Gyudon ($gyu$ means beef, $don$ means bowl) is one of Japan’s most popular fast-food dishes: thinly sliced beef and tender onions simmered in a sweet and savory sauce, served over hot rice. It’s simple, quick, and satisfying—perfect for a weeknight meal.

Key Ingredients (Serves 2)

• Main: 8 oz (225g) thinly sliced beef (e.g., ribeye or chuck, often labeled “shabu shabu cut”), 1 medium yellow onion (thinly sliced), 2 cups cooked Japanese short-grain rice.
• Sauce: $\frac{1}{2}$ cup dashi (Japanese stock), 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sake, 1 tsp sugar.
• Garnish (Optional): Pickled red ginger (beni shoga) and a raw or soft-cooked egg yolk.

Directions

1. Prepare the Sauce: In a wide, shallow pot or deep skillet, combine the dashi, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil over medium heat.
2. Cook Onions: Add the sliced onion to the simmering sauce and cook for about 3–5 minutes until the onion has softened and become slightly translucent.
3. Simmer Beef: Gently lay the thinly sliced beef over the onions. Do not stir immediately. Cook for 2–3 minutes until the beef is just cooked through and no longer pink. Skim any foam that rises to the surface.
4. Assemble: Scoop the hot steamed rice into two large bowls. Place the beef and onions evenly over the rice, spooning a little of the simmering sauce over the top. Garnish with beni shoga and, if you like, the rich creaminess of a raw or soft-cooked egg yolk.