Visit any Japanese market or restaurant and the chances of finding gyudon in their menu is at a high 99%. This Japanese cuisine fixture is a type of donburi that consists of steamed white rice topped with different kinds of ingredients, like vegetables, fish, pork, egg, and more. Gyudon is a beef donburi variant with gyu being the Japanese word for beef. Served alongside caramelized onions, you have yourself a sweet, savory, and filling dish that’s perfect for your lunch breaks or even quick dinners.
Its origins can be traced back to 1872 when meat consumption was finally during the Meiji era. Yoshinoya beef bowl chain founder Eikichi Matsuda coined the term gyudon in the late 1800s, inspired by the gyunabe beef hotpot dish. With its simple recipe and affordable price, this dish is one of the most accessible Japanese meals out there, gaining lasting popularity among salarymen. Gyudon joins the ranks of sushi and ramen as famous Japanese dishes that you simply cannot pass up on.
- Neutral oil (such as vegetable or canola oil)
- 2 medium onions (very thinly sliced)
- 1 pound very thinly sliced beef (450g, fatty beef chuck or ribeye)
- 2 teaspoons Coconut Secret Coconut Sugar Crystals
- 2 tablespoons Kikkoman Aji Mirin
- 2 tablespoons Kikkoman Soy Sauce
- 1 cup CJ Dasida stock (can also substitute beef or chicken stock)
- 4 eggs
- 4 cups cooked white rice (short grain or medium grain preferred)
- 1 scallion (chopped)
- 2 teaspoons toasted sesame seeds (optional)