Gyudon
Thinly sliced beef and onion simmered in dashi, soy and mirin, served over steamed rice.
Contains: soya, gluten (wheat), fish
What gyudon is
Gyudon is a donburi, a rice bowl, of thinly sliced beef and onion simmered in dashi, soy sauce and mirin. It is the everyday fast food of Japan, sold on almost every high street there, and it is built on cheap cuts sliced thin rather than on expensive steak.
Want this cooked in your kitchen?
A chef comes to you and batch-cooks gyudon into four portions, alongside one or two other dishes, and leaves it portioned in your fridge. From £100 a visit.
Not sure yet? See what a visit costs.How we make it
Thinly sliced beef and onion simmered in dashi, soy and mirin, served over steamed rice. Japan's great comfort bowl.
How it keeps, and how to reheat it
Keeps 3–4 days and freezes well. Like the curry, it is arguably better the next day once the beef has sat in the broth. Reheat in a pan or microwave. If you are freezing it, freeze the beef and the rice separately if you can.
If you're doing the shopping
On the hybrid and you-shop options you buy the fresh ingredients. For four portions of gyudon, that's:
- thinly sliced beef (approx 400-500g)
- 3 onions
We bring the Japanese pantry (rice, cooking sake, miso, soy, dashi, mirin and the rest) on every option except you-shop. Compare the options.
