The Best Homemade Gyudon Recipe
What You’ll Love About This Recipe
Making this gyudon at home is a great way to enjoy a cozy, satisfying meal without much fuss. It’s quick, delicious, and perfect for busy days when you want something special. You’ll love how easy it is to find the ingredients, with most of them already in your pantry. The dish comes together in just 30 minutes, making it ideal for weeknight dinners. Plus, the rich, savory flavors will make you feel like you’re dining at your favorite Japanese restaurant!
Recipe
Gyudon, a popular Japanese dish, features thinly sliced beef and onions simmered in a sweet and savory sauce, served over steamed rice. This comforting meal is quick to prepare and perfect for a satisfying lunch or dinner.
Ingredients
- 1 cup dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake
- 1 onion, thinly sliced
- 200g thinly sliced beef (ribeye or sirloin)
- 2 cups cooked Japanese short-grain rice
- Shredded nori, beni shoga (pickled ginger), and green onions for garnish
Instructions
- In a saucepan, combine dashi stock, soy sauce, mirin, sugar, and sake. Bring to a simmer over medium heat.
- Add the sliced onion to the sauce and cook for 3-4 minutes until softened.
- Add the thinly sliced beef to the saucepan, spreading it out evenly. Simmer for 2-3 minutes until the beef is cooked through.
- Serve the beef and onion mixture over bowls of steamed rice.
- Garnish with shredded nori, beni shoga, and green onions.
Notes
- Adjust the sweetness by adding more or less sugar to suit your taste.
- For a richer flavor, you can use homemade dashi stock.
Equipment
- Saucepan
- Cutting board
- Knife
Time
- Prep time: 10 minutes
- Cooking time: 10 minutes
Cuisine
Japanese
Serving
Serves 2
Nutrition
Gyudon is a nutritious and satisfying meal, offering a good balance of protein, fats, and carbohydrates. Below is the nutritional breakdown for one serving of this dish.
| Nutrition | Per Serving |
|---|---|
| Calories | 500 kcal |
| Protein | 25 g |
| Carbohydrates | 50 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Cholesterol | 60 mg |
| Sodium | 800 mg |
| Fiber | 2 g |
| Sugar | 10 g |
What To Serve With It
I love pairing my gyudon with steamed white rice—it’s simple but lets the beef’s flavors shine. A side of pickled vegetables adds a tangy crunch that balances the dish perfectly. Trust me, it’s a combo you’ll want to recreate every time!
Steamed White Rice
There’s something comforting about a bowl of perfectly steamed white rice—it’s warm, fluffy, and ready to soak up all the flavors of whatever you pair it with. When I make gyudon, I always serve it over a generous bed of rice—it’s the perfect base to balance the rich, savory beef and sweet sauce. I rinse the rice until the water runs clear, then cook it in just the right amount of water for that ideal texture. It’s simple, but it makes all the difference. A bite of gyudon without rice feels incomplete—like a melody missing its rhythm.
Pickled Vegetables
When I’m serving gyudon, I love adding a side of pickled vegetables—it’s a quick and easy way to brighten up the meal with a tangy crunch. My go-to is tsukemono, like pickled daikon radish or cucumber, but kimchi or even quick-pickled red onions work well too. They cut through the richness of the beef and add a pop of color to the plate. I usually make a small batch ahead of time, so they’re ready when I need them. It’s a simple touch, but it makes the dish feel complete, balanced, and extra satisfying.
