Description
Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish made with thinly sliced beef simmered in a sweet and savory sauce, served over a warm bowl of rice. Perfect for busy weeknights, it’s a quick and satisfying meal the whole family will love.
Ingredients
Scale
- 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)
- 2 large egg yolks (or onsen eggs, optional)
- Pickled red ginger (beni shoga or kizami shoga, optional)
- Green onion (thinly sliced, optional)
Instructions
- In a saucepan or deep pan, combine the water, mirin, soy sauce, sugar, and hondashi powder. Stir well and add the sliced yellow onions.
- Cover the pan and bring the mixture to a simmer over medium heat.
- Once simmering, gently place the thinly sliced beef on top of the onions, spreading it evenly.
- Cook until the beef is no longer pink, skimming off any foam if needed. Remove from heat.
- Serve the beef and onions over bowls of hot rice and drizzle with sauce.
- Top with a raw egg yolk or onsen tamago, and garnish with pickled red ginger and green onions. Enjoy!
Notes
Serve Gyudon fresh over hot rice and garnish with green onions or pickled ginger. Store leftovers in an airtight container for up to 3 days. For best flavor, use thinly sliced ribeye and avoid overcooking. Add sesame seeds or chili flakes for extra depth and heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 170mg