Yoshinoya-Style Gyudon (Beef Bowl)

Why You’ll Love This Recipe

• Weeknight-fast: real-deal gyudon in about 35 minutes.
• Yoshinoya-inspired balance of sweet, savory, and umami with a clean dashi finish.
• Uses easy-to-find ingredients and thinly sliced beef from any Asian market (or slice your own).
• Comfort in a bowl: tender onion, silky beef, and a glossy broth over fluffy rice.

Grocery List

• Produce: 1 large onion, 2–3 scallions
• Dairy: None
• Pantry: Japanese short-grain rice, soy sauce, mirin, sake, sugar, hondashi or dashi stock, beni shoga (pickled ginger), shichimi togarashi, sesame seeds (optional)

Full Ingredients

Beef & Broth

• 1 lb (450 g) beef ribeye or chuck, very thinly sliced (shabu-shabu/thin hot pot cut)
• 1 large onion (about 300 g), halved pole-to-pole and sliced 1/4 inch (6 mm)
• 2 cups (480 ml) dashi stock (or 2 cups water + 2 tsp hondashi granules)
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) mirin
• 1/4 cup (60 ml) sake
• 2 tbsp (25 g) sugar

Rice & Toppings

• 4 cups hot cooked Japanese short-grain rice (about 1.5 cups/285 g uncooked)
• 1/2 cup beni shoga (red pickled ginger)
• 2–3 scallions, thinly sliced
• Optional: shichimi togarashi and toasted sesame seeds for serving

Substitutions (if needed)

• No sake: use an extra 2 tbsp mirin plus 2 tbsp water.
• No mirin: use 2 tbsp sugar total and 1/4 cup water in place of mirin; add 1 tsp rice vinegar at the end.
• No dashi: use low-sodium beef or chicken broth with a 2-inch (5 cm) piece of kombu simmered 10 minutes, then removed.

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Rinse 1.5 cups (285 g) Japanese short-grain rice under cool water, swirling and draining until the water is mostly clear. Cook in a rice cooker or on the stovetop according to package directions so it finishes as the beef does. Keep warm.

Step 2: Prep the beef and onions

If slicing your own beef, partially freeze the meat for 30–45 minutes to firm it up, then slice across the grain as thinly as possible (2–3 mm). Halve the onion pole-to-pole and slice 1/4 inch thick; this helps the pieces stay tender yet intact.

Step 3: Build the sweet–savory broth

In a wide 10–12 inch saucepan or sauté pan, combine 2 cups dashi, 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, and 2 tbsp sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Step 4: Soften the onions

Add the sliced onions to the simmering broth. Cook at a gentle simmer (not a hard boil) for 8–10 minutes, stirring once or twice, until the onions are translucent and tender but still hold their shape.

Step 5: Slip in the beef and barely cook

Scatter the beef slices into the pan in loose layers, separating them with chopsticks or tongs. Simmer just until the meat loses its raw color, 2–3 minutes. Skim any foam for a cleaner-tasting broth. Avoid vigorous boiling, which toughens the beef.

Step 6: Reduce slightly and adjust seasoning

Let the mixture simmer 2–3 minutes more to lightly concentrate the sauce. Taste and adjust: add a splash of soy for saltiness or a pinch of sugar for sweetness. You should have enough broth to spoon over the rice, with a glossy, savory-sweet balance.

Step 7: Assemble and garnish

Divide hot rice among 4 bowls. Ladle beef, onions, and a few spoonfuls of broth over each. Top generously with beni shoga and scallions. Sprinkle with shichimi togarashi and sesame seeds if you like. Serve immediately while steamy and fragrant.

Pro Tips

• Buy pre-sliced shabu-shabu beef at an Asian market for the most tender texture and fastest prep.
• Partial-freeze whole beef before slicing to get paper-thin, even slices with a sharp knife.
• Use a wide pan so the beef cooks in a shallow layer; this prevents overcooking.
• Skim foam for a clean, Yoshinoya-style broth and brighter flavor.
• Warm bowls and rice before assembly so the gyudon stays hot and saucy.

Variations

• Egg-on-top: Add an onsen-style egg, soft-poached egg, or a 6–7 minute jammy boiled egg.
• Mushroom mix-in: Simmer 1 cup sliced shiitake or shimeji with the onions for extra umami.
• Lighter option: Replace half the beef with firm tofu cubes; simmer briefly to season.

Storage & Make-Ahead

Refrigerate beef-onion mixture (with its broth) separately from rice in airtight containers for up to 3 days. Reheat gently over low heat or in the microwave with a splash of water/dashi until just hot. Cooked rice keeps 2–3 days refrigerated; reheat covered to restore moisture. The beef mixture freezes well up to 2 months; thaw overnight and rewarm gently. Slice beef and onions up to 24 hours ahead to speed dinner, and keep toppings prepped in small containers.

Nutrition (per serving)

Approximate: 560 calories; 24 g protein; 18 g fat (7 g saturated); 69 g carbohydrates; 1 g fiber; 14 g sugars; 1600 mg sodium. Values will vary with cut of beef, soy brand, and rice portion.