Classic Japanese Gyudon (牛丼) – Beef and Onion Rice Bowl

Gyudon (牛丼), or “beef bowl,” is one of Japan’s most popular types of donburi, a category of dishes that serve toppings over rice in a bowl.

In gyudon, thinly sliced beef and onions are simmered in a savory-sweet sauce of soy sauce, dashi, and mirin, creating a satisfying, quick meal with rich flavors and comforting textures.

This dish is widely enjoyed across Japan and has become a go-to for busy locals due to its simplicity and affordability. It’s one of my personal favorite comfort foods I grew up eating. I learned how to make it from a young age, too, because of how easy it is to cook.

In Japan, gyudon is a widely loved dish found everywhere, from popular chains like Yoshinoya, Sukiya, and Matsuya to small, hole-in-the-wall spots. These chains serve it quickly and affordably, with topping options like green onions, soft-boiled eggs, and grated daikon, making it a go-to for busy locals and travelers.

Whether enjoyed as a quick lunch on the go or as a comforting dinner after a long day, Gyudon never fails to satisfy. Its warm, hearty flavors and soul-soothing qualities make it a true comfort food classic, beloved by both locals and visitors.

What is “Donburi”?

In Japan, donburi (丼) refers to a comforting and hearty rice bowl dish, where a flavorful topping – like beef, chicken and egg, etc. – is served over a bowl of rice. The word donburi actually means “bowl,” and it describes both the dish and the deep bowl it’s served in.

Each variation is named after its topping, with the shortened version of donburi, don, at the end of the word. For example, gyudon (beef bowl). Donburi is popular across Japan for being quick, affordable, and satisfying, whether served at restaurants, bento shops, or homemade.

Here are two of my other favorite donburi recipes:

1. Oyakodon: Japanese rice bowl dish made with tender chicken, soft-cooked egg, and sweet-savory dashi broth served over steamed rice.
2. Katsudon: Pictured. Crispy, breaded pork cutlet simmered with egg and onions in a savory-sweet sauce, all on top of a hot bowl of rice.

Ingredients

How to Make Dashi: Japanese Cooking Stock

There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:

1. Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
2. Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth. Buy dashi packets here from one of my most recommended dashi brands, Kayanoya.
3. Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days. Buy hondashi here.

Making Dashi From Scratch

Dashi is a fundamental Japanese stock that forms the backbone of countless dishes. It provides a delicate yet deeply savory flavor known as umami.

Made traditionally from kombu (dried kelp) and katsuobushi (dried bonito flakes), dashi is prized for its ability to enhance other ingredients without overpowering them. It’s used in a wide variety of dishes, from miso soup and noodle broths to simmered vegetables, nimono, and even sauces and dressings, making it an essential component of authentic Japanese cooking.

Like I mentioned above, you can use shortcuts to make dashi (which I do all the time! Making it from scratch is a little more work than I am cut out for, especially on busy days). So here’s how to make it from scratch:

1. Prepare Kombu: Soak the kombu in cold water.
2. Heat the Water: Slowly bring the kombu water to just below a boil.
3. Remove: Take out the kombu before the water boils to prevent bitterness.
4. Add Katsuobushi: Sprinkle in bonito flakes and let them steep for a few minutes.
5. Strain: Remove the bonito flakes using a fine-mesh sieve.

What Type of Rice to Use

Choosing the right type of rice can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is pretty much always the go-to choice.

Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.