---
title: Gyudon (Japanese Beef & Rice Bowls)
author: The Woks of Life
servings: 4
prep_time: 10m
cook_time: 15m
tags:
  - dinner
  - japanese
  - beef
  - rice-bowl
  - quick
source: The Woks of Life
---

In a #medium skillet{} or shallow pan, combine @dashi stock{1%cup} (or water with 1 tsp dashi powder), @mirin{3%tbsp}, @sake{2%tbsp}, @granulated sugar{1.5%tbsp}, and @soy sauce{4%tbsp}.

Bring mixture to a boil over medium heat.

Add thinly sliced @yellow onion{1%large} and simmer until translucent and tender, about ~simmer{5%minutes}.

Add thinly sliced @beef ribeye or chuck (shabu-shabu cut){1%lb} to the simmering broth, spreading beef slices out so they cook evenly.

Simmer beef over medium-low heat until just cooked through and tender, skimming any foam from surface, about ~cook{3%to 5%minutes}. (Do not overcook).

Divide hot @steamed Japanese short-grain rice{4%bowls} into deep serving bowls.

Ladle tender beef and onions over rice, spooning a generous amount of sweet-savory broth over the top.

Garnish each bowl with a spoonful of @red pickled ginger (beni shoga){}, chopped @scallions{}, and an @onsen egg or raw egg yolk{4} if desired.\n