Beef Gyudon
September 17, 2026 • 0 comments
Tender, savory, and slightly sweet, Beef Gyudon is a beloved Japanese rice bowl dish made with thinly sliced Circle J beef, simmered with onions in a flavorful soy-based sauce, then served over steamed rice. It’s quick, comforting, and perfect for busy weeknights — bringing a taste of Japan straight to your table.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1/2 lb) Grass-fed Bone-in Ribeye Steak
- (1/2) Onion, thinly sliced
- (1) Green onion (scallion), sliced diagonally
- (1/2 cup) Dashi (or substitute beef, chicken, or vegetable broth)
- (2 tablespoons) Sake (or dry sherry, rice wine, or water)
- (2 tablespoons) Mirin
- (3 tablespoons) Soy sauce
- (1 tablespoon) Sugar (adjust to taste)
- (2 servings) Cooked Japanese short-grain rice
- (For garnish) Pickled red ginger (beni shoga)
Directions
- Prepare Ingredients
Slice the onion and green onion. If slicing your own beef, partially freeze it for 10 minutes to make it easier to cut thinly. - Make the Sauce
In a large skillet (with heat off), combine dashi, sake, mirin, soy sauce, and sugar. Stir until the sugar dissolves. - Add the Onions and Beef
Spread sliced onions in the pan, then layer the beef on top. Separate the slices so they cook evenly. - Simmer Everything
Cover the pan and cook over medium heat. Once it starts to simmer, reduce to low heat and cook for about 4–5 minutes, until the onions are tender and the beef is cooked through. - Finish and Serve
Skim off any foam or fat from the top, sprinkle with green onions, and simmer for another minute. Spoon the beef and sauce over bowls of hot rice. Garnish with pickled ginger and enjoy!
