Gyudon - Japanese Beef Bowl

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 400 gram beef chuck (or any tender cuts, like sirloin or tenderloin, if you are feeling fancy)
  • 1 onion
  • Sauce
  • 1 cup dashi stock (homemade, or 1 cup water + 1 teaspoon bonito flavored dashi seasoning)
  • 6 tablespoon sake
  • 4 tablespoon soy sauce
  • 2 tablespoon mirin
  • 3 tablespoon sugar
  • Must have
  • 4 bowls of steamed white rice
  • Good to have
  • 4 bowls of tofu and wakame miso soup
  • 4 raw eggs, or soft poached eggs (onsen tamago)
  • beni shoga (pickled ginger)
  • nanami togarashi (ground chili pepper)


  1. Thinly slice the beef. It is much easier if you freeze the beef first before slicing.
  2. Half the onion and slice thinly.
  3. Place all sauce ingredients in a pan and bring to a rolling boil. Add beef and onion, cook until the sauce boils again (around 3 to 5 minutes). Then quickly turn off the heat.
  4. Divide the beef, onion, and sauce over 4 bowls of steamed white rice. Serve immediately.

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