Gyudon is a japanese beef bowl dish served over steamed rice.

As far as I know it is considered a type of fast food in Japan since it’s wuick and easy to make and requires only a few ingredients. However, it has nothing in common with western fast food as we know it.

To me, it’s very delicious and I like it very much from time to time. Please note that the original recipe calls for a pickled type of ginger slices called “Benishuoga” which is virtually unavailable here, so I had to omit it.

Here’s how to make it:


Ingredients (2 persons):

300-350 g thinly sliced beef (the sukiyaki-style kind)
1 tsp. ginger, grated
1 medium-sized onion, sliced into strips
350 ml dashi
4 tbsp. soy sauce
3 tbsp. sugar
2 tbsp. sake
Pickled red ginger (called “Benishouga”)
Steamed rice for two



Cut the beef into bite-sized slices and chop the onion into strips. Grate a little ginger and steam enough rice for two persons.

In a pot, bring dashi broth to a boil and add the sliced onion. Let them cook for 3-4 minutes, then add soy sauce, sugar, and sake and cook another 3-4 minutes. Add grated ginger and, finally, the meat and stir. Cook for about 5 minutes.

Add steamed rice to a serving bowl and top with the steaming meat and sauce. Garnish with benishuoga (if you have it – I used chopped green onion instead).