Update: Pictures updated in August 2012
Gyudon (or Beef Donburi | Beef Bowl) is like a comfort food for Japanese. It can be prepared quickly and it has nutritious ingredients like beef, onion, eggs, and rice. I cook this meal when I have full schedule with kids’ activities until dinner time. Tired of ordering in a pizza? How about Gyudon tonight? Enjoy!
Ingredients:
- 1 onion
- 2 green onions
- 3/4 lb thinly sliced beef (Shabu Shabu beef or Komagire beef)
- 1 Tbsp. oil
- 2 tsp. sugar
- 2 Tbsp. sake
- 2 Tbsp. mirin
- 1 Tbsp. soy sauce
- 3 eggs
- pickled ginger (Kizami Shoga) for garnish
Instructions:
- Slice the onion and green onion thinly, and cut the meat into small pieces.
- Heat the skillet over medium high heat and add the oil. Stir-fry the onions until wilted.
- Add the beef and sprinkle sugar and cook until browned.
- Add sake, mirin, and soy sauce and mix together.
- Reduce the heat and simmer until most of the liquid is gone.
- Pour the beaten egg all over the meat and cover quickly. Cook until the eggs are almost cooked. Add the green onion right before you remove from the heat.
- Serve over steamed rice and drizzle the sauce over. Top with pickled ginger if you like.
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Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 22 comments… read them below or add one }
Nami, I’ve cooked this recipe last weekend.. so easy and yummy. just like served in the restaurant, but much cheaper! I used minced beef instead of sliced beef, will it still called Gyudon? want to post this recipe on my blog
Hi Shannon! Usually we use slice beef for gyudon and when we use minced meat we call it “Soboro Don” (if it’s beef, Gyu Soboro Don). Soboro means cooked minced meat. But if you followed gyudon’s recipe, I think you can just say you use minced instead of sliced and call it gyudon? Soboro Don usually have scrambled egg instead of more runny egg like Gyudon. I can’t wait to see it on your blog!
Hi Nami!
I just made this dish and it turns out so good! I am so proud of myself and of course thanks to your step by step directions! I am wondering if I can feed this to my kids because I used sake.
Thanks so much
Hi San-San!
I’m really happy to hear you liked this dish.
Alcohol is evaporated while cooking, so you don’t have to worry about alcohol content. Depends on child’s age, raw eggs/half cooked egg should be careful. You want to make sure eggs are fully cooked for the kids. You can chop meat/onion into small pieces or you can grind them if your child is too small to eat bigger chunks. I used to use a Japanese grinder and wooden pestle (for grinding sesame seeds) to smush the food.
Love eating this at restaurants! But they`re like $7 a bowl! Ahaha. I will totally make this soon!
So..I made these the other day…and I LOVED IT! So good & simple ♥ I need to try making this dish again!
Thank you Lynna! I cook this often, but I don’t get to photograph again because I usually cook when I’m busy. I’m going to photo shoot this again this weekend! =) Really happy to hear you liked it!
Gyudon is one of my favorites! I didn’t know it was this easy to make. Thanks so much!
Yum! I love one dish meals too, so easy to cook and uses less utensils! Cooking at home is always so much cheaper, I had ramen in a Japanese Restaurant last weekend and the bill equals to a week’s groceries! But to their credit, the ramen was good!
Thanks! One of my favrites
Hai Nami.. i made this recipe yesterday for dinner, with some modification because i don’t consume sake and mirin. It is quick, easy but very delicious.. love it!! thanks for sharing this recipe with us
i also post my gyudon based on your recipe on my blog, but it is in Indonesian language..
Hi Ika! Thanks for trying this recipe! I’m going to check it out now.
I tried to oyakodon but following this recipe. I failed as some of the egg burnt hahaha! Nevertheless I loved the taste!
Hi Jillian! Thank you so much for trying my recipe! Oyakodon is slightly different cooking method compared to Gyudon. I’ll share the link for Oyakodon recipe here: http://justonecookbook.com/blog/recipes/oyakodon/
Thank you so much for your feedback!
Is this okay to store/cool and then reheat? @____@
Yes I eat the leftover next day or put in my son’s lunch box too.
I just made this recipe tonight for dinner, it was yummy! I had never tried putting eggs in it before, that was a good addition and what I had been missing in the past. My husband and I lived in Japan for 2 years and this really took us back.
I didn’t have any sake, so I used red wine instead. I also used deli roast beef to make my life easier, as we have no Japanese market nearby and I didn’t have time to freeze then slice a roast. It worked out really well. My 18 month old son loved it as much as we did!
Hi Dana! You must have tried many Japanese dishes while you stayed in Japan for 2 years.
I’m glad you and your husband enjoyed Gyudon. My children enjoyed this dish too when they were that age – I chopped up meat into small pieces. Thanks for leaving your feedback here! 
Made this tonight. Tasted great! Though, how dry is it supposed to be? Maybe I cooked out too much liquid…
Anyway, the kizami Shoga was a nice touch! Also, Korean kimchi goes really well with this too
Hi Steven! Hmm it’s up to you. If you prefer to have more sauce, you can keep some at Step 5. I like to keep it a little bit but I don’t want to make rice too soupy. Hope that helps. Oh yes, Kizami Shoga is a great accent. I should try Kimchi next time!
Thank you so much for trying this recipe!
Just wanted to let you know that I made this tonight. It was excellent! I know we’ll be making it again many, many times. Thanks for sharing.
MJ, so happy to hear you tried this recipe! I’m very happy to hear you enjoyed it.
It’s one of our go-to Donburi (rice bowl) Recipes. Thank you for your feedback!
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