Beef Rice Bowl (Gyudon) in 10 Minutes

Japanese comfort food at it’s finest, this easy beef dish is popular and filling! Thinly sliced beef simmered in a sweet, umami rich sauce, you can even top it off with some shichimi togarashi for some added heat!

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku

My son loves Yoshinoya and used to go there a lot. (One reason is that we have one really close to our house...) I thought I could make it at home using cheap cuts of beef, and after several tries I got to this recipeWhen I finally got it right, so here it is!You start by making the caramel. The caramel doesn't have to be dark brown, just as long as it has some color. You don't have to add garlic, but ginger is essential or it won't taste right. A dash of white wine is the secret to Yoshinoya beef bowls. For 3 to 4 servings. Recipe by smapkayo

I made this at the request of my family.Please adjust the amount of sukiyaki sauce to taste. Recipe by Tenukimamanokitchen

This is easy for dinner~just add salad & miso soup to complete it (*^^*)

This is one of the easy dishes I like to cook when I get busy. With this recipe, you can make gyuudon in no time.Since it's easy to make, there aren't hints to share. Recipe by Kurohyou oyuki

This Beef Rice Bowl is a simple and delicious meal made in a rice cooker. Tender beef cooks together with rice, allowing the flavors to blend perfectly. It’s an easy, hearty dish that’s perfect for a satisfying meal! Enjoy!

I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.None. Recipe by Cooking S Papa

My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either.I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender.Prepare steamed rice and a filling miso soup as you wait.If using cheap meat, season the beef with sake to tenderize and remove the odor.I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun

My husband likes leeks in his gyudon and I like onions in mine. So I used both!If you don't have both onions and Japanese leeks, just use one.Use more onions to make the dish sweeter, and leeks to make it more salty. Adjust the flavor with sugar and soy sauce to taste at the end. Recipe by Ruicha

My yuzu pepper loving mother taught me this recipe. My mother doesn't put it on rice, but just enjoys it as a sake appetizer. It's delicious that way too!If you simmer the sauce in the frying pan for too long the yuzu pepper flavor will dissipate, so just coat the meat quickly. For 2 to 3 generous servings. Recipe by Kimocchi

I wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.

I had leftover sukiyaki beef, so I simmered it to make a beef rice bowl.You can use shredded meat as long as it's beef. If you simmer the meat for too long, it'll become hard, so make sure that you cook it until it's just cooked through, then let it absorb the flavour in residual heat. When the taste is too strong, adjust with water. Recipe by Ni-na

I've been making this recipe for a long time. It's one of my family's favorites.At my house, we have been adding shirataki noodles to gyuudon to make it more filling. You can add more onion if you like. For the dashi stock, you can also use dashi stock granules + water. Recipe by Yuuyuu0221

I ordered this once at a restaurant for lunch and it was pretty good, so I tried making it myself.In our house we like very light flavors, so the sauce we pour on the rice is just 2 tablespoons of soy sauce, 1 teaspoon of sugar plus salt and pepper. If you prefer it more concentrated, increase the amount of soy sauce and sugar.I've never use measuring spoons, so when I measure, the flavor is slightly different each time. Recipe by Monshan0227

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK

I wanted to eat a beef rice bowl (gyudon). I wanted to recreate the flavor of the dishes served in a certain chain of beef rice bowl restaurants and top it with red pickled ginger, but I didn't have any so I used new harvest ginger pickled in sweet vinegar. Recipe by Shiroi grape

Pretty easy, no real "hard to find" ingredients for most people.This is not a real strong flavored Korean style dish. Most people should like this one. I have a tendency toward the stronger and hotter styles, but not my wife. This is a decent way to allow many to enjoy this type of flavor profile, and by adding some hot sauce, each individual can tailor it to their own heat level.

This started out with a recipe for inarizushi tofu skins.I've been able to increase my repertoire of recipes using our family's Golden Ratio of ingredients...This recipe is really easy, so I don't have any tips in particular. Any cut of beef is fine as long as it's thinly sliced.If you add shirataki for additional volume it'll be even tastier! For 4-5 servings. Recipe by Naomoka

I got a yogurt straining kit, so I made a recipe using strained yogurt.Lean beef is best for this.Adjust the amount of yogurt to taste.I flavored the beef slightly differently to go well with the yogurt. Recipe by mama deko

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

I wanted to make homemade delicious beef rice bowls for my family.To evaporate the alcohol content from sake, and not to overcook the beef. Recipe by Chibitokuma

I wanted to make hamburgers but realized that I only had 200 g of ground meat in my refrigerator. Plus I didn't have any time. I used the same ingredients to make a rice bowl and the kids exclaimed that it tasted just like a hamburger! Topping it on lettuce makes the texture a bit more interesting, so I highly recommend it!If you make extra, you can spread it on bread the next day to make a "hamburger" lol.・Slowly sweat the onions to release the sweet and delicious flavor, then add the meat. If you cook the meat for too long, it will render too much oil.・I used a sweet Japanese Worcestershire-style sauce for my kids. If you want a spicier flavor, try using Japanese Worcestershire sauce.・After adding the flavoring ingredients, bring it to a boil to cook off the sourness of the ketchup and mix well with the meat. Recipe by moj

I had this at Okamura restaurant, and it was so delicious that I decided to make it myself.- After simmering, if you let it cool before eating, the flavors will blend in even more and it will taste even better.- It's best if you use tendons with a lot of red meat. For 4 servings. Recipe by Cooking S Papa

★ Featured in 4000 discussions ★ Sauté onions and ground meat with a ketchup sauce and a hint of butter. Kids love it, saying, 'It tastes like a hamburger!'The origin of this recipe: I wanted to make hamburgers, but I only had 200g of ground beef in the fridge and no time. I decided to stir-fry the same ingredients and serve them over rice, and the kids loved it, saying, 'It tastes like a hamburger!' Adding shredded lettuce gives it a great texture, so I highly recommend it. Make extra and use it on bread the next day for a hamburger sandwich!

My husband eats this up eagerly every time and tells me it's just like the beef rice bowl they serve at Yoshinoya. (Personally, I don't really know why he says Yoshinoya -- I can't tell the difference between the beef bowls they serve in the Yoshinoya vs. Sukiya chains.)Skim off all the scum diligently while you simmer the beef with the seasonings.You can use water + 1/2 teaspoon dashi stock granules for the dashi stock.You can vary this quite a lot with different toppings, such as a whole raw egg or egg yolk, kimchi, grated nagaimo yam and more.There's plenty of sauce, so you can increase the beef to 500 g if you like. For 2 servings. Recipe by *Anna*