Gyudon (牛丼), or “beef bowl,” is one of Japan’s most popular types of donburi, a category of dishes that serve toppings over rice in a bowl. In gyudon, thinly sliced beef and onions are simmered in a savory-sweet sauce of soy sauce, dashi, and mirin, creating a satisfying, quick meal with rich flavors and comforting textures. This dish is widely enjoyed across Japan and has become a go-to for busy locals due to its simplicity and affordability.
Gyudon is just one example in the diverse world of donburi. Another favorite is oyakodon (親子丼), which combines chicken and egg cooked in a similar sauce over rice, creating a soft, silky texture. See my oyakodon recipe here. There’s also katsudon (カツ丼), featuring a crispy fried pork cutlet simmered with egg and onions in a sweet-savory sauce—a hearty option popular as a comforting, filling meal. See my katsudon recipe here.
In Japan, gyudon is a widely loved dish found everywhere, from popular chains like Yoshinoya, Sukiya, and Matsuya to small, hole-in-the-wall spots. These chains serve it quickly and affordably, with topping options like green onions, soft-boiled eggs, and grated daikon, making it a go-to for busy locals and travelers.
Whether enjoyed as a quick lunch on the go or as a comforting dinner after a long day, Gyudon never fails to satisfy. Its warm, hearty flavors and soul-soothing qualities make it a true comfort food classic, beloved by locals and visitors alike.
Onions in Gyudon
Onions play a crucial role in gyudon, lending both sweetness and depth to the dish. Sliced thinly, they’re simmered alongside beef in a savory sauce made of soy sauce, dashi (which I will touch on in the next section), and mirin. During cooking, the onions absorb the umami-rich sauce, becoming tender and caramelized, which adds a natural sweetness that balances the saltiness and richness of the beef.
In gyudon, the onions are more than just a supporting ingredient—they contribute to the bowl’s signature flavor. Their softened texture complements the beef and rice in every bite. Some chefs even adjust the onion-to-beef ratio to add more sweetness or increase the flavor complexity.
Overall, onions are essential to the comforting, savory taste of gyudon, enhancing the beef and rice with a subtle sweetness and depth that make this dish a timeless favorite in Japanese cuisine.
How to Make Dashi: Japanese Cooking Stock
There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:
- Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
- Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth. Buy dashi packets here from one of my most recommended dashi brands, Kayanoya.
- Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days. Buy hondashi here.
Recommended Rice Cookers
Gyudon is served over a bed of steamed rice. The most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use.
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Gyudon (牛丼)
- Total Time: 15 minutes
Description
Gyudon is a traditional Japanese dish featuring thinly sliced beef and onions simmered in a savory-sweet sauce, served over rice. It’s a comforting and satisfying meal celebrated for its rich flavors and simplicity.
Ingredients
- 1/2 lb thinly sliced beef (I recommend ribeye or chuck meat, but any type will do)
- 1/2 yellow onion
- 1/2 cup dashi stock (can also substitute using 1/2 cup water and 3 tbsp hondashi, which is a form of instant dashi)
- 2 tbsp granulated sugar
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 servings rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- For garnishing (optional): red pickled ginger and sliced green onions
Instructions
- To a large pan, bring dashi, sugar, mirin, and soy sauce to a simmer.
- Thinly slice your onions by cutting the onion from pole to pole. Add the onions to the same pan, cooking for 5 minutes on simmer.
- Thinly slice your meat against the grain and add to pan, on top of onions. Let cook for additional 8-10 minutes, covering with a lid.
- Serve over rice and garnish with green onions and red pickled ginger.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
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