Gyudon (beef bowl) originated in the Meiji era, evolving from gyunabe (beef hot pot) served over rice. It’s also known as gyumeshi.

The classic version consists of thinly sliced beef and plenty of onions simmered in a soy sauce-based sauce, then served over a bowl of rice and topped with pickled ginger. Some people also enjoy it with a soft-boiled onsen egg.

From the yakuzen perspective, beef—the main ingredient—helps replenish blood and energy while supporting digestive health. Onions are well known for promoting Qi flow. The vinegary pickled ginger balances the rich, sweet-savory flavor of the beef. 
For an extra touch of freshness and spice, I’ve also added kaiware daikon sprouts this time.

Hope you enjoy this classic gyudon!

Ingredients (2 Servings)

Steamed Japanese short grain rice
500 g Thinly sliced beef
1 medium-sized Onion (cut into wedges)
10 g Radish sprouts (cut into 3cm width)
10 g Picked fresh ginger
250 ml Water
50 ml Sake
2 tbsp Sugar 
3 tbsp Soy sauce
1 1/2 tbsp Mirin
2 tbsp Grated fresh ginger
1 tsp Japanese dashi stock powder

Method 

Step 1 - Put the water, sake, sugar, soy sauce, mirin, grated fresh ginger, dashi stock powder, and onion in a pot. Cook over medium heat until it starts boiling. 
Step 2 - Once it starts boiling, add the beef, and skim the scum off the top.  
Step 3 - Turn down the heat and simmer for 20 minutes with the lid on. 
Step 4 - Serve the steamed rice in your favorite bowl, place the onion and beef on the rice, then sprinkle the pickled ginger on top. Enjoy!