Sukiyaki-Style Gyudon

(Japanese Beef Rice Bowl)

Total time: 25 minutes (10 minutes preparation, 15 minutes cooking)

Serves: 4+

Experience the perfect fusion of two beloved Japanese dishes with Sukiyaki-Style Gyudon. This comforting beef rice bowl features thinly sliced beef and caramelised onions simmered in a rich, sweet-savoury sukiyaki-inspired sauce.

Served over fluffy Japanese rice and topped with fresh spring onions—or a silky raw egg yolk for extra indulgence—this dish delivers deep umami flavours in every bite. Quick to prepare and incredibly satisfying, it’s the ultimate Japanese comfort meal for busy weeknights or a cosy at-home feast.

Sukiyaki-Style Gyudon recipe

Ingredients

400g thinly sliced beef (ribeye, sirloin, or chuck)
2 medium onions, sliced into thin wedges
1 tbsp neutral oil (vegetable or canola)

Sukiyaki sauce (warishita)

¼ cup soy sauce
¼ cup mirin
2 tbsp sugar
2 tbsp sake

Cooked white rice (for serving)

Method

Caramelize the Onions:

Heat a large skillet or shallow pan over medium heat.
Add 1 tbsp oil and sauté the onion slices until soft and lightly caramelized (about 5 minutes).

Sear the Beef:

Remove the onions and set side.
Increase the heat to high and sear the beef quickly.

Simmer in Sauce:

Pour the sukiyaki sauce over the beef and onions.
Simmer for 3-5 minutes, letting the sauce thicken and coat the ingredients.

Serve & Eat:

Serve over steamed rice or with a side of miso soup.

FAQs

What is the difference between gyudon and sukiyaki?

Gyudon is a beef rice bowl with a slightly sweet, soy-based sauce, while sukiyaki is a hotpot dish cooked tableside with vegetables, tofu, and noodles in a sweet-savoury broth. This recipe blends the two concepts by using sukiyaki-style broth in a gyudon preparation.

Can I use another cut of beef?

Yes! If you can’t find thinly sliced beef, use ribeye, sirloin, or chuck and slice it as thinly as possible after lightly freezing.

Can I make this ahead of time?

Yes, the beef and sauce can be made ahead and stored in the fridge for 2-3 days. Simply reheat and serve over fresh rice.

What can I serve with this?

Miso soup
Pickled vegetables (tsukemono)
Steamed greens like bok choy or spinach
A side of edamame or Japanese potato salad

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