Ingredients
Method
- Cook the onions – Heat a skillet over medium heat. If using oil, add it now. Add sliced onion and sauté for 2–3 minutes until softened and translucent.
- Add the beef – Stir in the beef belly and cook for 1–2 minutes, just until it starts to brown.
- Season – Add soy sauce, mirin, sugar, ginger, and pepper. Cook for another 2–3 minutes, letting the sauce slightly reduce and coat the beef and onions.
- Assemble – Fill serving bowls with hot rice. Spoon beef and onions over the top, making sure to drizzle extra sauce over the rice.
- Finish with toppings – Sprinkle scallions and sesame seeds over the beef. Add a fried egg if desired
Nutrition
Notes
- Slice onions thinly so they soften quickly and blend into the sauce.
- Don’t overcook the beef — shabu-style beef is very thin and only needs a few minutes to stay tender.
- Adjust sweetness to your preference. Yoshinoya gyudon leans slightly sweet, so you can add more sugar if you like it closer to the original flavor.
- Serve immediately so the rice stays fluffy and doesn’t absorb too much sauce.
FAQ
- Q: Can I use another cut of beef instead of beef belly?
Yes! Thinly sliced ribeye, chuck, or sukiyaki-style beef works well too. - Q: Can I make this without mirin?
You can substitute mirin with a mix of sake and sugar, or use water plus an extra 1/2 tbsp sugar for sweetness. - Q: What rice should I use for gyudon?
Short-grain Japanese rice is ideal for the authentic Yoshinoya texture, but medium-grain Calrose rice also works well. - Q: Is the fried egg necessary?
It’s optional but highly recommended — the runny yolk adds extra richness to the sauce and beef.