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Sukiya Gyudon Beef Bowl (牛丼)

  • Author: Yuto Omura
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 Servings 1x


How to make homemade Sukiya stye Japanese Gyudon with delicious dashi broth.



  • 200g beef (thinly sliced rib or fatty cut)
  • 1/2 onion
  • 2 bowls of cooked rice
  • 1 tsp Spring onion (for garnish – optional)
  • 1 tsp Red pickled ginger (for garnish – optional)
  • 300ml water
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp white wine
  • 1 tbsp of tsuyu sauce (see note)


  1. Cut the beef to into thin slices, about 4-5cm long
  2. Roughly cut the onion into slices
  3. Pour 300ml of water into a deep pan and bring it to the boil
  4. Add the soy sauce, sugar, white wine and tsuyu to the boiling water
  5. Cook for 5 mins on a low heat
  6. Add the beef to the pan and cook for a further 5 mins still on low
  7. Add the onion and continue to cook for 10 more minutes, keeping the heat low.
  8. 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

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