🇯🇵 Japan · Food
Gyudon (Japanese Beef Bowl)
By eatmundo · August 3, 2026
A classic, savory comfort food featuring thinly sliced tender beef and onions simmered in a sweet and salty dashi broth. It is served over a steaming bed of fluffy white rice for a quick, nourishing meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the onion into 1cm thick wedges and prepare your thinly sliced beef by cutting strips into 5cm lengths.
- 2
In a small saucepan, combine the dashi, soy sauce, mirin, and sugar over medium-high heat until it begins to bubble.
- 3
Add the sliced onions to the bubbling broth and simmer for about 3 minutes until they begin to soften but still hold their shape.
- 4
Carefully add the beef slices into the broth, spreading them out with chopsticks so they do not clump together.
- 5
Skim any grey foam that rises to the surface with a mesh skimmer to ensure a clean, clear, and flavorful sauce.
- 6
Reduce heat to medium-low and simmer for another 4 minutes until the beef is fully cooked through and has absorbed the flavors.
- 7
Taste the sauce; it should be balanced between salty and sweet. Adjust with a splash more soy sauce or mirin if needed.
- 8
Divide the warm steamed rice into two deep bowls and pour the beef and onion mixture generously over the top, drizzling extra sauce to soak into the rice.
Frequently Asked Questions
What is the best cut of beef to use?+
Use very thinly sliced fatty beef, often labeled as ribeye or chuck sukiyaki beef, which cooks quickly and stays tender.
Can I replace dashi?+
While dashi provides the authentic umami, you can use a light chicken stock or water with a tiny pinch of instant dashi granules.
Why do I need to skim the foam?+
Removing the grey foam (scum) helps maintain a clean flavor and ensures the broth remains transparent rather than murky.
Can this be made ahead of time?+
Yes, it keeps well in the fridge for 2 days; just reheat gently, as boiling the beef for too long will make it tough.
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