🇯🇵 Japan
Gyudon, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Combine 250 ml chicken broth, 3 tbsp soy sauce, 2 tbsp sugar, and 2 tbsp dry sherry with sliced onion in a skillet, and bring to a simmer over medium heat for 3 minutes until softened.
- 2
Add 250 g thin-sliced beef belly to the simmering broth and cook over medium heat for 4 minutes, skimming any foam, until the beef is fully cooked.
- 3
Divide 500 ml cooked white rice into 2 bowls, top with the simmered beef and onion mixture, and drizzle with the remaining pan sauce.
🇯🇵 How it's eaten in Japan
In Japan, gyudon is often topped with a raw egg yolk or poached egg, pickled red ginger (beni shoga), and a sprinkle of shichimi togarashi.
Ingredients (serves 2)
- thin-sliced beef belly250 g
- onion1/2
- chicken broth250 ml
Swap: dashi powder 1 tsp + water 250 ml（authentic umami）
- soy sauce3 tbsp
- mirin2 tbsp
Swap: dry white wine 2 tbsp + sugar 1 tsp（keeps sweetness）
- sugar2 tbsp
- sake2 tbsp
Swap: dry sherry 2 tbsp（flavor substitute）
- cooked white rice500 ml
Authentic ingredients in Japan
- thin-sliced beef belly250 g
- onion1/2
- dashi broth250 ml
- soy sauce3 tbsp
- mirin2 tbsp
- sugar2 tbsp
- sake2 tbsp
- cooked white rice500 ml
Optional authentic touch
Traditional gyudon uses dashi made from kombu and bonito flakes to simmer the beef, giving the broth a deep umami flavor that elevates the dish.
Wherever you live: Japan, Europe or anywhere else
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