🍚 Gyudon (Beef Bowl)
Gyudon is a Japanese rice bowl topped with thin slices of beef and onion simmered in a light, sweet-savory dashi broth with ginger. The meat turns tender and glossy, the onions soften to sweetness, and the broth soaks into the steamed rice below. It is a fast, everyday meal eaten straight from a deep bowl.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g thinly sliced beef
- 1 onion, sliced
- 300 g cooked short-grain rice
- 250 ml dashi
- 1 tbsp sugar
- 1 tsp grated ginger
- Salt to taste
Method
- Bring the dashi, sugar, ginger and a pinch of salt to a simmer in a shallow pan.
- Add the onion and simmer for 5 minutes until soft.
- Add the beef, separating the slices, and cook 2–3 minutes until just done; skim off foam.
- Divide hot rice between two bowls.
- Spoon the beef, onion and some broth over the rice and serve.
How to make it lighter
- Choose lean beef such as top round and trim visible fat.
- Use a smaller rice portion and add extra onion to keep the bowl filling.
- Leave most of the broth in the pan — it carries sugar into the rice.
History
Beef eating spread in Japan from the Meiji era, and simmered beef served over rice became a popular cheap meal in Tokyo by the late 19th century. Today gyudon is one of the best-known Japanese fast-food dishes, served in chain restaurants across the country, many open around the clock.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Gyudon (Beef Bowl) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →