This recipe for gyudon beef bowls is going to become one of your favorites, easy enough to cook any night of the week! Everything is cooked together in the rice cooker, resulting in an incredibly delicious and comforting meal of tender beef, onions and rice. Easy prep, cooking, and clean-up makes this a no-brainer!

I had seen these videos about making gyudon beef bowls in the rice cooker which seemed like a great idea! Unfortunately, when I tried the recipes, I was disappointed that the beef had no flavor and it didn't even really taste like gyudon. I was then inspired to create my own take on this viral recipe where it would still be easy, but it would also be delicious!

This recipe was also inspired by my recipes for Rice Cooker Salmon and Egg Rice and Rice Cooker Chinese Sticky Rice, and borrows from Japanese Butadon Pork Bowls, a popular recipe that's loaded with flavor. Let's get cooking!

Ingredients

A rectangular glass dish containing raw slices of beef, a rectangular glass dish containing uncooked white rice, a round glass dish containing chopped onions.

Six round dishes containing yellow and brown liquids, 3 slices of ginger, white sugar, and brown granules.

Thinly sliced hot pot beef
Japanese short-grain pearl rice
Onion
Japanese soy sauce
Mirin
Sake
Dashi granules
Sugar
Ginger slices

Equipment

Obviously, this recipe is centered around using a rice cooker (affiliate link). You could make this in a pot on the stove, too, but that requires more monitoring and effort on your part. With the rice cooker, you set it to cook and walk away until it's ready!

How to make Rice Cooker Gyudon Beef Bowls

A round white dish containing yellow ginger slices next to a measuring cup containing brown liquid and a spoon.

In a measuring cup or bowl, combine the soy sauce, mirin, sake, dashi granules, and sugar. The dashi granules and sugar will not be completely dissolved.

Brown liquid being poured into a rectangular dish containing raw slices of beef and ginger slices.

If necessary, cut the beef slices so they are approximately 2-inches in length and add them to a dish with the ginger slices. Stir the marinade well and add to the meat. Stir to coat. Set aside.

A hand holding a metal strainer containing rice being rinsed under running water.

Rinse the rice in a colander for about a minute until the water runs mostly clear. Set aside to drain.

Raw white onions and raw beef in a round pot.

Layer the beef, ginger slices and marinade in the bottom of the rice cooker pot. Layer the chopped onions on top of the beef.

A spoon leveling out uncooked white rice in a round pot.

Add the drained rice to the top of the beef and onions and level out with the back of a spoon.

Water being poured into a round pot containing uncooked rice.

Add the water to the rice cooker pot. Set the rice cooker to a normal cook mode.

A round dark pot containing cooked white and brown rice.

After the rice cooker is done, leave the rice for about 5 minutes before opening the lid.

White chopsticks in a round pot containing cooked beef and onions.

Use chopsticks to fluff the rice and to stir up the beef from the bottom of the pot.

How To Serve Gyudon

A round blue and white bowl containing rice, beef and onions.

Since this recipe is so easy, all you have to do is scoop a bunch into a bowl and dig in! The beef is tender and flavorful, the onions are soft, and the rice is moist. It's delicious as it is!

A round blue and white bowl containing gyudon beef bowl, topped with chopped green onions.

Of course, you can also garnish your bowl of gyudon and add traditional toppings like slices of pickled ginger and Shishimi Togarashi (red pepper flakes). You can also never go wrong with adding some furikake, and for some freshness, add some chopped green onions.

Gyudon beef bowls in in a white dish with a fork and slices of ginger.

Of course, miso soup is always a good partner to a Japanese rice dish and this is no exception.

Commonly Asked Questions

What type of beef should I use?

Thinly sliced beef or hot pot beef is what is typically used for gyudon. Make sure the meat has some marbling/fat for best flavor and results.

What can I use in place of sake?

If you don't have sake, you can use Chinese cooking wine or a dry white wine.

Can I use Chinese soy sauce?

Chinese soy sauce does have a slightly different flavor than Japanese soy sauce. However, in a pinch, Chinese soy sauce will work. Just be sure to use Chinese light soy sauce.