Can I use other cuts of beef?

While traditional gyudon uses thinly sliced brisket, rib eye or flank beef, you can substitute with other tender cuts like sirloin. Ensure you slice the beef thinly so it cooks quickly and absorbs the flavors of the sauce.

Can I make this in advance?

Yes, it can be made ahead of time and stored in the refrigerator for up to 2-3 days or freeze for 2-3 months. When reheating, the beef may become a bit firmer, but the flavors will still be delicious. If frozen, allow it to thaw in the fridge overnight and reheat gently on the stove or in the microwave. You can also add all the ingredients into a freezer safe bag and freeze it as is. Thaw it overnight in the fridge, then cook it in a pot over the stove until the meat cooks through. Freezing breaks down the onions, so you can heat them with the beef, and they will still turn out tender.

Can I make this recipe gluten free?

To make gyudon gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce. Check the mirin as well, since some brands may contain gluten; opt for a gluten-free mirin or use rice vinegar with a touch of sugar instead.

Whats the difference between oyakodon and gyudon?

Oyakodon features chicken and egg simmered together in a soy-based sauce, served over rice, with "oyako" meaning "parent and child" in reference to the chicken and egg. Gyudon, in contrast, consists of thinly sliced beef and onions simmered in a similar sauce, creating a heartier, beef-focused rice bowl.

How can I make a vegan or vegetarian version?

Some really great vegan or vegetarian substitutes for beef are tofu, soy curls or a plant based beef of your choice.

Gyudon (Japanese Beef Bowl) 牛丼

Name: Gyudon (Japanese Beef and Rice Bowl)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Japanese
Ingredients: 1/2 medium (120 g) onion, sliced; 1 inch (5 g) ginger, thinly sliced; 1/2 lbs (250 g) thinly sliced beef (ribeye or chuck); 3 tbsp (30 ml) sake; 3 tbsp (30 ml) mirin; 2 tbsp + 1 tbsp Japanese light soy sauce, divided; 1-2 tbsp sugar, to taste; 2/3 cup (160 ml) dashi*; 1 tsp red miso, optional; 2 servings (500 g) Japanese cooked rice; 2 servings raw egg, onsen tamago or soft boiled egg, optional; scallion, thinly sliced; beni shoga (red pickled ginger)

Description

Gyudon, a popular Japanese beef bowl, combines tender slices of beef simmered in a rich broth of soy sauce, mirin, and dashi, served over fluffy rice. This easy and flavorful dish is ready in minutes, making it a perfect choice for a quick weeknight meal.

Ingredients

Units

1/2 medium (120 g) onion, sliced
1 inch (5 g) ginger, thinly sliced
1/2 lbs (250 g) thinly sliced beef (ribeye or chuck)

Seasoning

3 tbsp (30 ml) sake
3 tbsp (30 ml) mirin
2 tbsp + 1 tbsp Japanese light soy sauce, divided
1-2 tbsp sugar, to taste
2/3 cup (160 ml) dashi*
1 tsp red miso, optional

For serving

2 servings (500 g) Japanese cooked rice
2 servings raw egg, onsen tamago or soft boiled egg, optional
scallion, thinly sliced
beni shoga (red pickled ginger)

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Instructions

Stir fry the Onion and Ginger (optional): Add 1 tbsp of oil, sliced onions and shredded ginger to the pot and stir fry until onions become translucent. This step is optional, but brings more flavour to the dish. Follow step 2-3 for a ‘quicker’ version. Once translucent, add the seasonings to the pot. Bring it to a boil and then reduce to a simmer over medium heat. Simmer for 2-3 minutes.
Prepare the seasoning: In a pot, combine dashi, sugar, 2 tbsp soy sauce, mirin and sake. Stir to mix.
Cook the Onion and Ginger: Add the sliced onions and shredded ginger to the pot and bring it to a boil and then reduce to a simmer over medium heat. Simmer for 2-3 minutes.
Cook the Beef: Once the onions are softened, add the thinly sliced beef to the simmering broth. As the beef cooks, skim off any scum that rises to the surface. Dissolve in miso paste and 1 tbsp of soy sauce and cook for about 5 minutes, uncovered. Once the beef is 95% cooked, turn off the heat and cover. Allow the residual heat to finish cooking the meat.
- From here, you can either serve immediately or let it sit for 30 minutes or overnight. The longer it rests the more flavour is developed and the more delicious it is. If you let it rest, reheat it over medium until heated through (don’t let it come to a boil).
Serve: Place the cooked beef, onions, and broth over a bowl of steamed rice. Garnish with beni shoga, green onion and an optional raw or poached egg. Add togarashi or sesame seeds to taste for extra flavor. Serve and enjoy!

Notes

*or use 3/4 cup water + 1 tsp dashi granules
Nutritional information is a rough estimate and based off 250 grams of cooked rice.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: donburi, Main dish
Method: Stove Top
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 741
Sugar: 16 g
Sodium: 1271 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0.9 g
Carbohydrates: 94 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 83 mg