Gyudon is a beloved Japanese street food classic, celebrated for its speed and perfect balance of sweet and savory flavors. This homemade version replicates the traditional wok technique, yielding tender beef and a rich, aromatic broth that clings to every grain of rice.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g beef sirloin or tenderloin, thinly sliced
- 800 ml dashi broth (or water with 1 tsp kombu)
- 60 ml soy sauce
- 60 ml mirin
- 40 g white sugar
- 300 g Japanese short-grain rice (koshihikari)
- 2 Japanese leeks (negi), thinly sliced
- 60 g beni shoga (red pickled ginger)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 10 min 80 °C
Prepare dashi by simmering water with kombu over medium heat for 10 minutes. Remove kombu before it boils to avoid bitterness and keep the liquid at 80 °C.
- Step 2 Mix 2 min
Whisk soy sauce, mirin, and sugar in a bowl until fully dissolved. This sweet-salty balance is essential for umami and prevents the meat from drying out.
- Step 3 Cut 3 min
Slice negi onions into 1 cm rounds. This thickness allows them to soften without disintegrating and releases their mild sweetness during quick cooking.
- Step 4 Pan 2 min
Heat a wok over high heat until lightly smoking. Add beef in a single layer and sear for 1 minute per side without stirring to lock in internal juices.
- Step 5 Pot / simmer 5 min
Add negi to the wok, cook for 2 minutes while stirring, then pour in dashi and the soy mixture. Boil for 3 minutes on high heat to meld flavors and reduce slightly.
- Step 6 Serve 2 min
Assemble each bowl with steamed rice, cover with beef and hot broth. Garnish with beni shoga and serve immediately; residual heat keeps the meat tender.