Easy Gyudon (Sukiya-Style Japanese Beef Bowl)
Ingredients
- ½ onion large, yellow or white
- 150 g thinly sliced beef paper-thin (1-3mm), short-plate is the best option
- 2 portions cooked Japanese short-grain rice
- red pickled ginger (benishoga) optional topping
- Japanese chili powder (shichimi togarashi) optional topping
Broth
- 300 ml dashi stock
- 2 tbsp Japanese dark soy sauce (koikuchi shoyu)
- 2 tbsp mirin
- 2 tbsp sake or dry white wine
- 1 ½ tbsp light brown sugar or other sugar
- 1 tsp Japanese light soy sauce (usukuchi shoyu) or use regular soy sauce if unavailable
- 1 tsp grated ginger root or ginger paste
- ¼ tsp grated garlic or garlic paste
- ½ tsp Chinese-style chicken bouillon powder
Instructions
- Cut ½ onion into wedges.
- Take a saucepan and add all the broth ingredients (300 ml dashi stock, 2 tbsp Japanese dark soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp light brown sugar, 1 tsp Japanese light soy sauce (usukuchi shoyu), 1 tsp grated ginger root, ¼ tsp grated garlic and ½ tsp Chinese-style chicken bouillon powder). Mix well and place on the stove over a medium heat.
- Add the onion to the broth and bring to a boil. Once bubbling, lower the heat slightly and simmer until the onions are softened to your preference.
- Add 150 g thinly sliced beef to the broth and continue to simmer until cooked through.
- Divide 2 portions cooked Japanese short-grain rice into serving bowls and top with the beef and onions. Drizzle 1-2 tbsp of the broth over each bowl.
- Top with red pickled ginger (benishoga) and Japanese chili powder (shichimi togarashi). See note for more topping ideas. Enjoy!
Notes
Save any leftover broth (you will always have extra) in an airtight container to refrigerate or freeze for future gyudon, and note that the nutrition information includes the full batch even though you won't consume all of it.
Use thinly sliced beef (1-3mm thick) like short plate, flank steak, or "for Hot Pot" packages for authentic texture and flavor.
If you want to make authentic gyudon, you've got to use Japanese-style short-grain rice.
Prepare dashi stock using one of these options: homemade with dried bonito flakes and kelp, instant granules, or dashi packets.
Explore classic toppings beyond benishoga: soft-boiled egg, green onions, melted cheese, or kimchi add different variety.
Serving ideas: Authentic Japanese Miso Soup, Onsen Tamago, Mushroom Miso Soup, Japanese Pickles
Full Recipe QR Code↑↑