Tokyo-style Gyuudon Beef Rice Bowl Recipe

Name: Tokyo-style Gyuudon Beef Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams Thinly sliced beef; 4 servings Cooked rice; 1 tbsp Sesame oil; 1 medium Onion; 4 eggs Onsen tamago (soft poached egg); 280 ml Dashi stock; 60 ml Mirin; 60 ml Sake; 80 ml Soy sauce; 2 tsp Sugar; 5 grams Butter; 1 Shredded nori seaweed; 1 Spicy miso; 1 Chili threads; 1/2 tsp Doubanjiang; 2 tbsp Gochujang; 1/2 tsp Tianmianjiang; 1 tsp Sesame oil; 1/2 clove Grated garlic; 2 tbsp Chicken stock granules

Servings: persons

600 grams Thinly sliced beef
4 servings Cooked rice
1 tbsp Sesame oil
1 medium Onion
4 eggs Onsen tamago (soft poached egg)
280 ml Dashi stock
60 ml Mirin
60 ml Sake
80 ml Soy sauce
2 tsp Sugar
5 grams Butter
1 Shredded nori seaweed
1 Spicy miso
1 Chili threads
1/2 tsp Doubanjiang
2 tbsp Gochujang
1/2 tsp Tianmianjiang
1 tsp Sesame oil
1/2 clove Grated garlic
2 tbsp Chicken stock granules

1
First make the soft poached eggs.
2
Wash the room temperature eggs and place into a plastic bag.
3
Place into the rice cooker with the already cooked rice.
4
Let stand for 1 hour.
5
Make the deluxe spicy miso.
6
Combine all of the ingredients, let sit for 10 minutes and it's done.
7
Make the sukiyaki sauce.
8
Pour the sake and mirin into a pot and turn on the heat.
9
Once the alcohol has cooked off, add the remaining ingredients and bring to a boil.
10
It's done.
11
Cut the onion into 6-7 mm slices and separate each slice.
12
Cut the beef into bite-sized pieces.
13
Heat sesame oil in a pan and cook the onions.
14
Once the onions have become slightly transparent, add the sukiyaki sauce.
15
Bring it to a boil and then add the beef.
16
Lower the heat to medium and cook for no less than 3 minutes.
17
Cook thoroughly.
18
Even though it's beef, if it's not cooked enough there is still a risk of food poisoning.
19
Top the bowls of rice with the beef.
20
Break a soft poached egg into the center of the beef and sprinkle with threaded chili pepper around the egg.
21
This completes the red gyuudon.
22
Place butter next to the egg and top with shredded nori, this completes the white gyuudon.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 600 grams Thinly sliced beef, 4 servings Cooked rice, 1 tbsp Sesame oil, 1 medium Onion, and more.

Yes, Tokyo-style Gyuudon Beef Rice Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tokyo-style Gyuudon Beef Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions