Today we’re sharing another rice bowl (donburi) recipe, and this one is a classic!
What is Gyudon?
Gyudon is a delicious bowl of thinly sliced beef and onions that have been simmered in a delicious Japanese dashi broth. You can see how to make the tsuyu dashi sauce we use in this recipe here. The meat absorbs the flavours and the sauce is also poured over the rice, it’s seriously delicious!
In Japanese “gyuu” (牛) means cow, or beef in this context, and “don” (丼) is short for donburi, which means rice bowl. So the dish is only made with beef. Saying that, you can make a similar dish called “butadon” which is made with pork.
The history of Gyudon goes all the way back to Meiji era and used to be called Gyu-meshi (Literally means Beef rice)
Where to eat Gyudon in Japan
These days it’s commonly served in popular diners in Japan such as:
It’s cheap, quick and considered fast food.
This recipe replicates the feeling of fast food Gyudon and needless to say, tastes amazing as well as being quick and easy to make at home!
Most ingredients are very easily accessible so why not try and make it today??
Frequently Asked Questions
What kind of beef is used for gyudon?
If we’re talking about the gyudon from popular restaurants like Yoshinoya specifically, they use beef short plate (Beef belly)
What does gyudon taste like?
What kind of rice does Yoshinoya use?
Based on their Japanese website, they use Japanese white rice specifically blended to match Gyudon’s taste.
What does gyudon mean?
Gyudon（牛丼) literally means “Beef bowl” in English.
What should I serve with gyudon?
Popular ingredients to garnish with in Japan would be chopped spring onions, pickled gingers or raw eggs.
Is Beef Bowl healthy?
From Japanese perspective, I consider Gyudon as “Fast food” or “Junk Food” and I believe many Japanese people think that way too.
Check out our video for Homemade Japanese GyudonPrint
How to make homemade Sukiya stye Japanese Gyudon with delicious dashi broth.
- Cut the beef to into thin slices, about 4-5cm long
- Roughly cut the onion into slices
- Pour 300ml of water into a deep pan and bring it to the boil
- Add the soy sauce, sugar, white wine and tsuyu to the boiling water
- Cook for 5 mins on a low heat
- Add the beef to the pan and cook for a further 5 mins still on low
- Add the onion and continue to cook for 10 more minutes, keeping the heat low.
- Serve on the top of a bowl of hot rice and pour a few spoonfuls of the sauce left in the pan over the beef and rice. (Optional step – Garnish with spring onions and red picked ginger)
- Tsuyu sauce is not so easy to find if you do not live somewhere with an asian supermarket, try out our recipe for homemade tsuyu sauce here!
- Category: Beef
- Method: Boil
- Cuisine: Japanese
Keywords: gyudon,beef rice bowl,beef bowl,sukiyaki,japanese gyudon recipe,how to make japanese gyudon,sukiya style gyudon recipe,gyudon sauce recipe,the best gyudon recipe