Wagyu Gyudon: Beef and Onion Rice Bowls

This gyudon-style bowl cooks thin beef with onion in a lightly sweet soy broth, then serves it over rice. It is a simmered dish, so choose sliced beef rather than a thick steak. This home version makes two bowls with 100g raw Wagyu allocated to each.

Ingredients for two

• 200g Japanese A5 sliced chuck roll
• 150g dry short-grain rice, cooked according to its pack
• 1 medium onion, about 150g peeled, thinly sliced
• 200ml unsalted dashi or vegetable stock
• 1½ tbsp soy sauce
• 1 tbsp mirin
• 1 tsp caster sugar
• 1 spring onion, finely sliced
• 10g pickled ginger, optional

You need a rice saucepan or cooker, a wide shallow pan, clean tongs and a serving spoon. The combination of beef, onion and a sweet soy simmering liquid follows the dish described by Kikkoman's gyudon recipe; these smaller Wagyu quantities and instructions are our separate home adaptation.

Select the sliced pack

One 200g sliced chuck-roll option supplies the stated beef quantity. A 100g option would supply half of it; a 400g option buys twice as much. The card adds beef only. Select 200g in its size menu before adding to cart; rice and other ingredients are purchased separately.

A5 Japanese Wagyu Sliced Chuck Roll

£19.50

● In stock

100g 200g 300g 400g Add to cart

Cook the onion before adding the beef

1. If the beef is frozen, thaw it fully in the fridge according to the label. Keep it chilled while you cook the rice and prepare the onion.
2. Combine the stock, soy, mirin and sugar in the shallow pan. Bring to a simmer, add the onion and cook until it softens. Add a little water if evaporation exposes the onion before it is ready.
3. Separate the beef slices. Add them in small batches, turning and unfolding them in the simmering liquid so there are no cold, folded centres.
4. Cook the beef thoroughly and follow its label; do not use a fixed number of seconds as the safety check. The FSA cooking guide provides temperature-and-time checks.
5. Divide the hot rice between bowls. Lift the beef and onion onto it, then spoon over enough broth to season without flooding it. Finish with spring onion and optional ginger. Serve immediately.

Adjust the bowl

Onion still firm: cook it further before adding the beef. Too salty: dilute the liquid with water rather than reducing it further. Beef in clumps: separate slices before cooking and use smaller additions. This dish aims for tender cooked slices, not a dark grilled crust.

Allergens and alcohol: soy sauce usually contains soya and wheat; dashi may contain fish and stock may contain celery or other allergens. Mirin contains alcohol, and brief simmering does not guarantee its complete removal. If needed, omit mirin and use 1 tbsp water instead, accepting a flavour change. Check labels. No raw egg is included.

Cook the rice close to service. If saving a portion, follow FSA rice advice: cool rapidly, ideally within an hour, refrigerate and use within 24 hours; reheat once until steaming hot. For a shared pot rather than a rice bowl, see the sukiyaki guide.