Gyudon (Japanese Simmered Beef and Rice Bowls) Recipe

Gyudon (Japanese Simmered Beef and Rice Bowls) Recipe

One pot and 20 minutes for this Japanese fast-food classic. [Photographs: J. Kenji López-Alt]

Serious Eats


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If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that's equally at home at the food court or on your kitchen table.

Why It Works

  • A balance of sweet and savory ingredients complements the sweet and savory flavors of beef and onions.
  • One-pot simmering is a technique that requires no experience, making this a simple, foolproof meal.
  • Yield:Serves 2
  • Active time: 20 minutes
  • Total time:20 minutes


  • 1 small onion, slivered (about 4 ounces; 120g)
  • 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
  • 1/4 cup (60ml) dry sake
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (12g) sugar, plus more to taste
  • 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
  • 1 teaspoon (5ml) grated fresh ginger
  • Salt
  • To Serve:
  • 2 cups cooked white rice
  • 2 poached eggs (optional)
  • Sliced scallions
  • Beni-shoga (see note)
  • Togarashi (see note)


  1. 1.

    Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

  2. 2.

    Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

  3. 3.

    Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.