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

Cook Time 7

Total Time 22

Course lunch/dinner

Cuisine Japanese

Servings 2 people

Calories 3701.5 kcal

Equipment

1 Sharp Chef's Knife For precise slicing of onions and beef.
1 Cutting Board Essential for safe and efficient prep work.
1 Large Skillet or Wok For even cooking of onions and beef in the sauce.
2 Serving bowls Traditional for individual portions of Gyudon.

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 beef slices, partially freeze the ribeye for 20-30 minutes before slicing against the grain; this makes it much easier to achieve uniform, delicate pieces. When caramelizing the onions, don't rush the process in step 2; allow them to develop a deep golden color and sweetness before adding liquids, as this builds the foundational flavor of the dish. The sauce should be balanced – taste and adjust soy sauce or brown sugar as needed to suit your preference, keeping in mind the sweetness from the caramelized onions. Serve immediately over freshly steamed short-grain Japanese rice for the best experience.