Dish · japanese
Gyudon
Thin sliced beef and onion simmered in a soy, mirin, and dashi sauce, spooned hot over a bowl of rice.
Where it comes from
Gyudon developed in the late 19th century as beef gained wider acceptance in Japan after centuries of religious and cultural avoidance of eating cattle, and it spread through cheap beef bowl chains.
What cooks argue about
Cooks argue over how thin to slice the beef and how long to simmer it, since overcooking toughens it quickly while an undercooked onion stays too sharp instead of turning sweet.
Versions
Nobody has published a gyudon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
onion