gyūdon

Gyudon places cooked beef and onion over hot Japanese short-grain rice. A common simmering sauce combines dashi, sake, mirin, soy sauce and sugar. Thinly sliced beef, such as chuck or ribeye, is separated into individual slices for cooking. Green onion and red pickled ginger can finish the bowl.^[1]

Namiko Hirasawa Chen’s simmered version layers onion and beef in the seasoned liquid before heating the covered pan. Her Kansai sukiyaki-style preparation instead stir-fries the onion, adds beef and sugar, then sake, mirin and soy sauce, omitting dashi. She describes this latter method as the one used by her family from Nara and Osaka.^[1]