Gyudon (Japanese Beef Bowl) 牛丼 • Just One Cookbook


1 onion (4 oz, 113 g)

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

3 large eggs (50 g each w/o shell) (beaten; optional)

For the Sauce

1 Tbsp sugar (adjust according to your preference)

2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)

3 Tbsp soy sauce


Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3″ (7.6 cm) pieces.

Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.

Add the meat and sugar to the pan, and cook until meat is no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 3-5 minutes.

If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don’t overcook it). Remove from heat.

In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger.

Source: Gyudon (Japanese Beef Bowl) 牛丼 • Just One Cookbook