Gyudon Beef Rice Bowl
Thinly sliced beef and soft onions simmered in a sweet-savoury soy and dashi broth, spooned over steamed rice. A quick weekday lunch that needs one pan.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Medium saucepan with lid for rice, wide deep frying pan or shallow pot, sharp knife, fine sieve
Method
Place the rice in a bowl, cover with cold water and swirl with your hand. Drain and repeat 4–5 times until the water runs almost clear, then drain well in a sieve.
Tip the rice into a medium saucepan with 360 ml water. Bring to a boil over high heat, then cover, lower the heat to the lowest setting and cook for 15 minutes without lifting the lid.
Turn off the heat and leave the rice covered for 10 minutes to steam. Fluff gently with a wet spatula just before serving.
While the rice cooks, stir the 250 ml water, dashi powder, soy sauce, mirin, sugar and ginger together in a wide frying pan until the sugar dissolves. Bring to a gentle simmer over medium heat.
Add the onions and simmer, stirring now and then, until completely soft and translucent and the liquid has reduced slightly.
Separate the beef slices and lay them into the pan in a loose layer. Simmer, turning once or twice, until no pink remains and the slices are tender. Skim off any grey foam that rises.
Taste the broth and adjust with a splash of soy sauce if it needs more salt or a pinch of sugar if too sharp. Turn off the heat.
Divide the rice among four deep bowls. Spoon the beef and onions on top, then ladle over some of the simmering liquid so the rice soaks it up. Scatter with spring onions and sesame seeds and serve hot.
Cooking tips
- Freeze the beef for 30–40 minutes before slicing; firm meat is much easier to cut very thin. Ask the butcher to slice it on the machine if you can.
- Do not boil the beef hard once it is added. A gentle simmer keeps thin slices tender instead of chewy.
- Use a wide pan so the beef cooks in a single layer and the broth reduces evenly.
- Ladle on the broth gradually; the rice should be moist and flavoured but not soupy.
Substitutions
- No mirin: use 3 tbsp water with 1 tbsp extra sugar and 1 tsp white vinegar or lemon juice.
- No dashi powder: use light beef or chicken stock in place of the water and dashi.
- Short-grain rice unavailable: use any medium-grain or sella-free sticky rice, or basmati cooked a little softer, though the texture will be less sticky.
- Ribeye is costly: use boneless sirloin or thinly sliced beef from the leg, and simmer a minute longer.
Serve with
"Top each bowl with a soft-boiled egg or a raw-looking runny egg yolk if you like, plus pickled ginger or quick-pickled cucumber on the side. A bowl of miso soup or a simple cucumber salad makes it a fuller meal. A dash of chilli flakes is a good extra for those who like heat."
Storage
"Store the beef and broth separately from the rice in airtight containers in the fridge for up to 2 days. Cool within 1–2 hours of cooking."
Reheating
"Reheat the beef and broth in a pan over low heat until steaming hot throughout. Microwave the rice with a spoonful of water, covered, until hot, then assemble."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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