
• ½ large yellow onion (thinly sliced)
• ½ cup water
• 4 tablespoons mirin
• 3 tablespoons soy sauce (light sodium)
• 1 tablespoon granulated sugar
• ¼ teaspoon hondashi powder
• 2 cups cooked white rice (hot (more or less to your preference))
• 2 large egg yolk (or onsen eggs (optional))
• Pickled red ginger (beni shoga or kizami shoga (optional))
• Green onion (thinly sliced (optional))

Instruction:

1. In a saucepan or any pan with tall sides, add all the ingredients for the sauce (water, mirin, soy sauce, sugar, and hondashi powder). Give everything a stir and add the sliced yellow onions.
2. Cover the pan and bring everything to a simmer over medium heat.
3. Once the sauce is simmering, add the thinly sliced beef on top of the onions. Spread the beef as evenly as possible.
4. Let the beef cook until no longer pink and if you prefer, skim off the scum. Remove from heat.
5. Portion the beef and onion amongst two bowls of rice and pour your desired amount of the sauce over everything.
6. Serve the gyudon with a raw egg yolk or an onsen tamago (Japanese hot spring egg) and garnish with some pickled red ginger and sliced green onions. Enjoy!

The Perfect Japanese Fast Food, GYUDON | Beef Bowl

FAQ

What is gyudon sauce made of?

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