A popular classic! Basic Gyudon
A popular classic!Basic Gyudon
4.5
(1609 reviews)Time
Here’s a gyudon recipe with an easy homemade sauce. The onions soak up the flavor and turn meltingly tender. It's also great topped with a soft, slow-poached onsen egg, bulked up with shirataki noodles, or finished with a beaten egg for a version called gyu-toji-don (tanin-don), a beef-and-egg rice bowl. You can also season it with mentsuyu (a ready-made Japanese noodle soup base) for a delicious variation.
Calories
668kcal
Carbs
93.2g
Fat
17g
Protein
25.2g
Net Carbs
91.8g
Sodium
1218.3mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- warm rice400 g
- thinly sliced beef200 g
- onion½
- pickled red gingerto taste
☆ Seasonings
- sake1 tablespoon
- mirin2 tablespoons
- sugar2 teaspoons
- soy sauce2 tablespoons
- water200 ml
- grated ginger½ teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Cut the onion into wedges.
2
Put the onion and the seasonings marked with ☆ in a pot and bring to a boil, then cover and cook over medium heat for 5 minutes.
3
Add the beef, loosening it as you go, and cook over low heat for 10 minutes, skimming off any scum.
4
Serve the warm rice in bowls, then top with the beef mixture from step 3 and pickled red ginger.
Reviews
4.5
(1609 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I wanted to use plenty of onion, so I used a whole one. I also simmered it longer than usual, until the onion turned translucent. The amount of broth stayed the same. I also wanted to test whether using better-quality meat would change the flavor of gyudon, so I tried using Kuroge Wagyu beef trimmings. ...The result: even tastier than the major chain restaurants! I think the seasoning is almost the same, but the texture is dramatically different. It was incredibly tender and practically melted in my mouth. Now I feel like I can only eat homemade gyudon. I’ll save this for special occasions... Also, I didn’t have any pickled red ginger, so I sprinkled on some ichimi chili pepper instead.
🇯🇵 User from Japan
Gyudon was delicious! The seasoning ratios were just right. I didn’t have any pickled red ginger, so I finished it with egg and added some chopped green onions.
🇯🇵 User from Japan
The seasoning is spot on!
🇯🇵 User from Japan
I made this with 350 g of beef, shirataki noodles, shiitake mushrooms, and maitake mushrooms. I doubled the water and seasonings, and added powdered dashi at the end. I usually use unrefined cane sugar, so I made the teaspoon slightly heaping. It was my first time making it, but it was easy and turned out really delicious. I’ll definitely make it again!
🇯🇵 User from Japan
It turned out delicious with the seasoning as is. It came out more like a brothless version. I like it with plenty of sauce, so next time I’d like to try making it with about three times the amount of seasoning.
🇯🇵 User from Japan
Based on the reviews, I kept the amount of water the same and doubled all the seasonings except the water. The flavor was just right. I think it’s a taste that would appeal to most people, but personally I’d like to tweak it a bit more. I’m still experimenting. But 200 cc of water was too much. There was quite a lot left over. Next time, I’ll try using about half, around 100 cc, and adjust the seasonings as well. 🥢I ate it with grated daikon topped with ponzu soy sauce, which made it taste light and refreshing. 🥗The salad on the side is Delish Kitchen’s “Addictive Crab Stick and Cabbage Salad.”
🇯🇵 User from Japan
I made it with an extra tablespoon of sugar. Topped it with an onsen egg for more volume. It was delicious 😊
🇯🇵 User from Japan
I tried adding an onsen egg, and it was very well received.
🇯🇵 User from Japan
I wanted it extra brothy, so I made it while tasting and adding more seasonings as I went. I added triple-strength mentsuyu, powdered dashi, soy sauce, and brown sugar. I used a little less beef, and instead added 1 pack of shirataki noodles ← briefly boil in hot water and 1 block of silken tofu. I forgot to buy pickled red ginger, but it still turned out very delicious. Thank you for the recipe. Tomorrow, I think I’ll crack in an egg before eating it.
