Gyudon: Japanese Sweet and Savory Beef Bowl
Gyudon is one of Japan's most iconic comfort foods: tender, thinly sliced beef simmered in a sweet and savory umami sauce with mirin and soy sauce, served over a bed of steamed white rice. A complete meal, quick to prepare, and irresistibly fragrant, transporting you directly to the bustling streets of Tokyo.
🛒 Ingredients
4 servings
- 21 oz thinly sliced beef (such as sirloin, ribeye, or shabu-shabu style)
- 2 medium yellow onions, thinly sliced into half-moons
- 1 ¼ cups dashi (Japanese broth, or light beef broth)
- 4 tablespoons soy sauce (use tamari for a gluten-free version)
- 4 tablespoons mirin
- 2 tablespoons sake (or dry white wine)
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
- 4 bowls cooked Japanese short-grain rice
- 4 eggs (optional, for serving)
- 3 green onions, thinly sliced diagonally
- Pickled ginger (gari), for serving
- 1 teaspoon neutral oil (such as sunflower or canola)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the Japanese rice according to package instructions. Once cooked, cover and keep warm. If you don't have Japanese rice, use a short-grain rice rinsed thoroughly before cooking.
- 2
Place the beef slices in the freezer for 15 minutes before slicing: this will make them easier to cut into very thin strips (about 1/10 inch). If you bought pre-sliced beef for hot pot, skip this step.
- 3
In a bowl, combine the dashi, soy sauce, mirin, sake, and sugar. Whisk until the sugar is completely dissolved. Taste and adjust the sweet-savory balance to your preference.
- 4
Heat the neutral oil in a large skillet or sauté pan over medium heat. Add the sliced onions and sauté for 5 to 6 minutes, stirring regularly, until translucent and lightly golden.
- 5
Pour the sauce into the pan with the onions. Bring to a simmer over medium heat and let it cook for 3 minutes so the onions absorb the flavors well.
- 6
Add the beef slices, unfolding them one by one into the sauce. Spread them out well and let them cook for 2 to 3 minutes over medium-low heat, gently turning them halfway through. The meat should be just cooked, tender, and slightly pink — avoid overcooking to prevent it from becoming tough.
- 7
Stir in the sesame oil at the end of cooking and mix gently. Remove from heat.
- 8
If you wish to add a raw egg (onsen tamago or soft-boiled egg), poach an egg in simmering water for 6 minutes, or let a raw egg rest in hot water at 158°F for 30 minutes for an authentic onsen egg.
- 9
Divide the hot rice among four large bowls. Generously spoon the beef and onions over the rice with a ladle of sauce. Garnish with sliced green onions, an egg, and a little pickled ginger. Serve immediately.
💡 Chef's Tip
The secret to tender gyudon lies in the quality of the cut: ask your butcher for ultra-thin shabu-shabu style beef slices, or use slightly frozen sirloin or ribeye to slice yourself to about 1/10 inch thickness. Never boil the meat vigorously — a gentle simmer preserves its tenderness and prevents it from becoming tough.
