Beef Gyudon

1 Comment

September 9, 2021

Japanese Main Dishes Oils & Sauces Recipes

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!


Beef Gyudon – one of my FAVORITE Japanese comfort foods 💫 #foodtiktok #easyrecipe #japanesefood

♬ Aesthetic Girl – Yusei


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.

Beef Gyudon

by Chris Joe
5 from 1 vote



  • 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

Teriyaki Sauce

Optional Garnishes

  • 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!
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Recipe Rating

  1. 5 stars
    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!