Gyudon (Japanese Beef Bowl)

A stunning close-up of gyudon captures tender slices of perfectly cooked wagyu beef glistening with a rich, savory sauce. The vibrant orange egg yolk rests at the center.

This easy gyudon recipe swaps in premium A5 Wagyu beef, elevating this comfort food with a silky sauce, melt-in-your-mouth meat, and onions for a luxurious twist on the classic Japanese beef bowl.

Course Entree, Main Course

Cuisine Japanese

Keyword donburi, rice bowl

Level Beginner

Main Ingredient Beef, Rice

Diet Dairy-Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 673kcal

Author Marc Matsumoto

Equipment

Ingredients

300 grams A5 Wagyu (thinly sliced for sukiyaki)
½ cup dashi
2 tablespoons soy sauce
1 tablespoons mirin
5 grams powdered gelatin
2 teaspoons vegetable oil
100 grams onion (cut into ¼-inch slices)
360 grams cooked short-grain rice
2 egg yolks (optional)

Grams + US Cups - US Standard

Instructions

Cut 300 grams A5 Wagyu into 3-inch wide strips and put them into a strainer.
300 grams A5 Wagyu
Prepare a large bowl of cold water and then add a kettle of boiling water to another large bowl.
Working quickly, lower the strainer of beef into the bowl of boiling water and swish the meat around a few times to separate the slices. The goal here is to blanch the surface of the meat, not cook it through all the way, so it should still be pink.
Move the strainer to the bowl of cold water and swish the wagyu around a few times to chill and stop the cooking. Drain the meat well.
For the gyudon sauce, add ½ cup dashi, 2 tablespoons soy sauce, 1 tablespoons mirin, and 5 grams powdered gelatin to a bowl and stir to combine.
½ cup dashi, 2 tablespoons soy sauce, 1 tablespoons mirin, 5 grams powdered gelatin
Put a skillet on the stove over medium-high heat and add 2 teaspoons vegetable oil and 100 grams onion. Sauté the onions until they’re translucent and start to brown (3-4 minutes).
2 teaspoons vegetable oil, 100 grams onion
Pour the gyudon sauce mixture into the pan and simmer with the onions until they’re tender and the sauce slightly thickens (another 4-5 minutes).
Add the blanched wagyu to the pan and toss to coat evenly with the sauce and onions. When the meat is no longer pink it’s ready to serve.
Divide the beef, onions, and the remaining gyudon sauce onto 360 grams cooked short-grain rice divided between two bowls.
360 grams cooked short-grain rice
Optionally, top your premium gyudon with 2 egg yolks or onsen tamago.
2 egg yolks

Video

Nutrition