Gyudon Japanese Beef Bowl Recipe

Background and History

Gyudon, meaning “beef bowl” in Japanese, is a popular dish consisting of thinly sliced beef cooked with onions and flavored with a sweet and savory soy sauce-based sauce, served over a bowl of steamed rice. Originating in the late 19th century, gyudon was created as a convenient and affordable meal for Japanese workers. Today, it’s a beloved comfort food enjoyed by people of all ages across Japan and around the world.

Serves: 4 Preparation Time: 10 minutes Cooking Time: 20 minutes


  1. 500g thinly sliced beef (traditionally, thinly sliced beef for sukiyaki or shabu-shabu is used)
  2. 2 large onions, thinly sliced
  3. 3 tablespoons soy sauce
  4. 3 tablespoons mirin (sweet rice wine)
  5. 2 tablespoons sake (Japanese rice wine) or dry sherry
  6. 2 tablespoons sugar
  7. 1 tablespoon vegetable oil
  8. 1 1/2 cups dashi stock (Japanese soup stock), or substitute with beef or chicken broth
  9. 4 cups cooked Japanese rice
  10. Optional garnishes: sliced green onions, pickled ginger, shichimi togarashi (Japanese seven spice blend)


  • Heat vegetable oil in a large skillet or pan over medium heat.
  • Add sliced onions and cook until they start to soften, about 3-4 minutes.
  • Add thinly sliced beef to the pan and cook until it’s no longer pink.
  • In a small bowl, mix together soy sauce, mirin, sake, sugar, and dashi stock.
  • Pour the sauce mixture over the beef and onions. Stir well to combine.
  • Simmer for 5-7 minutes until the sauce has thickened slightly and the flavors have melded.
  • Serve gyudon over bowls of steamed rice.
  • Garnish with sliced green onions, pickled ginger, or shichimi togarashi if desired.

Nutrition Facts (per serving)

  • Calories: 550
  • Protein: 28g
  • Carbohydrates: 64g
  • Fat: 19g
  • Fiber: 3g
  • Sugar: 10g
  • Sodium: 1200mg


  • For an extra flavor boost, you can add a splash of Worcestershire sauce or a pinch of beef bouillon powder to the sauce.
  • If you prefer a softer texture, you can cook the onions for a longer time until they are caramelized before adding the beef.
  • Gyudon is often served with a raw or soft-boiled egg on top. If you choose to add an egg, crack it onto the beef and cover the pan with a lid for a minute or two until the egg is cooked to your liking.
  • Leftover gyudon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Allergy Warning

This recipe contains soy (from soy sauce) and wheat (from mirin). It may also contain gluten depending on the type of soy sauce used. If you have allergies to any of these ingredients, please exercise caution or seek suitable substitutes.

Lysander Rothwell
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Lysander Rothwell, a passionate Food Enthusiast, shares his culinary adventures and expertise on his website. With a flair for exploring diverse cuisines and flavors, Lysander offers insights, recipes, and tips to inspire fellow food lovers. Through his engaging content, he aims to celebrate the joy of cooking and eating, inviting readers to embark on delightful culinary journeys with him.