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Beef Gyudon is one of my favorite Japanese comfort dishes! This has been my go-to recipe to make this at home. You’ll love how simple but satisfying Beef Gyudon is, especially with an egg on top for additional protein!
Watch The Beef Gyudon Recipe Video Below!
Ingredient Tips for Beef Gyudon
- BEEF – It is key that you get thinly sliced beef! When making Beef Gyudon, I will purchase the pre-sliced beef from my local Japanese grocery store (Mitsuwa) – it’s labeled as ‘Kiriotoshi’. If you are buying this from your local grocery store, you can use ribeye or chuck roll – ask your butcher to slice them for you at the thinnest setting (or 1/8″).
- MIRIN – You can sub mirin with rice vinegar – but since Beef Gyudon has so few ingredients, I highly recommend you use mirin.
- SAKE – You can sub sake with another dry cooking wine (such as white wine or sherry) – but since this recipe has so few ingredients, I highly recommend you use sake.
Recipe Tips for Beef Gyudon
TERIYAKI SAUCE – Trust me, HOMEMADE is 100% better in this case!
- WATCH YOUR SAUCEÂ – You want the sauce to be thick and syrupy, which will happen as it cooks down. HOWEVER, as the water cooks down, there is a higher chance of the sugar burning, so keep this on a simmer and watch it!
- You can store this in an airtight container in your refrigerator for up to one week!
OPTIONAL GARNISHES
- I like to top my Beef Gyudon with a soft boiled egg and Japanese pickled ginger.
If you tried this Beef Gyudon or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Beef Gyudon
These easy and delicious Beef Gyudon comes together in under 20 minutes and is perfect over a bowl of freshly steamed rice!
Ingredients
Beef
- 1 lb thinly sliced beef, Japanese markets will label as Kiriotoshi; ribeye or chuck roll would work as well
- 1 yellow onion, sliced
- 3/4 cup terikyai sauce, see below
- 3/4 cup dashi stock
Optional Garnishes
- soft boiled egg
- Japanese pickled ginger
Instructions
- Slice onion about 1/8" thick.
- Mix teriyaki sauce with dashi stock in a medium sized saucepan; bring to boil on medium high heat.
- Add onions and simmer for 2-3 minutes until soft.
- Add thinly sliced beef and cook for 30 seconds or until cooked to your liking.
- Serve over rice. I like to add a soft boiled egg and Japanese pickled ginger!
Notes
KEY TIPS
BEEF
It is key that you get thinly sliced beef! When making this dish, I will purchase the pre-sliced beef from my local Japanese grocery store (Mitsuwa) – it’s labeled as ‘Kiriotoshi’. If you are buying this from your local grocery store, you can use ribeye or chuck roll – ask your butcher to slice them for you at the thinnest setting (or 1/8″). MIRIN
You can sub mirin with rice vinegar – but since this recipe has so few ingredients, I highly recommend you use mirin. SAKE
You can sub sake with another dry cooking wine (such as white wine or sherry) – but since this recipe has so few ingredients, I highly recommend you use sake.
Trust me, HOMEMADE is 100% better in this case!
I like to top my Beef Gyudon with a soft boiled egg and Japanese pickled ginger.
It is key that you get thinly sliced beef! When making this dish, I will purchase the pre-sliced beef from my local Japanese grocery store (Mitsuwa) – it’s labeled as ‘Kiriotoshi’. If you are buying this from your local grocery store, you can use ribeye or chuck roll – ask your butcher to slice them for you at the thinnest setting (or 1/8″). MIRIN
You can sub mirin with rice vinegar – but since this recipe has so few ingredients, I highly recommend you use mirin. SAKE
You can sub sake with another dry cooking wine (such as white wine or sherry) – but since this recipe has so few ingredients, I highly recommend you use sake.
RECIPE TIPS
TERIYAKI SAUCETrust me, HOMEMADE is 100% better in this case!
- WATCH YOUR SAUCEÂ – You want the sauce to be thick and syrupy, which will happen as it cooks down. HOWEVER, as the water cooks down, there is a higher chance of the sugar burning, so keep this on a simmer and watch it!
- You can store this in an airtight container in your refrigerator for up to one week!
I like to top my Beef Gyudon with a soft boiled egg and Japanese pickled ginger.
Nutrition
Calories: 219kcalCarbohydrates: 39gProtein: 7gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 534mgPotassium: 175mgFiber: 1gSugar: 25gVitamin A: 1IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
I love a good Yoshinoya bowl every once in a while and decided to make my own one day with CJ’s recipe. Gollyyyy gee!! Deliciousness in a bowl with just a few ingredients. A must make in our house!