It’s always fun reading your detailed comments, which helps me understand how others cook recipes. Where do you buy your thinly sliced beef? Will definitely make this again! Hi Wei-Jing! just done reading about the sake thats really helpful. Please advise as I can’t wait to try this one!!
It’s a lot I the meat you choose, so I think it’s worth spending the extra money if there’s some really good beef available… Anyway, this is just a great recipe! My hubby enjoyed it very much. What cut of beef do you usually use? In Japan, gyudon is sometimes served with a raw egg yolk or Onsen Tamago (poached egg) in the center of the meat and onion mixture. Hi Carmen! Bc I’m lazy, use pre-cut hot pot beef and use a little more mirin instead of sake. It can be prepared quickly and it has nutritious ingredients like beef, onion, eggs, and rice. I can’t wait to see it on your blog! Hi Lisa! That’s the best you can do I think… there is no good substitute without alcohol. Hi Caryn! I know we’ll be making it again many, many times. Thank you for trying it and for your kind comment.
A lot of gyudon recipes use dashi and cook in similar way as Oyakodon. This is how my mom cooks her gyudon. So easy to make! I need the traditional recipee for pork katsudon. It’s…ok. Hi Dana! Happy to hear you like Gyudon!
Made this today – the taste was awesome! Would highly recommend! It was so good and I love how the raw egg yolk blends everything together. Thanks! I tried it with mushrooms the second time I made it, since it reminded me of my Mom’s beef stroganoff, and it worked really well. . Once again I’m sooo super glad I found your blog- Japanese cooking with videos and tips!! Thank you! I really enjoyed it, and certainly will be trying it again sometime :). I cooked gyudon today. Oh yes, Kizami Shoga is a great accent.
Don’t worry, over 80% of Japanese recipes require soy sauce and mirin… You’ll soon finish it if you make some Japanese dishes! Your recipe was absolutely delicious.
I can make better beef bowl at home now than I can buy at some of the Japanese restaurants here! Use of this website is subject to mandatory arbitration and other terms and conditions, select. I’m glad you and your husband enjoyed Gyudon. Hi Mandy! Love eating this at restaurants!
Hi Shannon! xo . Thanks so much for the easy and yummy recipe. Thank you again. Reduce the heat and simmer for 2-3 minutes. Hi Chris! Hi LS! We will be sharing it probably next month. Soboro means cooked minced meat. Hi Nami I made this meal for dinner and I was amazed at the flavour! Try it sometime! Also, Korean kimchi goes really well with this too . It doesn’t always work to replace sake with mirin (especially when the food is not including a sweetness that much) but gyudon doesn’t hurt by a bit more sweetness added (and you can always add more soy sauce if necessary). Hi nami!
It worked out really well.
I literally cannot find it, though I did find some mirin.
. The sauce was from the cooking juice/sauce from the pan. Or please post us a recipe for it. It still turned out great.
I didn’t know it was this simple to make it at home though! Thank you so much for letting me know. Tasted great! Usually we use slice beef for gyudon and when we use minced meat we call it “Soboro Don” (if it’s beef, Gyu Soboro Don). , Hi,Nami!I’m a 17-year-old boy and I’m from China.I love cooking and recently I just bought some mirin and soy sauce to make Sukiyaki.But I hadn’t used them all.So I just wondered what dish need them.That’s how I found your website,there are so many recipes of Japanese food and they are simple and clear.You’ve been really helpful and I think you’ve made a great achievement.ありがとう！頑張って, Hi Harry!
Thank you! Hi M! hope this helps. This dish is really filling (even more than oyakodon, I think) and I think it’s a great idea you poured the eggs over it in the pan like with oyakodon. https://www.justonecookbook.com/faqs/ (Search the word “Sake” to find the section mentioned about Sake substitution). . Hi Grzesiek!
I’m so happy to hear your father and sister enjoyed this dish too!
Sake removes unwanted meat odor and leaves some umami and sweetness (from fermented rice). I’m making this tonight and I haven’t finished yet but, I’m sure it’ll be incredible!! Welcome to my blog Leda!
