By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
177 cal · 30 min
Gyudon (Beef Rice Bowl)
Recipe GLPR9456224088435f
A classic Japanese beef rice bowl featuring tender, thinly sliced beef simmered in a savory-sweet sauce with caramelized onions, served over fluffy steamed rice and garnished with fresh green onion. This comforting one-dish meal combines the umami depth of dashi broth with soy and mirin for an authentic, satisfying flavor.
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Ingredients
1 serving Beef, thinly sliced
1 Onion, sliced
½ cup Dashi broth
2 tablespoons Soy sauce
1 tablespoon Mirin (sweet rice wine)
1 tablespoon Sugar
1 cup Cooked Japanese rice
1 Green onion, sliced
Directions
In a small bowl, combine the dashi broth, soy sauce, mirin, and sugar. Stir until the sugar is fully dissolved and set aside.
Heat a skillet or shallow pan over medium-high heat. Once hot, add the sliced beef in a single layer, cooking for 2-3 minutes until the edges are browned but the center remains slightly pink. The beef will continue to cook in the sauce. Remove and set aside.
In the same skillet, add the sliced onion and cook over medium heat for 3-4 minutes, stirring occasionally, until the onions begin to soften and turn translucent.
Pour the dashi sauce mixture into the skillet with the onions. Bring to a simmer over medium heat, stirring gently for about 1-2 minutes until the sauce comes together.
Return the cooked beef to the skillet, distributing it evenly over the onions and sauce. Reduce heat to medium-low and simmer for 3-5 minutes, allowing the beef to finish cooking and absorb the flavors of the sauce. The internal temperature of the beef should reach 145F for whole cuts.
To serve, place the cooked Japanese rice into individual bowls or a serving bowl. Top with the beef and onion mixture, pouring the sauce generously over the rice.
Garnish with the sliced green onion and serve immediately while hot.
Comments
Gyudon hits all the basics for a Charlotte weeknight: beef, onion, soy sauce, sugar, and rice are standard at every major grocery chain including Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. The real cost driver is the dashi, which most home cooks make from scratch (kombu and bonito flakes are a special trip to an Asian market like H-Mart), or substitute with instant dashi powder or broth if they want to stay in-store. The stated 30 minutes is honest if your rice is already cooked and dashi is on hand; if you're starting from scratch, add 20 minutes. The dish reheats well and feeds four people in a single pot, making it genuinely practical for a family. Green onion is available everywhere. This is a solid weeknight choice as long as you budget the dashi question upfront—either accept the Asian market stop or commit to using instant powder from Harris Teeter's international aisle.
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