Paper-thin beef and onion soften in a light soy and ginger broth, spooned with their juices over a mound of warm rice.
Gentle simmering keeps Gyudon tender without browning the meat first. The onion sweetens the broth as it softens, and thin beef slices need only a short turn in the pan.
Choose well-marbled sirloin and slice across its grain while firm and cold. Keep the liquid at a quiet simmer; a rolling boil tightens the meat and reduces the broth too quickly.
Method
Bring beef broth, soy sauce, mirin, sugar, ginger and onion to a simmer in a skillet over medium heat. Cook for until onion is very soft.
Separate the sirloin steak slices into the broth. Simmer gently for until cooked through to 145°F; remove from heat and rest for .
Divide cooked rice between bowls. Spoon over the beef, onion and broth, then add scallion.
Forkue tips
- Separate overlapping beef slices as they enter the pan so they cook evenly.
Storing and reheating
Refrigerate the beef topping for 3 days separately from rice. Warm gently in its broth; add a spoonful of water if the sauce has reduced.
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Nutrition per serving, estimated
Photo: Ocdp, CC0, via Wikimedia Commons (cropped and enhanced)
Gyudon: FAQ
Can I use ground beef?
It will cook, but the texture changes substantially. Thin slices give the soft folds of meat expected in the bowl.
Why is the broth salty?
It may have reduced too far. Add water a spoonful at a time until the broth tastes balanced before spooning it onto rice.
How do I store and reheat Gyudon?
Refrigerate the beef topping for 3 days separately from rice. Warm gently in its broth; add a spoonful of water if the sauce has reduced.
How long does Gyudon take?
About 30 min in total: 10 min prep and 20 min cooking.
What do I need to make Gyudon?
The key ingredients are sirloin steak, onion, beef broth, soy sauce, mirin and ginger, plus pantry basics.
Any tips for Gyudon?
Separate overlapping beef slices as they enter the pan so they cook evenly.