In the final step of your recipe you say “drizzle the sauce over”. LOL THANK YOU!!! Thank you! My husband even said he could eat this everyday. All images and content on this site are copyright protected. Please read my disclosure policy for details. Hi Greta! The first time I thought it could use more sauce but that was my mistake for not noticing the part about turning it down and let it simmer. Hi Tyrone! Saves you from taking time to dissolve it into the other sauce liquids (in dishes like teriyaki, sometimes granules of sugar try to stay in the bowl when I pour the sauce out if I don’t dissolve it enough). , Hi Elvie! I visited Japan for three months while visiting my fiance and I became ADDICTED to gyudon!
Hi Les! So good & simple ♥ I need to try making this dish again!
Hi Cheryl! I still crave it, but being back in the states now, I can’t find it anywhere. This recipe looks so yummy and easy. I'm Nami, a Japanese home cook based in San Francisco. Awesome! I hope you enjoy my recipes and thank you for trying them! . I’m so happy to hear you enjoyed this dish! Hi Mohseen!
. I can’t express how much your blog has helped me to survive in Japan! Hi Syndi! Easy & quick. hello Nami! Your words mean so much to me. Thanks for sharing. . I added “the sauce” section in the ingredient list as well. Thank you so much for sharing this recipe, it’s simple yet so yummy . For me it needed a little salt and pepper, but I loved it! Hi Jos! Yum! I used to use a Japanese grinder and wooden pestle (for grinding sesame seeds) to smush the food. Thank you for your kind feedback. I would love to make this, but the gyudon that I had in Japan didn’t have egg in it – or at least, I never tasted it.
Do you think this recipe works with tofu too for the non-meat-days?
For information about our privacy practices, please visit our website. Nice easy meal to make and it tastes delicious. This hit the spot and my picky fiance said it tasted very very good. Hi Upkar! I’m happy to hear you enjoy the beef and egg version. It is quick, easy but very delicious.. love it!! One question, can you use the pre sliced beef shabu shabbu or beef sukiyaki for this dish? , Hi Dee! I will make a video of the gyudon recipe with dashi in the near future. The sauce I mentioned is the cooking liquid that you have in the pan. I use shabu shabu meat. The poached yolk from the egg really enhances the flavour of the sauce as well as adds a creamy element to the dish. Here’s the recipe in shaded grey box – https://www.justonecookbook.com/gyudon/.
My kids love it! Thanks so much for trying my recipes. Thanks so much Nami. It was excellent! Is it ok to substitute Chinese cooking wine? My husband and I lived in Japan for 2 years and this really took us back. Hi Janice, Thank you so much for trying this recipe and for your kind feedback. this looks amazing! Thank you so much for posting different recipes here! pickled red ginger (beni shoga or kizami beni shoga), How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ, https://www.justonecookbook.com/recipes/oyakodon/, https://www.justonecookbook.com/recipes/tonkatsu/, https://www.justonecookbook.com/recipes/chicken-katsu-don/, https://www.justonecookbook.com/how_to/how-to-slice-meat/, https://www.justonecookbook.com/pantry_items/mirin/, https://www.justonecookbook.com/tags/under-30-minutes/. Or you can skip all together and make it with just beef. Thank you Nami. Thank you for your feedback!
Easy to follow. Hi William! Hi Nami I love ur recipe and way of doing. is there another substitute for it? thanks for sharing this recipe with us i also post my gyudon based on your recipe on my blog, but it is in Indonesian language.. , Hi Ika!
Deep-fried tofu adds more flavor which is a plus!
I hope you enjoy making this Gyudon recipe!
Also, topping up the food section are aisles of dried food, with sauces, condiments, as well as rice and noodles. I’m not fond of sweet dishes. I don’t see any sauce. I also used deli roast beef to make my life easier, as we have no Japanese market nearby and I didn’t have time to freeze then slice a roast. I like to keep it a little bit but I don’t want to make rice too soupy. It’s up to you and you can adjust the sweetness according to your liking. Yeah, I like to add some mushrooms, like Shimeji in mine too. Any time I can skip dashi makes a recipe quicker for me, since I don’t make it every week (unless I want to use instant), so this really made this one a swift meal to prepare. For example, meat wholesaler MMMM sells Angus grain fed beef shabu shabu slices at $12.80 for 200g and generic sukiyaki beef at $8.80 for 200g. Awesome! And if I do, do I delete the sugar since I understand that Mirin is sweeter? Thank you so much for your kind words! . . OMG finally a version of gyuodon I like!