Yoshinoya Beef Bowl (Gyudon)

With savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya
Beef Bowl (Gyudon) is a keeper for a weeknight meal!

Prep Time
5 mins

Cook Time
4.64 from 205 votes
15 mins

Total Time
20 mins

Course: Main Course Cuisine: Japanese Keyword: beef, donburi, rice bowl Servings: 4
Calories: 558kcal Author: Namiko Chen

Ingredients
1 onion (3 oz, 85 g)

2 green onion/scallion

240 ml dashi (Japanese soup stock; click to learn more)

2 Tbsp sake

4 Tbsp mirin

2 Tbsp sugar (adjust if you want it a bit sweeter; I wouldn't reduce the amount as you need to
counterbalance the salt in the soy sauce)

4 Tbsp soy sauce

680 g thinly sliced beef (chuck or rib eye) (12 oz, 340 g; your local Japanese market may sell packages
labeled “komagire,” which includes thinly sliced scraps from different parts and works great for
Gyudon; for better quality meat, use "shabu shabu" beef; if you have to slice the meat yourself, follow
my tutorial)

4 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

For Serving
4 servings cooked Japanese short-grain rice (1 rice cooker cup (180 ml) yields roughly 2 servings (1¾
US cups, 12 oz, 330 g); see how to cook short-grain rice in a rice cooker, pot over the stove,
Instant Pot, or donabe)

4 onsen tamago (optional)

Instructions
1. Gather all the ingredients.
2. If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2
hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut
them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices
further into smaller pieces.

3. Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.

4. Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.

5. Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions
and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan,
otherwise the sauce will evaporate).
 6. When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat
with a fine-mesh skimmer.

7. Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the
steamed rice.

8. Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen
tamago on top. Alternatively, you can pour beaten egg over the meat when it’s almost finished cooking
in the pan (see how I do it in my other Gyudon recipe).

To Store
1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in
the freezer for a month.
Nutrition
Calories: 558 kcal · Carbohydrates: 39 g · Protein: 38 g · Fat: 24 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1
g · Monounsaturated Fat: 12 g · Cholesterol: 104 mg · Sodium: 766 mg · Potassium: 602 mg · Fiber: 1 g · Sugar:
9 g · Vitamin A: 86 IU · Vitamin C: 4 mg · Calcium: 26 mg · Iron: 5 mg

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