Gyudon with Tomato and Mushrooms (Beef Bowl with Tomato and Mushrooms)

Gyudon with Tomato and Mushrooms (Beef Bowl with Tomato and Mushrooms)

With refreshing, umami-packed tomatoes for a new take on Japan’s classic beef bowl.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)



shimeji mushrooms

50 g (1.8 oz.)

thinly sliced beef

150 g (5.3 oz.)

vegetable oil

1/2 Tbsp

cooked rice

500 g (17.6 oz.)

white sesame seeds

as desired

onsen tamago / hot spring eggs




1 Tbsp


60 ml (2 fl. oz.)

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Cut the onion and tomato into wedges, remove the hard base from shimeji mushrooms and break apart into bunches. Slice the beef up into bite-size pieces. 
  2. Heat the oil in a fry pan over medium heat, add in and saute the onion and shimeji mushrooms, once softened, add in the beef and saute together.
  3. Add (A) to (2), allow to simmer, then also add in the tomato and simmer for 2 to 3 minutes more.
  4. Place the cooked rice into bowls, pile on (3), sprinkle on the green onions and white sesame seeds and then top with an onsen tamago. 

Cooking Basics

White rice - how to cook


Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.


Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.


Leave the rice in the colander for about 30 minutes to absorb water.


Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.


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