Gyudon (Japanese Beef Bowl)
October 31st, 2012 18 Comments

Gyudon (Japanese Beef Bowl)

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Gyudon Recipe (Japanese Beef Bowl) 

Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes


Water, for boiling
1/2 lb thinly sliced beef for sukiyaki, cut into pieces
1/2 tablespoon oil
1/2 onion, sliced
1 teaspoon grated ginger
1 teaspoon chopped scallion
Beni shoga


1 tablespoon Mizkan (Bonito Flavored) Soup Base
1 teaspoon soy sauce
1 1/2 tablespoons Mizkan Honteri Mirin
1 1/2 tablespoons sake
1 teaspoon sugar



Bring a pot of water to boil. Turn off the heat and add the beef into the water, and immediately scoop them out with a strainer and set aside. DO NOT overcook the beef. Discard the water.


Mix all the ingredients in the sauce in a small bowl. Stir to combine well.

Heat a skillet on medium-high heat and add the oil. Add the onions and grated ginger and saute until the onion becomes soft. Add the beef and the Sauce into the skillet, stir to combine well. Stir the beef and onion a few times and turn off the heat.


Fill the rice bowls with steamed rice and top the simmered beef on top of the rice. Garnish with some chopped scallion and beni shoga. Serve immediately.

Cook’s Notes:
  1. By scalding the beef with hot boiling water, the beef is clean with no white foamy bits. You will notice that the water will turn brownish with residue in the water.
  2. If you can’t find thinly sliced beef, buy the ribeye, freeze it and slice with very sharp knife. The key is to slice the beef really thin.

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18 comments... read them below or add one

  1. Lori says:

    Mmmm my mouth just watered looking at this. Brings back fond memories of living in Japan!

  2. Angela says:

    Looks good, simple and easy. Yoshinoya is a few blocks from my house in LA. I’ll give it a try.

  3. Jennifer says:

    LOVE Gyudon! Didn’t realize that’s what it was called when I was having the beef bowl at Yoshinoya all these years.

  4. Jayne says:

    It looks so good. Nothing more comforting than beef stirfry over steaming rice. You reckon if I just sear strips of the beef, would it be as good?

  5. Marie says:

    Gyudon ahhhh it’s making me miss Japan! Lived there for years and I also love tondon….with kimchi! Heavenly!

  6. jinilia says:

    Bee, by sake do u mean any brand of sake that people drink or is there sake for cooking purpose? Thanks before ;) i love yoshinoya can’t wait to try this recipe myself!

  7. I know, did we all eat at Yoshinoya at some point of our lives?

  8. Jayasree says:

    Hi Bee, I just wanted to say that I admire your work and love your blog. Been coming here for a while now but didn’t stop to write to you. This beef dish is one of my favourites and thought the best place for my first comment!

    I am an accomplished cook myself and have always been interested in South East Asian food and have learned a lot from your website. Thank you!

  9. Felix says:

    Hi, can i use dashi powder instead of the bonito soup base?

  10. Simon says:

    Hi, I just tried out the recipe with mixed results. Beef was pretty good, but the sauce/flavour was very weak.
    The sake/mirin to soysauce/sugar ratio seems to be a bit off. In most japanese recipes I found, and also in other recipes from you the ratio is the opposite.
    I will try double the sauce amount next time and precook it in order to thicken it up a bit.
    That all being said, great recipe, thank you very much.
    If you are in Japan, try out Chikara Meshi gyudon, it is far from being the traditional one, but very tasty.

  11. Pingback:GyuUDON | Hungersaurus

  12. afzal says:

    is there any other way of making the sauce using halal ingredients?

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