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Gyudon Japanese Beef Bowl

This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course lunch/dinner
Cuisine Japanese
Servings 2 people
Calories 3701.5 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Skillet or Wok
  • 1 Measuring Spoons
  • 2 Serving bowls

Ingredients
  

Main

  • 1 large white onion
  • 1 teaspoon vegetable oil
  • ½ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • ½ pound beef ribeye steak thinly sliced
  • 1 tablespoon sesame seeds or to taste (Optional)
  • 2 green onions thinly sliced, or to taste (Optional)
  • 2 teaspoons pickled ginger beni shoga, or to taste (Optional)
  • 1 sheet dried seaweed cut into strips, or to taste (Optional)

Instructions
 

  • Halve the onion and discard the central-most part. Cut halves into thin slices.
  • Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
  • Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Notes

For perfectly thin ribeye slices, partially freeze the steak for about 30-45 minutes before slicing. This makes it much easier to achieve uniform, paper-thin cuts, crucial for quick cooking and tender texture. While the recipe mentions 'starts to brown' for onions, aim for a deeper caramelization without burning for a richer, sweeter base. A hint of dashi (Japanese stock) instead of just water would add profound umami depth to the sauce. Always serve gyudon immediately over freshly steamed, hot Japanese short-grain rice for the best experience, as the residual heat from the rice will meld the flavors beautifully.