🇯🇵 Japan · Food
Gyudon
By eatmundo · July 12, 2026
A quintessential Japanese comfort food consisting of thinly sliced beef and onions simmered in a sweet and savory dashi-soy sauce, served over steaming rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook 200g of short-grain Japanese rice and keep it warm in a large serving bowl.
- 2
Thinly slice 1 medium onion into uniform wedges and cut 150g of beef into bite-sized strips.
- 3
Bring 150ml of dashi, 2 tbsp soy sauce, and 2 tbsp mirin to a simmer in a 20cm pan over medium heat.
- 4
Add the sliced onions to the simmering liquid and cook for 3 minutes until they begin to soften.
- 5
Add the beef strips to the pan, ensuring they are spread out in a single layer so they cook evenly.
- 6
Simmer for 4-5 minutes, frequently skimming off any foam that rises to the surface to keep the sauce clear.
- 7
Once the beef is fully cooked and tender, pour the contents directly over the bowl of warm rice.
- 8
Garnish with a pinch of ginger or green onion and serve immediately for the best texture.
Frequently Asked Questions
What is the best cut of beef for Gyudon?+
Thinly sliced ribeye or chuck roll is ideal because the fat marbling melts into the sauce, creating a tender and flavorful result.
Should the onions be cooked until caramelized?+
No, simply simmer them in the dashi mixture until they are soft and translucent so they retain a slight bite.
How long should I cook the beef in the sauce?+
Cook the beef briefly for 2 to 3 minutes until just browned to prevent the meat from becoming tough or chewy.
What is the common mistake when seasoning the dashi base?+
Adding too much soy sauce too early; add it gradually and taste frequently, as the saltiness concentrates as the liquid reduces.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
