Japanese Beef Bowl (Gyudon) – Savory, Sweet, and Comforting

Japanese Beef Bowl, or Gyudon, is a classic comfort food featuring thinly sliced beef simmered in a savory-sweet sauce over a bed of steamed rice. Simple to make, flavorful, and satisfying, it’s perfect for a quick weeknight dinner or a cozy lunch. Top with pickled ginger and green onions for an authentic Japanese touch.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Dish

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 lb thinly sliced beef ribeye or sirloin
1 large onion thinly sliced
2 cups cooked Japanese short-grain rice
¼ cup soy sauce
¼ cup mirin sweet rice wine
2 tablespoons sake or dry white wine
2 tablespoons sugar
1 teaspoon grated ginger
1 teaspoon vegetable oil
Optional toppings: pickled red ginger beni shoga, sliced green onions, soft boiled egg, sesame seeds

Equipment

Skillet or frying pan
Mixing bowl
Knife & cutting board
Rice cooker or pot for rice

Method

Prepare Sauce – In a small bowl, mix soy sauce, mirin, sake, sugar, and grated ginger. Set aside.
Cook Onions – Heat vegetable oil in a skillet over medium heat. Sauté onions until softened, about 3–4 minutes.
Cook Beef – Add beef slices to the skillet and cook until browned, about 2–3 minutes.
Simmer with Sauce – Pour sauce over the beef and onions. Simmer 5–7 minutes until beef is tender and sauce is slightly thickened.
Serve – Spoon steamed rice into bowls, top with beef and onion mixture, and drizzle extra sauce if desired. Garnish with pickled ginger, green onions, or a soft-boiled egg.

Notes

Use thinly sliced beef (look for “shabu-shabu” or “sukiyaki” cuts) for authentic texture.

Adjust sweetness or saltiness by varying sugar and soy sauce amounts.

For a lighter version, use lean beef and less sugar.

Can be made ahead; reheat gently on low to prevent overcooking beef.