Gyudon (donburi with beef)

(Gyudon - donburi with beef served in a SERAMIKKU bowl with chopsticks and chopstick holders)

What is donburi?

Donburi means "bowl" in Japanese, which says a lot about the concept. It's a Japanese rice bowl, where the steaming hot rice fill the bottom and is topped with meat, vegetables, and marinades. The dish is often served in big bowls (hence the name) like these beauties from SERAMIKKU.

All over Japan, donburi is known for being a comfort food and is a classic lunch dish. The good thing about this dish is, that it is super easy to cook, and you can spice things up with your favourite flavours. Meanwhile, it's a genius way to use leftovers from the fridge. For us here at taishō and SERAMIKKU, it's a dish we make for lunch or at the end of the week, where we typically have a few vegetables and a bit of meat left. It doesn't take a lot of time to make, and you only need a few ingredients. This, however, doesn't make it less delicious - plus it's very Instagram friendly ;-)

This recipe contains beef and onion, since "gyu" means beef in Japanese. The two words "gyu" and "don" from "donburi" together becomes "gyudon", rice bowl with beef.


(Gyudon - Japanese rice bowl with beef served in big bowls with chopsticks and chopstick holders from SERAMIKKU)

Gyudon recipe (rice bowl with beef)

For 1 bowl

  • Onion (1/2)
  • Spring onion (1)
  • Mirin (1 tbsp)
  • Sugar (1/2 tbsp)
  • Soy sauce (1 tbsp)
  • Beef, 175g (like ribeye, cut into thin slices)
  • Short-grain rounded rice (2 dl)
  • Sesame seeds (1/2 tbsp)
  • Vegetable oil


  1. Boil the rice
  2. Heat up a pot and add 2 tbsp oil
  3. Chop the onion, put it into the pot, and fry until it becomes clear
  4. Add the beef and fry lightly
  5. Add sugar, soy sauce, and mirin - fry until the meat is brown
  6. Turn down the heat and fry until the fluid's been reduced
  7. After tasting, add sesame seeds with the meat
  8. Chop the spring onion
  9. Serve the rice in the bottom of the bowl and add the meat and chopped spring onion afterwards

Tip: Tastes good with a poached egg, raw egg, or fried egg.

Sine Zefting

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