Name: Japanese Beef Bowl Gyudon Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 400 g Beef (half frozen steak cut); 1 medium Onion; 1 tbsp Vegetable or neutral flavor oil; 1 tsp Ginger (finely grated or paste); 3 tbsp Soy sauce (all purpose or light soy sauce); 2 tbsp Mirin (rice wine or dry sherry); 1 tbsp Sake (Sake or rice wine); 2 tbsp Brown sugar (or white sugar); Spring Onions (thinly sliced); 2 Eggs (for poaching); Japanese red ginger pickle (or kimchi)

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Introduction

Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish featuring thinly sliced beef simmered in a savory sauce and served over steamed rice. This quick and satisfying meal is perfect for busy weeknights or anytime you crave a warm, hearty bowl.

A black bowl holds a layered dish starting with white rice at the bottom, topped with tender brown cooked beef strips mixed with translucent cooked onion slices covering most of the top. On the left side, there is a soft poached egg with a gleaming white surface and a runny yellow yolk slightly broken. Below the egg, there is a small pile of bright orange shredded pickled carrots next to fresh green chopped scallions scattered around. Two wooden chopsticks with black handles rest across the right side of the bowl. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g beef (half-frozen steak cut)
1 medium onion
1 tbsp vegetable or neutral-flavored oil
1 tsp grated ginger or ginger paste
3 tbsp soy sauce (all-purpose or light soy sauce)
2 tbsp mirin (rice wine or dry sherry)
1 tbsp sake (sake or rice wine)
2 tbsp brown sugar (or white sugar)
Spring onions, thinly sliced
2 eggs
Japanese red ginger pickle (or kimchi) for serving

Instructions

Step 1: Freeze the beef in the fridge for 1.5 to 2 hours until half frozen. Slice the beef into paper-thin slices. Cut the onion and spring onions into thin slices.
Step 2: In a small bowl, mix soy sauce, mirin, sake, and brown sugar until the sugar dissolves.
Step 3: Heat the oil in a pan over medium heat. Stir-fry the onion until soft and tender.
Step 4: Add the beef slices and grated ginger to the pan. Cook until the beef loses its pink color.
Step 5: Pour the sauce mixture into the pan and stir well to combine all ingredients evenly.
Step 6: Cook for 2–3 minutes until the sauce thickens slightly. Turn off the heat and sprinkle the chopped spring onions over the top.
Step 7: Serve the beef and sauce over steamed rice. Top each bowl with a poached egg, additional spring onions, and Japanese red ginger pickle or kimchi.

Tips & Variations

For extra tenderness, slice the beef as thinly as possible when it’s half frozen.
Swap mirin with a mix of sugar and dry sherry if mirin is unavailable.
Try topping the bowl with a drizzle of spicy mayo or sesame seeds for added flavor.
Use leftover cooked rice or freshly steamed rice — both work well.

Storage

Store any leftover gyudon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through. Avoid cooking the eggs in advance to maintain their creamy texture when serving.

How to Serve

A black bowl holds a meal with four main layers: at the bottom is a layer of white rice, topped mostly by a rich brown layer of cooked beef slices mixed with translucent cooked onions. On one side of the bowl, bright red pickled ginger is placed next to the rice, with a few chopped fresh green onions sprinkled over both. A soft poached egg with a white outer layer and a runny yellow yolk slightly oozing is set on top of the rice beside the beef. A pair of wooden chopsticks with black grips rests on the right edge of the bowl. The bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for gyudon?

Yes, you can use thinly sliced ribeye, sirloin, or even flank steak. The key is cutting the beef very thin to cook quickly and stay tender.

Is there a vegetarian alternative for this dish?

To make a vegetarian gyudon, substitute the beef with thinly sliced mushrooms or tofu, and use a vegetarian soy sauce or tamari in place of traditional soy sauce.