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Gyudon is a popular Japanese beef bowl featuring thinly sliced beef and onions simmered in a savory soy sauce-based mixture. This quick and easy meal is served over steamed rice, making it a comforting and flavorful dish perfect for lunch or dinner. The sauce combines soy sauce, mirin, sake, and sugar, delivering a delicious umami taste. Top it with a poached egg or pickled ginger for added flavor. Learn how to make this iconic Japanese dish at home for a satisfying meal in under 30 minutes!

The first time I ever had gyudon was in 2021 and I only got it because I was sick and it was the only appealing option. Little did I know, this dish would become and obsession of mine and it lasted 7 days. In addition to the amazing flavors in this dish, it is also extremely easy to make.

Important ingredients for the perfect Gyudon

  • Frozen Beef Rolls: Thinly sliced for quick cooking and tender texture.
  • Onions: Adds sweetness and depth to the savory broth.
  • Soy Sauce: Provides umami and saltiness, essential for the sauce base.
  • Mirin: Sweet rice wine that balances the savory flavors.
  • Sake: Adds depth and richness to the sauce.
  • Dashi Powder: A quick way to infuse umami without simmering stock.
  • Sugar: Balances the salty and savory elements of the dish.
  • Steamed Rice: A fluffy base that soaks up the flavorful beef and sauce.

Why Sliced Beef is Essential

Sliced Beef: Frozen beef rolls are thinly sliced and cook quickly. I usually buy mine from the Asian grocery store already pre-sliced. Alternatively, if you have a steak laying around, you can pop it in the freezer for 30 minutes and thinly slice with a knife. Their delicate texture absorbs the savory flavors of the soy-based sauce, ensuring a tender and flavorful bite every time. Using frozen beef rolls also makes the dish convenient, as they are readily available and don’t require slicing at home. This shortcut allows you to whip up a delicious Gyudon in under 30 minutes, making it an ideal option for busy weeknight meals. Perfect for achieving the authentic taste and texture of traditional Gyudon!

Dashi Broth: Dashi stock is essential in Japanese cooking, adding depth and umami to dishes like Gyudon. While traditional dashi stock is made by simmering kombu and bonito flakes, dashi powder offers a quicker alternative without sacrificing flavor. Dashi powder dissolves instantly, making it perfect for busy home cooks. For Gyudon, using dashi powder ensures a rich, savory base in less time, without the need for simmering and straining. It’s an easy way to elevate your dish with authentic Japanese flavor!

Garnishes: A few of my favorite garnishes for gyudon are an egg, pickled ginger, and green onions. In the video, I made an onsen egg, but feel free to cook your egg however you would like. The pickled ginger gives a tangy and refreshing flavor that balances the dish out perfectly.

Gyudon (Japanese Beef Bowl)

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Gyudon is a Japanese sliced beef bowl that will be ready in 20 minutes or less.
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Ingredients 

  • 1 lbs sliced beef, (ribeye recommended)
  • yellow onion, (sliced)
  • tbsp ginger, (sliced)
  • 1 cup water
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp sugar
  • ¾ tsp dashi powder

Garnish

  • 1 egg
  • green onions
  • pickled ginger

Instructions 

  • Prepare onions and ginger by slicing thinly and setting aside.
    1½ yellow onion, 1½ tbsp ginger
  • Heat up a wok or pan over medium-high heat with oil then cook onions and ginger for 3 minutes.
  • Add water, soy sauce, mirin, sugar, and dashi powder and allow it to come up to a boil.
    1 cup water, ¼ cup soy sauce, ¼ cup mirin, 2 tbsp sugar, ¾ tsp dashi powder
  • Once the stock is boiling, add your sliced beef and continue to boil until beef is cooked through.
    1 lbs sliced beef
  • Serve on rice, topped with an egg, green onions, and pickled ginger.
    1 egg, green onions, pickled ginger

Additional Info

Course: Main Course
Cuisine: Japanese

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About Jacky Kwok

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