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Updated: Apr 25, 2022

Who doesn't like the taste of gyudon!?

Gyudon is a rice bowl topped with loads of tender braised beef. Since it’s so tasty and easy to make, gyudon is listed as a Japanese comfort food. Many people might have experienced before that the beef gets too dry and tough.

To prevent this from happening, I’ll give you one very important tip to make a perfectly tender beef gyudon.

It is a simple thing that will make such a big difference in the result. I promise you will be the winner by making this!

It's super easy with just a couple steps!!

I often make this for a quick lunch!

<Yield> 4 servings

<Prep time> 3 minutes

<Cook time> 20 minutes


300g thinly sliced beef or pork

30g ginger


1 ½ cups water

½ cup rice wine

3 tablespoons Soy sauce

1 tablespoon Mirin

½ tablespoon sugar

<Optional toppings>

chopped green onions

poached egg


1. Peel the ginger using a spoon. Cut them in match sticks.

2. In a pot add in the water, rice wine, thinly sliced beef and ginger. Submerge everything into the soup. Bring it to a boil.

3. Once it comes to a boil, lower the heat and simmer until the liquid has reduced by half while removing the scum.

4 . When the liquid has evaporated half way, it’s time to add in the sugar, mirin and soy sauce. Continue to simmer until almost all the liquid has evaporated. off the heat and ready to serve!

5. Place the beef on top of rice along with a poached egg and some green onions.


-This is meant as a topping for rice. If you are eating it just by itself, you may find that it's a little too savory.

-You can also put it in a bento box if you evaporate the liquid more.


-You can add in onions, leeks and burdock.

<Storage time>

Store in an air-tight container in the fridge for up to 4 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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