🇯🇵 JapanCatalog recipe
Paper-thin beef and sweet-soft onion simmered in a soy-mirin dashi broth until the meat turns silky, ladled hot over rice for Japan's fastest bowl.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Bring the dashi, soy sauce, mirin, sake and sugar to a simmer in a wide skillet or shallow pot.
Add the sliced onion and simmer until translucent and just tender, about 5 minutes.
Lay the beef into the broth in a single layer, spreading the slices apart with chopsticks so they don't clump.
Simmer gently just until the beef loses its pink color, about 2 minutes.
💡 Paper-thin beef cooks in seconds — pull it the moment the pink is gone or it turns tough.
Skim any foam from the surface, then let the pan rest off the heat 2 minutes so the meat drinks up the broth.
Ladle the beef, onion and broth generously over bowls of hot rice and scatter with spring onion.
Gyudon reached ordinary Tokyo diners after the Meiji era lifted the old restrictions on eating beef, and beef-and-rice stalls sprang up to feed workers a hot meal for pocket change. The Yoshinoya chain, founded in 1899, turned the bowl into a round-the-clock national fixture. It remains the dish people reach for when dinner needs to be solved fast, alone, in one bowl.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.