Go Back
Gyudon Recipe

Gyudon Recipe

Gyudon is a savory-sweet Japanese beef bowl featuring ultra-thin slices of beef and tender, translucent onions simmered in a mirin-soy-dashi sauce for a glossy, umami-rich topping. Ready in about 30 minutes, it makes a fast weeknight main when spooned over short-grain rice and finished with a soft-poached egg, scallions, beni-shoga, and sesame seeds.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Main
Cuisine: Japanese
Keyword: beef bowl, donburi, gyudon

Equipment

  • large skillet
  • small saucepan
  • bowls

Ingredients

  • 1 tablespoon oil vegetable or olive oil
  • 1 large onion thinly sliced
  • 1 pound beef chuck or rib eye, very thinly sliced
  • 1 1/2 teaspoons sugar
  • 2 tablespoons mirin
  • 1 1/2 tablespoons soy sauce
  • 1 cup dashi or beef stock
  • 4 large eggs
  • 4 cups rice cooked short-grain
  • scallions chopped (for garnish)
  • beni-shoga shredded pickled ginger, for serving
  • toasted sesame seeds for garnish (optional)

Instructions

  1. Slice the beef very thinly across the grain if not already sliced; partially freezing the beef for 20–30 minutes makes this easier.
  2. Heat 1 tablespoon vegetable or olive oil in a large skillet over medium heat and add the 1 large onion (thinly sliced); cook until the onion is softened and translucent.
  3. Stir together 1 1/2 teaspoons sugar, 2 tablespoons mirin, 1 1/2 tablespoons soy sauce, and 1 cup dashi or beef stock, then pour the mixture into the skillet with the onions and bring to a gentle simmer.
  4. Add the thinly sliced beef to the skillet and cook briefly, stirring, until the beef is just cooked through and the sauce clings to the meat and onions.
  5. Meanwhile, bring a small saucepan of water to a gentle simmer and poach the 4 large eggs to your preferred doneness, or prepare eggs however you like for topping.
  6. Divide 4 cups cooked short-grain rice among 4 bowls, mound the beef and onion mixture over the rice, top each bowl with a poached egg, and garnish with chopped scallions, beni-shoga (shredded pickled ginger), and toasted sesame seeds as desired.

Notes

For easiest slicing, chill the beef in the freezer for 20–30 minutes until slightly firm. Use dashi for a more authentic umami flavor, or beef stock as a substitute. Adjust egg doneness to preference — soft-poached or soft-boiled eggs are traditional for a creamy yolk that enriches the sauce.