📝 About This Recipe
Gyudon is the ultimate Japanese comfort food, a soul-warming 'donburi' consisting of paper-thin ribbons of beef and sweet onions simmered in a delicate dashi-based broth. Originally popularized in the late 19th century, this dish perfectly balances the umami of soy sauce with the gentle sweetness of mirin. It is a quick-cooking masterpiece that transforms humble ingredients into a luxurious, melt-in-your-mouth experience over a bed of fluffy steamed rice.
🥗 Ingredients
The Beef and Aromatics
- 3/4 pounds Beef ribeye or chuck (shaved paper-thin; look for 'Sukiyaki style' at Asian markets)
- 1 medium Yellow onion (halved and sliced into 1/4-inch wedges)
- 1 teaspoon Ginger (freshly grated)
The Simmering Liquid
- 1 cup Dashi stock (kombu and bonito based; or 1 cup water with 1/2 tsp dashi powder)
- 3 tablespoons Soy sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Granulated sugar
For Serving and Garnish
- 3 cups Short-grain Japanese rice (cooked and hot)
- 1 tablespoon Beni Shoga (red pickled ginger)
- 2 stalks Green onions (finely sliced on a bias)
- 2 pieces Onsen Tamago or egg yolk (optional; for a creamy finish)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare your beef by cutting the thin slices into bite-sized pieces, roughly 2-3 inches long. If the beef is stuck together, gently separate the layers so they cook evenly.
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2
In a medium saucepan or deep skillet, combine the dashi stock, soy sauce, mirin, sake, and sugar. Stir well to dissolve the sugar.
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3
Place the saucepan over medium heat and bring the liquid to a gentle simmer. Do not let it reach a rolling boil yet.
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4
Add the sliced onions to the simmering liquid. Arrange them so they are mostly submerged.
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5
Cover the pan with a lid and simmer the onions for about 4-5 minutes, or until they become translucent and slightly softened.
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6
Remove the lid and stir in the freshly grated ginger. This adds a bright, sharp note that cuts through the richness of the beef.
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7
Add the beef slices to the pan one by one, spreading them out to prevent them from clumping together into a ball.
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8
Simmer the beef for just 2-3 minutes. As soon as the red color disappears and the meat turns brown, it is done. Avoid overcooking to keep the meat tender.
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9
Skim off any grey foam or excess fat that rises to the surface using a fine-mesh skimmer or a spoon for a cleaner-tasting broth.
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10
Taste the broth. If you prefer a saltier profile, add a splash more soy sauce; for more sweetness, add a teaspoon of sugar.
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11
Divide the hot, steamed rice into two deep bowls (donburi).
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12
Using a slotted spoon, ladle a generous portion of beef and onions over the rice, then pour over 3-4 tablespoons of the simmering liquid per bowl so it soaks into the rice.
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13
Garnish with a mound of beni shoga (red pickled ginger) in the center and a sprinkle of chopped green onions.
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14
Optional: Create a small well in the center of the beef and nestle a raw egg yolk or a poached onsen tamago inside.
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15
Finish with a dusting of shichimi togarashi for a hint of heat and serve immediately.
💡 Chef's Tips
For the most authentic texture, freeze your beef for 1-2 hours before slicing to get it paper-thin, or ask your butcher to use a meat slicer. Don't discard the extra simmering liquid; it's liquid gold that can be reused for another batch or to season sautéed vegetables. If you find the beef is too fatty, you can par-boil the meat in plain water for 30 seconds before adding it to the sauce to remove excess grease. Always use short-grain Japanese rice (Japonica); long-grain varieties like Basmati won't hold the sauce or provide the necessary sticky texture. Simmering the onions first is crucial; they take longer to soften than the beef takes to cook.
🍽️ Serving Suggestions
Serve with a warm bowl of miso soup with tofu and wakame to round out the meal. A side of sunomono (Japanese cucumber salad) provides a refreshing, acidic contrast to the savory beef. Pair with a glass of chilled mugicha (barley tea) or a crisp Japanese lager. Add a side of takuan (yellow pickled daikon) for extra crunch and palate cleansing. For a complete 'Teishoku' style meal, serve with a small side of steamed edamame.