Gyudon (Beef Bowl)

This Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish that I love making when I want a quick yet satisfying meal. The tender beef and sweet-savory sauce soak beautifully into the rice, creating a warm, hearty bowl that feels both simple and indulgent.

Why You’ll Love This Recipe

I like this recipe because it’s fast, easy, and uses just a few ingredients. The beef cooks quickly, and the combination of soy sauce, mirin, and sugar creates a balanced sauce that I can’t get enough of. I also love that it’s served over rice, making it a complete meal in one bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp vegetable oil
1.1 lbs (500 gr) thinly sliced beef
1 onion, thinly sliced
4 tbsp soy sauce
2 tbsp sugar, optional
2 tbsp mirin
4 servings cooked rice

Directions

1. I heat the vegetable oil in a large saucepan over medium-high heat.
2. I add the sliced onion and cook until it becomes soft and translucent.
3. I add the thinly sliced beef and cook until it’s fully cooked through.
4. I stir in the soy sauce, sugar, and mirin, mixing until everything is well combined and the beef is coated in the sauce.
5. I turn off the heat and serve the beef mixture over steaming bowls of rice.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 15 minutes to cook, making it ready in under 30 minutes.

Variations

Sometimes I add a beaten egg while the beef is simmering for extra richness. I also like topping my gyudon with pickled ginger (beni shoga) or a sprinkle of sesame seeds. For a spicier kick, I drizzle a little chili oil or sprinkle shichimi togarashi before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the beef and sauce in a pan over medium heat or microwave it until hot. I prefer storing the beef and rice separately so the rice doesn’t get soggy.

FAQs

What type of beef works best for gyudon?

I like using thinly sliced ribeye or sirloin because they cook quickly and stay tender.

Can I make gyudon without mirin?

Yes, I sometimes substitute mirin with a mixture of sake and a little sugar or just extra soy sauce and sugar.

Is the sugar necessary?

No, the sugar is optional, but I add it for a slightly sweeter balance against the savory soy sauce.

Can I use chicken instead of beef?

Yes, I’ve made a version with thinly sliced chicken, and it works well with the same sauce.

How do I slice the beef thinly at home?

I partially freeze the beef for 30 minutes, then slice it with a sharp knife for thin, even slices.

What kind of rice should I serve with gyudon?

I prefer short-grain Japanese rice because it has the right stickiness and absorbs the sauce beautifully.

Can I add vegetables to gyudon?

Yes, I sometimes add mushrooms, spinach, or carrots for extra nutrition and flavor.

How do I keep the beef tender?

I avoid overcooking it just a few minutes in the sauce is enough to keep it juicy.

Can I prepare gyudon ahead of time?

Yes, I often make the beef mixture ahead and reheat it quickly, then serve it over freshly cooked rice.

What toppings go well with gyudon?

I love adding pickled ginger, scallions, sesame seeds, or a soft-poached egg on top.

Conclusion

This Gyudon (Beef Bowl) is one of my go-to comfort foods because it’s simple, flavorful, and quick to prepare. I love how the sweet-savory sauce coats the tender beef and pairs perfectly with warm rice. Whether I make it for a busy weeknight dinner or a comforting weekend meal, it always hits the spot.

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