Savor authentic Japanese gyudon! Our quick, easy recipe delivers tender beef and savory sauce for a comforting rice bowl that’s perfect for any meal.
Gyudon
Difficulty: ★★☆☆☆4
servings5
minutes20
minutesGyudon Ingredients
500g (about 1 lb) thinly sliced beef
Commonly used in Japanese “shabu-shabu” or “sukiyaki” style.
Substitute: Thinly sliced sirloin or ribeye if you can’t find pre-sliced beef. Partially freeze a steak and slice it thinly at home.1 medium onion, sliced into wedges
About 1/2 inch thick (1–2 cm) is typical.
Substitute: 2 small onions if medium is unavailable.- Broth (A)
500 ml (2 cups) water
4 tablespoons soy s3 tablespoons sake
Substitute: Dry sherry or white wine.auce3 tablespoons sake
Substitute: Dry sherry or white wine.3 tablespoons sugar
2 tablespoons mirin
Substitute: 2 tablespoons extra sugar + 1 tablespoon rice vinegar for some sweetness/acidity, though taste will differ.2 teaspoons granulated dashi (Japanese soup stock)
Substitute: 1 teaspoon chicken or beef bouillon powder + a small pinch of kombu powder for a hint of umami.Ginger (to taste), grated or sliced.
Gyudon Directions
- Prepare the Broth & Onions
In a medium pot, combine all Broth (A) ingredients: water, soy sauce, sake, sugar, mirin, granulated dashi, and ginger.
Stir gently and bring to a medium heat.
Slice your onion into wedges or thick slices, then add them to the pot.
Simmer for 5 minutes, letting the onions soften and absorb flavor. - Add the Beef
Loosen the thinly sliced beef with your hands so it doesn’t clump.
Gently place the beef into the simmering broth, separating it piece by piece.
Skim off any foam (aku) that floats to the top, ensuring a clear broth and clean flavor. - Simmer Until Tender
Reduce heat to a gentle medium-low.
Cook for around 15 minutes, allowing the beef to fully absorb the sweet-savory sauce.
Check the onion’s doneness: it should be soft but still hold its shape. - Serve Over Rice
Spoon freshly cooked steamed rice into individual bowls.
Ladle the simmered beef and onions over the rice, including some of the flavorful broth.
Optional: Top with a bit of pickled ginger (beni shoga) for a refreshing contrast.
Notes
- Choosing Beef: Look for “shabu-shabu” or “sukiyaki” style beef in Asian grocery stores. Otherwise, semi-freeze a cut of sirloin or ribeye and slice it very thin.
Balance of Sweet & Salty: Gyudon traditionally has a sweet-savory broth. Adjust sugar or soy sauce to suit your preference.
Dashi Substitutions: If you don’t have dashi granules, try a low-sodium beef or chicken broth and add a little kelp or mushroom powder for Japanese-style umami.
Ginger Tip: Fresh ginger adds brightness and helps reduce any meaty odor.
Pairings: Commonly served with miso soup and a side of pickled veggies. A drizzle of chili oil can spice it up!