Gyudon Easy Japanese Beef and Rice bowl - Best Weeknight Meal (2024)

FAQs

What do you eat with gyudon? ›

Gyudon is a Japanese beef bowl consisting of thinly sliced fatty beef and onions in a lightly sweet mixture of mirin and soy sauce. Serve it over rice with a fried egg for a simple and delicious meal!

Choosing the Right Beef

It's typically made with ribeye or chuck that's been shaved extra thin on a meat slicer. You'll be able to find good meat for gyudon in Japanese supermarkets, but if you don't have access to that, any beef intended for Philly cheesesteaks will work (even the frozen stuff!).

Gyudon (牛丼, gyūdon, beef bowl) is a popular domburi dish consisting of beef and onion served over a bowl of rice. The meat and onion are cooked in a mixture of soy sauce, mirin, sugar and sake, giving the dish a sweet, salty flavour.

Sauce: The sauce is a harmonious blend of sweet and savory, made with dashi (Japanese soup stock), sake, mirin, soy sauce, and sugar. It is so simple yet highly effective in creating robust flavor!

Sukiyaki vs Gyudon

Gyudon is a rice bowl made by briefly simmer beef and onion in a mirin and soy based sauce. Sukiyaki is a dish, similar to shabu-shabu and hot pot, made by simmering thinly sliced meat with an assortment of vegetables in a mirin and soy based sauce, traditionally served in a shallow cast iron pot.

Japanese Wagyu beef is prized for its famous flavor profile. The unique taste, texture, and tenderness is the product of famous Wagyu genetics, diet, and environment. Although this world-renowned beef creates an eating experience unlike any other, many become curious as to why authentic Japanese Wagyu is so expensive.

Wagyu beef is known for its high-fat content and marbling. This makes it tender and juicy - and significantly better tasting than other types of teak.

Japan's "top three" wagyu brands — specifically Matsusaka Ushi, Kobe Beef, and Ohmi Beef — all hail from the Kansai region of Japan. While their bloodlines all trace their origins to Tajima beef, a subspecies of Japanese Black cattle from Hyogo Prefecture, each of these wagyu brands boasts a unique flavor profile.

Beef Sukiyaki

This traditional Japanese beef dish combines vegetables, noodles, and beef simmered in a flavorful broth made with dashi, mirin, and soy sauce.

Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).

What is the difference between gyudon and yakiniku? ›

Yakiniku and gyudon are both delicious Japanese dishes that are perfect for lunch or dinner. But which one is better? Yakiniku is grilled meat typically prepared at the table as a BBQ dish using hot grills called “yaki-ire,” while gyudon is a bowl of rice topped with beef and simmered in a mildl...

In fact, the Japanese word gyudon (gyu is Japanese for beef and don is a type of porcelain bowl) was coined by the founder of Yoshinoya, Eikichi Matsuda. Because the beef and onions cook so quickly, this beloved dish can be on the table in just a few minutes, making it a weeknight favorite for home cooks.

How staff eat it : Place pickles on the gyudon and use an egg separator to separate the raw yolk from the egg white and place the yolk on top. Eat with a generous sprinkling of shichimi spice.

Serve the beef gyudon rice bowl immediately, allowing the raw egg yolk to mix with the hot rice and beef, creating a creamy sauce. Stir everything together before eating.

Sukiyaki vs Gyudon

Gyudon is a rice bowl made by briefly simmer beef and onion in a mirin and soy based sauce. Sukiyaki is a dish, similar to shabu-shabu and hot pot, made by simmering thinly sliced meat with an assortment of vegetables in a mirin and soy based sauce, traditionally served in a shallow cast iron pot.

The Best Way to Eat Sukiyaki

With Kanto-style sukiyaki, once the ingredients have been fried and cooked in warish*ta or another kind of dashi, they are usually dipped in raw egg before eating. Dipping the warish*ta-infused ingredients into the raw egg gives them a mellow taste.