Dish

Gyūdon

Gyudon

Gyūdon is made by sautéing thinly sliced beef and onions in a mixture of soy sauce, mirin, and sake. The beef and onions are then simmered in the broth until they are tender and flavorful. The dish is typically served over a bowl of steamed rice.

Asian cuisine› East Asian cuisine› Japanese cuisine

Meat Dish› Beef Dish

Origins and history

Gyūdon originated in Japan in the late 1800s and has since become a popular dish in Japanese cuisine. It is often served in fast food restaurants and is a popular meal for students and office workers.

Dietary considerations

Gyūdon is not suitable for vegetarians or vegans. It is also not recommended for those with a gluten intolerance due to the use of soy sauce in the broth.

Variations

There are many variations of Gyūdon, including using different types of meat such as chicken or pork, or adding additional vegetables like mushrooms or bell peppers.

Presentation and garnishing

Gyūdon can be garnished with sliced green onions or pickled ginger. It is typically served in a deep bowl with the rice on the bottom and the beef and onions on top.

Tips & Tricks

To make the dish even more flavorful, try adding additional spices to the broth, such as ginger or garlic.

Side-dishes

Gyūdon is often served with a side of miso soup or a small salad. It can also be topped with a raw egg or sliced green onions for added flavor.

Drink pairings

A light and refreshing Japanese beer, such as Asahi or Sapporo, pairs well with Gyūdon. Alternatively, a glass of sake or green tea can also be enjoyed with the dish.