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Savory Gyudon Beef Bowl Recipe

Gyudon beef bowl recipe - featured image
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An easy homemade Japanese beef bowl featuring thinly sliced ribeye or sirloin simmered with sweet caramelized onions and topped with tangy pickled ginger. Perfect for a quick, comforting meal with authentic flavors.

Ingredients

Scale
  • 12 oz (340 g) thinly sliced ribeye or sirloin beef
  • 2 medium sweet onions, thinly sliced
  • 1/4 cup (60 ml) low sodium soy sauce
  • 3 tbsp (45 ml) mirin
  • 2 tbsp (30 ml) sake (optional but recommended)
  • 1/2 cup (120 ml) dashi stock (or instant dashi powder or light beef broth)
  • 1 tbsp (12 g) sugar
  • 2 tbsp (30 g) pickled ginger (beni shoga) for topping
  • 1 tsp fresh ginger, grated
  • 4 cups (about 700 g) cooked Japanese short-grain rice

Instructions

  1. Prepare the rice: Rinse 2 cups (400 g) of Japanese short-grain rice under cold water until the water runs clear. Cook in a rice cooker or on the stove with 2 1/4 cups (540 ml) of water for about 20 minutes. Keep warm until serving.
  2. Slice the beef and onions: Using a sharp knife, thinly slice 12 oz (340 g) of ribeye or sirloin against the grain. Peel and thinly slice 2 medium sweet onions. Set both aside.
  3. Caramelize the onions: Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes until soft and golden brown.
  4. Add the beef: Push the onions to the side, increase heat to medium-high, and add the beef slices. Quickly stir and spread them out to sear lightly, about 2-3 minutes, until just browned but not fully cooked through.
  5. Make the sauce: In a small bowl, mix 1/4 cup (60 ml) soy sauce, 3 tbsp (45 ml) mirin, 2 tbsp (30 ml) sake, 1/2 cup (120 ml) dashi stock, 1 tbsp (12 g) sugar, and 1 tsp grated fresh ginger. Pour this over the beef and onions.
  6. Simmer: Reduce heat to medium-low and let everything simmer gently for about 5-7 minutes until the beef is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  7. Serve: Spoon the cooked rice into bowls, then top generously with the beef and onion mixture. Garnish with 2 tbsp (30 g) pickled ginger on the side.

Notes

For gluten-free, substitute soy sauce with tamari. Use vegetable broth instead of dashi for a vegetarian twist. Partially freezing beef before slicing helps achieve thin slices. Cook onions low and slow to develop sweetness without burning. Avoid overcooking beef to keep it tender. Adjust sauce seasoning to taste. Leftovers keep well for up to 3 days; reheat gently to maintain tenderness.

Nutrition

Keywords: Gyudon, Japanese beef bowl, savory beef bowl, quick dinner, caramelized onions, pickled ginger, easy Japanese recipe

Find it online: https://tomyumy.com/savory-gyudon-beef-bowl-recipe-easy-homemade-japanese-beef-bowl-with-sweet-onions-and-pickled-ginger/