Gyudon (Japanese Beef Rice Bowl)

Gyudon, also known as a Japanese Beef Rice Bowl, is one of my favorite quick and comforting meals to make. It features thinly sliced beef and onions simmered in a savory-sweet sauce, served over a hot bowl of steamed rice. The flavors are rich, satisfying, and deeply comforting—like the Japanese version of fast food, but made fresh and even better at home.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and incredibly easy to make. It comes together in less than 30 minutes using simple ingredients, and the sweet-savory umami sauce soaks into the rice in the best way. It’s a complete meal in one bowl, and I can customize it with toppings like a soft-boiled egg, scallions, or pickled ginger to suit whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (ribeye, sirloin, or hot pot-style cuts)
• Yellow onion (thinly sliced)
• Cooked Japanese short-grain rice
• Soy sauce
• Mirin
• Sake (or substitute with broth or water)
• Sugar
• Dashi stock (or water with instant dashi powder)
• Optional toppings: soft-boiled or poached egg, pickled red ginger (beni shoga), green onions, sesame seeds

Directions

1. I prepare the sauce by combining dashi stock, soy sauce, mirin, sake, and sugar in a saucepan over medium heat.
2. I add the thinly sliced onions and let them simmer for about 5–7 minutes, until tender and slightly translucent.
3. I add the beef slices to the simmering sauce and cook for another 2–4 minutes, stirring gently until the beef is fully cooked and tender.
4. While the beef simmers, I prepare bowls of hot steamed rice.
5. I spoon the beef and onion mixture over the rice, making sure to include a generous amount of the flavorful broth.
6. I top it with a soft egg, green onions, or pickled ginger if I want to dress it up a bit more.

Servings and timing

This recipe serves 2 to 3 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add sautéed mushrooms or shredded carrots for extra texture. I’ve also topped it with a raw egg yolk (traditional in Japan) or used ground beef when thin slices aren’t available. For a low-carb version, I serve it over cauliflower rice or shredded cabbage.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat the beef mixture gently in a skillet or microwave and serve it fresh over rice. The flavor actually deepens overnight, making it just as good the next day.

FAQs

What kind of beef should I use?

I use thinly sliced beef, like ribeye or sirloin. Many Asian grocery stores sell pre-sliced beef for hot pot or sukiyaki, which works perfectly.

Can I make this without sake?

Yes, I substitute sake with a bit more mirin or a splash of broth or water.

What’s the best rice for gyudon?

I stick with Japanese short-grain rice because of its sticky, slightly chewy texture. It holds up well under the juicy beef.

Is gyudon spicy?

No, it’s not spicy at all. The flavor is more sweet and savory. I sometimes add a dash of shichimi togarashi (Japanese chili pepper mix) if I want a kick.

Can I double the recipe?

Absolutely. I just use a larger pan and avoid overcrowding the beef so it cooks evenly and stays tender.

Conclusion

Gyudon is one of those dishes that proves simple ingredients can create something deeply satisfying. I love how fast and easy it is to prepare, and the flavor is always spot-on—savory, slightly sweet, and full of umami. It’s a staple in my kitchen for busy weeknights and cozy nights alike, and once I tried it homemade, I never looked back.

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