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Gyudon (Japanese Beef Rice Bowl)

Recipe by Connie Veneracion
This is a quick-cooking dish so you'll need a tender cut of beef. Definitely not brisket or anything that requires long and slow cooking. The beef should be sliced thinly, no more than an eighth of an inch, and you'll want to cut the thin sliced into strips.
If you're wondering what "quick-cooking" means, it means cooking the beef with the softened onion slices together just long enough to soak up the seasonings. That means about ten minutes plus another five to soften the onion slices in hot oil.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Japanese
Servings 2 people
Gyudon with egg halves and scallions in blue bowl


  • 2 tablespoons cooking oil
  • 2 large onions peeled and thinly sliced
  • 500 grams thinly sliced beef cut into strips
  • ¼ cup dashi
  • ¼ cup soy sauce
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup sliced scallions to serve
  • 3 cooked eggs to serve


  • Heat the cooking oil in a frying pan.
  • Add the onion slices to the hot oil and cook over medium heat, stirring often, until softened and just beginning to caramelize.
    Cooking onion slices until sft and starting caramelize
  • Turn up the heat to high, add the beef to the onion slices and stir to break up any clumps. Cook just until the meat is no longer pink.
    Adding beef to softened onion and pouring in soy sauce, dashi, sake and mirin
  • Pour in the soy sauce, mirin, sake and dashi, and stir.
  • Turn down the heat to medium and cook, uncovered with occasional stirring, until the sauce has reduced to about two tablespoonfuls.
    Simmering beef in pan
  • Scoop rice into bowls, ladle the gyudon over the rice, arrange the eggs on the side and sprinkle with scallions.
    Gyudon (Japanese beef and rice bowl)


Updated from a recipe published in March 8, 2016.
Keyword Beef, Egg, Rice