Gyudon (牛丼) is the one of the most popular rice bowl dish of Japanese cuisine.

It is a Stewed beef cooked with onion with soy sauce and sugar.

[Serves 2]

 225g Sliced Beef Roll 

250ml soy sauce

200ml mirin

200ml sake

70g sugar

100ml chicken stock or dashi 

*Kombu Dashi ingredients 

      -Kombu (Dried kelp) 4g

      -Water 100ml

1 onion, peeled and thickly sliced

cooked rice

*60-70% of the whole dish is actually rice. So, pay attention to the rice is important. Use descent Japanese rice (Or best short or medium grain rice you can find)

Ginger 20g sliced

Japanese red picked ginger

2 chopped spring onions

Japanese seven spice (optional)

Combine sake and mirin in a small saucepan and place the saucepan over medium to high heat until the mixture is boiling. 

Remove the saucepan from heat, add in soy sauce and sugar. Stir for a few minutes until the sugar dissolves. 

You can transfer this sauce to a bottle and refrigerate it up to 4 weeks. Not only for Gyudon, but we can also use this sauce as Teriyaki sauce to make many other Japanese dishes.

Making Kombu dashi

  1. Put kombu and water in a pot (It would be better if you soak them 1hour to overnight) 
  2. Warm at low heat until just starting to boil.
  3. Set aside.

Combine the stock or dashi 100ml and the sauce 125ml in a medium saucepan and bring to the boil. Add in ginger slices and onion , simmer for 2-3 minutes until the onion has softened. Add in the beef and stew 15-20 mins. Season with salt if necessary.

Fill 2 bowls with rice, flattening the top of the rice, and then add the beef mixture on top, allowing a little of the stock to soak into the rice. Sprinkle over a little Japanese seven spice and spring onion if you like and serve with pickled ginger. 

Japanese gyudon places offer a range of extra toppings, like soft cooked eggs, grated radish and even kimchi. Try some of your own.