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Gyudon (Japanese Beef Bowl)

Gyudon (Japanese Beef Bowl)

Gyudon, or Japanese beef bowl, is a comforting and delicious dish that combines tender beef and savory sauce served over warm rice. This recipe is perfect for busy weekdays, as it can be whipped up in just 10 minutes. The harmonious blend of flavors from the mirin, soy sauce, and sugar creates a unique sweet-savory taste that will leave you craving more. With options for customization and a variety of toppings, gyudon is not only satisfying but also versatile enough to cater to different palates. Whether it’s lunch or dinner, enjoy this delightful dish that brings a taste of Japan right to your kitchen.

  • Total Time: 10 minutes
  • Yield: Serves 2

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 light sodium soy sauce
  • 1 tablespoon granulated sugar
  • ¼ teaspoon hondashi powder
  • 2 cups cooked white rice (hot)

Instructions

  1. In a saucepan, combine water, mirin, soy sauce, sugar, and hondashi powder. Stir until well mixed.
  2. Add the sliced onions to the pan and cover. Simmer over medium heat for a few minutes.
  3. Once simmering, add the thinly sliced beef evenly on top of the onions.
  4. Cook until the beef is no longer pink; skim off any scum if desired.
  5. Serve the beef mixture over bowls of hot rice and enjoy with optional toppings like pickled ginger or green onions.
  • Author: Emmeline
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 70mg

Keywords: Feel free to customize with vegetables like bell peppers or mushrooms for added nutrition. For a richer experience, top with raw egg yolk or soft-cooked onsen tamago.

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