Gyudon
- Total Time
- 25 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound boneless beef rib-eye, excess fat trimmed
- 1¼teaspoons instant dashi granules, such as Hondashi
- ¼cup soy sauce
- ¼cup sake
- 3tablespoons mirin
- 3tablespoons granulated sugar
- 1medium yellow onion (about 9 ounces), halved, then thinly sliced from stem to stem
- 1½teaspoons finely grated fresh ginger
- Cooked sushi rice (or other white rice), for serving
- Pickled red ginger and togarashi, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
459 calories; 23 grams fat; 10 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 24 grams protein; 938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut beef crosswise into 2 pieces, then set your beef in the freezer for at least 1 hour to freeze until firm. Once the beef is very firm, slice it very thinly against the grain, ideally about ⅛-inch thick. Set aside at room temperature.
- Step 2
Bring 1¼ cups water to a boil in a large skillet. Whisk in instant dashi until combined.
- Step 3
Add the soy sauce, sake, mirin and sugar, stir to combine, and boil over high until flavors meld and mixture starts to reduce, about 8 minutes. Add the sliced onion and cook over medium until onion just starts to soften, about 5 minutes.
- Step 4
Stir in the beef and cook, turning the sliced beef frequently using tongs, until beef is just barely cooked and loses any traces of pink, about 3 minutes. Stir in the fresh ginger and cook for 1 more minute.
- Step 5
Divide rice among bowls and top with beef mixture and any juices. Serve with pickled ginger and sprinkle with togarashi, if desired.
Private Notes
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Cooking Notes
Anne V
Frozen beef (and chicken) slice easily and to a consistent thickness on a mandolin. (You can adjust the slice thickness on all the mandolins I’ve ever had). This is true even when the meat is frozen in marinade, and whether it is raw or precooked (ie sous vide and then frozen). It’s also good for stir fry.
Nick
In Japan, this dish is served piping hot with a raw egg. Pour the egg on top and stir in before enjoying. The texture gains a nice creaminess, and the flavor is boosted as well (which is hard to do!).
Karolyn Schalk
If you keep a nice, trimmed rib eye in the freezer simply pull it out a half hour to 45 minutes ahead of when you want to make dinner. At my house this is a nice pantry meal.
CinSim
This was so good. I had everything except sake, so I used a mix of half Shaoxing wine and half water. I also halved the sugar and it was still plenty sweet. The broth and onions were heavenly.
Susan Albertine
You can use Better Than Bouillon with maybe a few dashes of fish sauce or a bit of anchovy paste. Not all dashi is fish based.
Chris Summers
Worth mentioning but these are the ingredients in the Hondashi brand: "Salt, Monosodium Glutamate, Lactose, Sugar, Dried Bonito Tuna Powder, Disodium Inosinate, Bonito Extract, Yeast Extract, Disodium Succinate." I'd recommend Awase Dashi Powder or Kayanoya Original Dashi Stock Powder which do not add MSG.
Tevan
Ridiculously good and simple to prepare. You can easily make your own real dashi by boiling a piece of kombu (dried kelp) with some bonito flakes, both available at any Asian supermarket. My girlfriend, who grew up eating her Japanese mother’s version of this dish, said that my attempt tasted authentic!
Martha
If you have access to a Korean market, you can find packages of really, really thin sliced beef from all cuts of beef, including rib eye.
Leigh Dolin
I veganized this and it was easy and delicious! Instead of dashi, used konbu. Instead of real beef, used fake beef. Made the rice in a rice cooker and everyting else was done in 30 minutes.
ADR
Update: I make this all the time now except with salmon. I cut the salmon into big chunks and poach it in the broth. Delish. Heats up well too.
Nami
To make this vegetarian, you can substitute dashi with shiitake broth (soak dried shiitake in water for a few hours) and beef with tofu.
Alisha
This was so delicious! To the person mentioning that Hondashi has MSG... Duh! That’s what makes it delicious :) Dish turned out great made exactly as written. Freezing the beef made it a lot easier to slice thinly. Very satisfying dish!
sgd
We are lucky enough to have an Asian market nearby where we can purchase the beef already thinly sliced. So this recipe is not only outstanding but so easy to prepare. Thank you!
ADR
This was incredibly easy and fast. I followed the recipe to the T except I left out the pickled ginger. Next time I would cut the sugar by a third or by a half as the broth was a little sweet for my taste. I used a 3/4 lb rib eye steak and mostly sliced it on a mandolin as others suggested. The meat was wonderfully tender. I would also slice the onions the other direction next time instead of stem to stem. Served on fresh white rice. Yum.
Sum
Lovely recipe. Used only 1 tbs sugar and is plenty sweet. Portions good for 2 adults and 1 toddler.
Mariki
This came out perfectly ! I added a bit of extra liquid because I like a lot of broth to pour over my rice. Loved it.
clara
Cooking wine or vermouth
Dana
Broth reduced too much on high for 8 min. Reduce heat or time. Double onion, but cook longer. Add veg on the side?
joli
Trader Joe's sells a 1 pound package of shaved beef in the meat section that is perfect for this dish! I also throw in some sliced shitakes in the end. TJ's also sells furikake seasoning, which I used instead of dashi - it also has seaweed and bonito flakes, as well as sesame seeds. Other subs: didn't have sake, but I had soju (Korean style sake); didn't have mirin, so I used rice vinegar (just add a little more sugar). perfect umami bomb!
Emily H.
I think I would remove the sugar in this recipe. The addition of ginger at the end makes the recipe sweet enough, in my opinion.
Robin
Very quick and easy. SO tasty. I had everything in my pantry except the sake and I was not going to buy a bottle just for this. So in addition to the mirin, I used some dry sherry instead of the sake. A good source for powdered dashi is Amazon. The dashi really gives this a traditional taste—not fishy, but adds depth of flavor. I could see keeping some trimmed steak in the freezer to make this any time.
Mark
Go to a good Asian market and you can buy pre-sliced ribeye and save yourself the hassle of freezing and slicing the meat.
Katie
Trader Joe's sells one pound containers of very thinly sliced beef.
ADR
Update: I make this all the time now except with salmon. I cut the salmon into big chunks and poach it in the broth. Delish. Heats up well too.
Allee
We love making this at home. Easy and tasty meal.
Sum
Lovely recipe. Used only 1 tbs sugar and is plenty sweet. Portions good for 2 adults and 1 toddler.
AJ
Use the Hondashi and absolutely use the boneless ribeye. Accept no substitutions.
bluerroses
Wonderful, umami flavors. Once I had the ingredients, it was easy to put together--except for the beef. Slicing it was a chore and I was afraid I'd cut my finger off. I'd love to make this again, with rib-eye sliced by the butcher.
ADR
This was incredibly easy and fast. I followed the recipe to the T except I left out the pickled ginger. Next time I would cut the sugar by a third or by a half as the broth was a little sweet for my taste. I used a 3/4 lb rib eye steak and mostly sliced it on a mandolin as others suggested. The meat was wonderfully tender. I would also slice the onions the other direction next time instead of stem to stem. Served on fresh white rice. Yum.
Sean
Frozen beef (and chicken) slice easily and to a consistent thickness on a mandolin. (You can adjust the slice thickness on all the mandolins I’ve ever had). This is true even when the meat is frozen in marinade, and whether it is raw or precooked (ie sous vide and then frozen). It’s also good for stir fry.
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