About Gyudon
Gyudon,which means “beef bowl” in Japanese, is one of Japan’s iconic donburi (rice bowl) dishes, made by simmering thinly sliced beef and onions in a savory-sweet broth and serving it over warm white rice. The simple yet deeply flavorful seasoning—soy sauce, mirin, sugar, and dashi—has made gyudon a beloved comfort food for generations, especially for busy people seeking a quick, satisfying meal.
Its origins trace back to the late Edo period with the introduction of gyunabe (beef hotpot), a dish that gained popularity in Yokohama in the 1860s as beef became more common through Western influence. By the Meiji era, gyunabe spread to Tokyo and evolved into a more luxurious dish with additions like tofu and shirataki noodles.
Gyudon emerged as a quicker, simpler offshoot of gyunabe. In the 1890s, the fish market Yoshinoya in Nihonbashi began serving gyudon, eventually popularizing the dish among workers and students under the name gyumeshi ("beef rice"). It became one of Japan’s earliest forms of fast food.
Today, gyudon chains like Yoshinoya, Sukiya, and Matsuya are found across Japan—outnumbering even McDonald’s in some areas. At any hour, you’ll find customers quietly enjoying a beef bowl under the warm lights of these restaurants, a reflection of gyudon’s deep connection to everyday life in Japan.
This recipe brings you a tsuyudaku-style gyudon (with extra broth), perfect for drizzling over rice. It’s richly flavored, just like those served in restaurants. We recommend adding a soft-boiled egg (onsen tamago) halfway through eating for a delicious twist. A satisfying dish for both kids and adults alike.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz thinly sliced beef (shaved beef steak)
- 1 /2 medium onion
- 3/4 cup water
- 1 tsp. dashi granules (e.g., Hondashi)
- 1 tbsp. soy sauce
- 1 tbsp. sake
- 1 tbsp. mirin
- 1 tbsp. sugar
- 1 tsp. grated fresh ginger
- cooked white rice, as needed
- 2 soft-boiled eggs (onsen tamago)
- pickled red ginger (beni shoga), optional
INSTRUCTIONS
Preparation
Grate the ginger in advance.- 1
Cut the onion into thin slices. In a small frying pan, bring the water and dashi granules to a boil. Add the onion and simmer over medium heat for 5 minutes. Meanwhile, cut the shaved beef into bite-sized pieces if necessary.
- 2
After 5 minutes, add the beef and skim off any scum. Add the soy sauce, sake, mirin, sugar, and grated ginger. Cover with a lid and simmer over low heat for 10 minutes.
- 3
Scoop warm, cooked rice into bowls and top with the beef and as much broth as you like. Garnish with pickled red ginger if desired. Serve the soft-boiled egg on the side or add it halfway through eating to enjoy a change in flavor and texture.
- 4
How to Make Onsen Tamago (Soft-Boiled Eggs)
1. Bring a pot of water to a full boil.
2. Turn off the heat and gently lower the eggs into the hot water using a ladle.
3. Cover and let sit undisturbed for 12 minutes.
4. Crack the egg into a small dish to serve.
RecipeID
188
Tips & Notes
Adding a soft-boiled egg halfway through the dish changes the flavor and keeps it exciting until the last bite.
Just 3 simple steps: simmer onions for 5 minutes → add beef and skim the scum → add seasoning and simmer for 10 minutes.
Keeps in the refrigerator for 2–3 days.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."