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 it is, especially with an egg on top for additional protein!
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″).
You can sub mirin with rice vinegar – but since this recipe has so few ingredients, I highly recommend you use mirin.
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!
- WATCH YOUR SAUCE – 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.
- 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
- soft boiled egg
- Japanese pickled ginger
- 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!