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Gyudon (牛丼) Japanese Beef and Rice Bowl

A Japanese favourite, both in the home and on-the-go. This beef and rice bowl is a common convenience food that marries the sweetness of onions with the savoury seasonings and fatty ribeye beef all in one bowl. Best of all this dish is easy to make and can satisfy the hungriest of cravings.

Course Lunch, Main Course
Cuisine Japanese
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Yields 2 people
Author Emi


Dashi Flavouring (makes 1 ¼ cup)

  • 1 cup dashi broth (1 cup water + 1 teaspoon dashi powder)
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 2 1/2 tablespoons soy sauce optional gluten-free
  • 1 teaspoon chili sesame oil homemade or ra-yu
  • 1/2 to 1 teaspoon (1 inch knob) fresh ginger grated

Main Ingredients

  • 1/2 medium (240 grams) yellow onion cut into thin ¼ inch wedges
  • 1 (400 grams) ribeye steak thinly sliced
  • 4 large eggs lightly beaten
  • 2 reasonable portions of rice warmed


  • 2 raw egg yolks
  • chili sesame oil drizzle
  • green onion thinly sliced
  • beni shoga (pickled red ginger)
  • shichimi togarashi (seven spice blend)

Optional Add-ins

  • 1 cup (60 grams) Asian mushrooms such as shiitake, shimeji, enoki, etc., sliced
  • 1/2 cup (30 grams) carrots julienne
  • 150 grams silken tofu (half package) small cubes


  1. To make the dashi flavouring: In a 2 cup measuring cup, combine dashi broth, sake, mirin, soy sauce, chili sesame oil, and ginger. Mix to combine.

  2. To make the gyudon: Heat a small frying pan over medium-high heat and add half of the dashi flavouring to the pan, along with half of the onions. Cover and simmer for 8 to 10 minutes until onions are softened. (Note: If you want to any of the Optional Add-ins, add half of them in at the 5 minute mark. Cover the pan and cook for 3 to 5 minutes.)

  3. Reduce to medium-low, uncover the pan and add half of the ribeye. Spread the ribeye slices around the pan to evenly cook. Cook covered, while stirring occasionally, for an additional 5 to 8 minutes. If needed add a tablespoon of water to ensure the level of liquid is maintained.

  4. Using a skimmer, remove the “froth” that develops at the top of the liquid and discard.

  5. Reduce to low, uncover and add half of the beaten eggs. Spread the egg throughout the pan, cover and cook for 1 to 2 minutes until the eggs are almost set but still runny.

  6. Using chopsticks or a rubber spatula, run the utensil around the frying pan to loosen the egg. Pour the beef and egg mixture over the steamed rice.

  7. Garnish with 1 raw egg yolk, drizzle of chili sesame oil, green onions, beni shoga, and shichimi.

  8. Repeat steps 2 to 7 for the other portion.

  9. Enjoy!

Recipe Notes

  • This recipe can be made with or without the beaten egg mixture. I like adding egg for extra substance and garnishing with egg yolk for extra creaminess. Since I add beaten eggs to the mixture, I cook each portion of the gyudon in separate (small) frying pans to retain the circular shape once the egg has set. This allows for nice presentation when transferring the cooked beef mixture to the bowl of rice.
  • Ribeye cut is preferred, but flank, chuck, or hot pot sliced beef will work as well.
  • I’ve provided suggestions of Optional Add-Ins if you are looking for additional vegetables and ingredients to add in. Feel free to add other ingredients to your liking.
  • If you don't have mirin, you can substitute with a 1/4 to 1/2 teaspoon of white sugar. Depending on your preferred taste, I suggest adding sugar in small amounts and tasting as you go.
  • To make this recipe Gluten Free, substitute regular soy sauce with gluten free soy sauce.