Gyudon
牛丼
Thin beef and onion simmered in a sweet-soy broth, slid over rice — the chain-restaurant bowl you can make better at home.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 牛丼.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Gyudon is lunch in a hurry: shaved beef, onion, a dashi-soy-mirin simmer, rice. Yoshinoya made it famous. Home versions use whatever thin beef the butcher will slice, and they taste less of sugar. A jammy egg on top is allowed.
Ingredients
- Beef, very thinly sliced, ribeye or chuck300 g
- Onion, sliced1
- Dashi150 ml
- Soy sauce44 ml
- Korean rice wine30 ml
- Sugar15 ml
- Ginger4.9 ml
- Rice, cooked, hot300 g
- Spring onion1
- Egg (optional)2 large
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer dashi, soy, rice wine, sugar, ginger and onion 5 minutes until the onion softens.
5 minStep 2
Add beef in loose handfuls. Simmer just until it loses raw colour, 2–3 minutes. Do not boil it grey.
3 minStep 3
Over rice with a ladle of broth. Spring onion. Egg if you want it.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Beef → Thin pork
Butadon. A different bowl, same method.
Tips
- Freeze the beef 20 minutes so it slices thin.
- Beni shoga (red pickled ginger) is the usual pickle on the side.
History & culture
The cheap, fast donburi of Japanese cities. Students, night shifts, and anyone who wants a bowl in fifteen minutes.
Gyunabe (beef hotpot) after the Meiji opening became a rice bowl in Tokyo. The chain version is 20th-century.
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Ceeseven via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Gyudon%20with%20Shichimi.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Gyudon take?
22 min all in — 10 min prep, 12 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 3 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
3 tbsp of Soy sauce.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Beef → Thin pork. Butadon. A different bowl, same method.
Any tips from this recipe?
Freeze the beef 20 minutes so it slices thin. Beni shoga (red pickled ginger) is the usual pickle on the side.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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