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Gyudon Recipe (Video)

Gyudon, one of our favorite dinners! This rice bowl topped with beef cooked in a soft sauce is so popular in Japan that there are three chains specializing in it. A very easy donburi to prepare.

What is gyudon?

Gyudon is one of the most popular dishes in Japan. The name comes from the combination of two words.

“Gyu” means beef and “don” is short for donburi and refers to any dish served in a bowl of rice.

Not surprisingly, the guydon consists of a bowl of rice topped with beef cooked in a mild soy sauce, mirin, sake and sugar.

Gyudon in Japan.

This popular dish in Japan is cheap, quick, simple to prepare and, above all, delicious.

The best part is that if you live in Japan, there are three specialized chains that offer it 24/7: Yoshinoya, Sukiya, and Matsuya.

When my husband went to Japan for the first time. After discovering this dish, he spent the rest of the trip eating it for breakfast every day.

Two bowls of Gyudon and a bottle of sake - homemade Gyudon recipe

The Components of Gyudon

Where do I get the meat for the gyudon?

Finding the meat for gyudon, in the past, was a big return for us. Luckily, with the trick I’m telling you today, I promise you’ll be very easy to get it.

I recommend that you go to your butcher and tell him that you want to make this dish. Explain that you need beef (if it’s marbled with fat, better) sliced very thinly, as if it were for carpaccio. The cut of meat we usually use here in Germany is known as Rostbeef.

In the event that your butcher couldn’t make that cut. I had to explain to mine that I wanted the carpaccio-style cut, but not to worry, that I was going to cook the meat.

The second option is to cut it by hand. To do this, you simply need to freeze the meat for an hour or two. We want it to be firm, but it doesn’t last like a stone. This will allow you to cut it very thin if you use a very sharp knife. But as always, be careful not to cut yourselves!

The Basis

As you’ll soon see, preparing gyudon is very easy – it’s no wonder we cook it so much at home. The base of the dish is rice. At home we eat so much rice that the rice cooker is the second kitchen appliance we use the most (after the coffee maker). However, if you don’t have a rice cooker, you can prepare it in a pot using the recipe that you will find here.


Once you have the rice and beef ready, all that’s left to do is add your favorite garnish. During the week we usually opt for more basic garnishes: beni shoga, spring onion and sichimi togarashi.

However, when the occasion calls for it, there’s nothing better than adding a delicious onsen-style egg, also known as onsen tamago. For the curious, this egg is very easy to prepare, especially if you have a low-temperature cooking machine.

The process is simple, in a pot, the egg is cooked for an hour and a half at a constant temperature of 63 degrees. The result is similar to cooking the egg like the Japanese in the past. They would find a hot hot spring spring, lay their eggs there, and let the water cook them.

Gyudon - un delicioso plato japonés de ternera y cebolla sobre arroz - receta casera de gyudon
Cómo hacer gyudon
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5 from 5 votes
Gyudon, ¡una de nuestras cenas favoritas! Este bol de arroz coronado con ternera cocida en una suave salsa es tan popular en Japón que existen tres cadenas especializadas en él. Un donburi muy fácil de preparar.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Rice, Easy | Easy, Beef | Beef
Cooking method: Sartén
Servings: 2
Calories: 624kcal

Recipe Equipment

  • Sartén
  • Cuchillo
  • Medidor
  • Nuestro libro


  • 1 taza arroz japonés cocinado al estilo japonés
  • 150 g ternera cortada muy finita
  • 1 cebolla
  • 1 cdita. jengibre 1 cm rallado
  • 2 cda. salsa de soja
  • 2 cda. mirin
  • 2 cda. sake
  • 1 cda. azúcar
  • 2 cda. agua
  • guarnicion cebolleta, beni shoga, schimi togarashi.


  • Empezamos preparando el arroz, para ello, lavaremos el arroz unas 3 o 4 veces, hasta que el agua salga clarita – por muy tentado que estés, no te saltes este paso, es muy importante para conseguir un buen arroz.
  • Cortamos la cebolla por la mitad, le quitamos la punta opuesta a la raíz, la pelamos y la cortamos a rodajas finitas.
  • Cortamos el trozo de jengibre. Podemos rallarlo o usar un prensador. Por comodidad y como es un plato que solemos hacer mucho en casa, suelo optar por la segunda opción.
  • En una sartén, el sake, el mirin, la salsa de soja, el azúcar, el agua y finalmente, el jengibre.
  • Ponemos la sartén a calentar a fuego medio alto, removemos y añadimos la cebolla.
  • Pasado unos 10 minutos, añadimos la carne. A mi me gusta añadirla una a una para evitar que se peguen.
  • Dejamos cocinar la carne unos 10-20 minutos (dependiendo del fuego). Sabreis que esta lista cuando la cebolla este cocida y quede poquito liquido. En el caso de la cebolla no este lista y el liquido se este evaporando, no te preocupes, solo tienes que añadir una o dos cucharaditas mas de agua.
  • Tan pronto la carne este lista, servimos el arroz en un bol, lo coronamos con la ternera y, opcionalmente, podéis añadirle cebolleta, beni shoga o, uno de mis favoritos, un huevo al estilo onsen. Si te gusta el picante, no os olvideis del shichimi togarashi.



Calorias: 624kcal | Carbohidratos: 101g | Proteina: 24g | Grasa: 11g | Grasas saturadas: 5g | Colesterol: 46mg | Sodio: 1180mg | Potasio: 433mg | Fibra: 4g | Azúcar: 13g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 6mg
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