Gyudon beef bowl

Easy on the seasoning, and instead relying on the umami of the dashi, this donburi brings out the flavor of tasty beef.

Gyudon beef bowl
Photographed by Masaya Suzuki

Recipe by
Yoshihiro Murata



Rice & Noodles



Calorie count is per serving.

Ingredients (serves 4)

  • 4 bowls rice (hot)
  • 300 g thinly sliced beef
  • 1 1/2 onions
  • [Simmering broth]

    • 140 ml dashi
    • 100 ml mirin
    • 60 ml soy sauce
  • 4 onsen tamago (store-bought)
  • Sansho pepper, as needed
  • White sesame seeds, as needed



Cut the beef into easy-to-eat pieces. Cut the onions in half through its middle, then cut into slices about 5 mm wide.


In a pot, combine the [simmering broth] ingredients and the onion, and heat over medium heat. When it comes to a boil, reduce heat to low and simmer. When the onion becomes tender, add the beef. Use chopsticks to gently separate the beef, preventing it from solidifying into a single lump. This will ensure that it simmers properly.


When the beef has all separated, raise heat to high and simmer. Remove from heat when the beef has just a hint of red remaining.


Put rice in serving bowls and add beef, onions, and simmering broth over top. Place an onsen tamago in the center, and sprinkle on sansho pepper and white sesame seeds to taste.