Gyudon (Japanese Beef Bowl)
Equipment
- Frying Pan or wok
Ingredients
Beef & Onion
- 16 oz thinly sliced ribeye beef
- 1 onion, thinly sliced
Gyudon Broth
- 1 cup dashi broth
- ¼ cup soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
Optional Garnish
- Scallions
- Pickled ginger
- Onsen egg or soft-boiled egg
- Steamed rice, for serving
Instructions
- Thinly slice your onion and set it aside.
- In a pan, add dashi broth, soy sauce, sake, mirin, and sugar. Bring everything to a gentle simmer.
- Add in your sliced onions and cook until softened and slightly translucent.
- Add the thinly sliced beef and gently stir until the beef is just cooked through and tender.
- Serve the beef and onions over a fresh bowl of rice and optionally garnish with scallions, pickled ginger, and an onsen egg.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Gyudon Is The Best Example Of Less Is More
Gyudon is one of those dishes that is packed with protein but is made of simple ingredients. It’s just beef and onions at the end of the day, but the umami broth, which is only 5 ingredients, that the beef and onions are simmered in is what makes this stand out. The whole dish takes 20 minutes max and is actually one of the few times where you’ll get something that is better than every takeout place near you!
How Gyudon Is So Rich But Light
The richness of this dish comes from not only the thinly sliced beef, but also the quick dashi broth, which is made by mixing dashi broth with soy sauce, sake, mirin, and just a bit of sugar. These 5 ingredients will give the broth that balance of savory, sweet, and umami taste profiles. The best part is the onion and thinly sliced beef will soak up all that delicious broth while also imparting their own flavors into the broth, which tastes great over a fresh bowl of rice. It’s high in protein and pairs beautifully with any toppings you may want, such as pickled ginger and an egg.
What You’ll Need To Make Gyudon
Beef & Onion
- 16 oz thinly sliced ribeye beef
- 1 onion, thinly sliced
Gyudon Broth
- 1 cup dashi broth
- ¼ cup soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
Optional Garnish
- Scallions
- Pickled ginger
- Onsen egg or soft-boiled egg
- Steamed rice, for serving
How To Make Gyudon
Thinly slice your onion.
In a pan, combine dashi broth, soy sauce, sake, mirin, and sugar. Bring to a gentle simmer.
Add the sliced onions and simmer for 4–5 minutes until softened and translucent.
Add the ribeye and gently stir until the meat is just cooked through (1–2 minutes).
Serve immediately over bowls of hot steamed rice.
Garnish with scallions, pickled ginger, and an onsen egg if you’d like!
Tips & Variations
If you can’t find any thinly sliced ribeye or beef, use pre-shaved beef! Most grocery stores carry them.
To meal prep this dish, strain the beef and onions out of the broth and place over rice in an airtight container. This will keep well in the fridge for 2-3 days.
If you don’t have dashi broth, substitute with low-sodium chicken bouillon or broth. It won’t have that signature dashi flavor but will still be delicious!
In order to make this dish even more macro friendly, substitute the sugar with stevia or monk fruit.
Frequently Asked Questions
Can I make this with ground beef instead?
Yes, but the texture will be different. If using ground beef, brown it first, drain excess fat, and then simmer briefly in the broth to soak up flavor. The flavors will be the same!
What’s the best cut of beef for gyudon?
Ribeye is ideal because it’s tender and flavorful, but chuck eye roll, sirloin, or hot pot beef also work great.
Can I use pre-made dashi?
Absolutely! I like to use either liquid dashi from a bottle or powder dissolved in warm water.
What rice should I serve this with?
Short-grain white rice is traditional, but you can use brown rice or cauliflower rice if you’re watching your macros.
What to Try Next
Craving even more Japanese food? Try out my Japanese Carbonara Udon!
Want more macro friendly meals? You’ll love my Chili Oil Shakshuka!
If you want more takeout style dishes, try my Beijing Beef!
