Sukiya Style 3 Cheese Gyudon (Beef bowl)

Sukiya Style 3-Cheese Gyudon（チーズ牛丼）

🍚Sukiya Style at Home! 3-Cheese “Melty” Gyudon

Cheese gyudon (beef bowl) is a dish made by placing beef simmered in soy sauce and sugar on top of rice and then covering the top with cheese.

Everyone will love the combination of juicy beef and rich cheese.

Gyudon restaurants such as Yoshinoya and Sukiya are found all over Japan. Because it is inexpensive and ready in a short time, it has become a popular lunch menu item among office workers.

Many of these gyudon restaurants have expanded overseas, and gyudon has become popular all over the world today. However, you can easily make and eat gyudon at home without having to go to a restaurant.

Pro Tip: If you want to enjoy the restaurant taste, you can also purchase ready-made beef bowls from Yoshinoya and Sukiya online. It’s a simple dish, but if you follow a few cooking tips, it will taste even better.

• Imported beef: Belly meat (rib meat) is best.
• Wagyu beef: High in fat, so use loin meat.

Extra Tips: It is highly recommended to cook a larger batch of the meat. If you have any leftovers, they make a perfect topping for udon noodles! Check out my Niku Udon recipe: 👉 Flavorful Niku Udon Soup (Beef Udon)

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🧀What kind of cheese to use?

You can use any cheese you like for your cheese gyudon, but the following cheeses are commonly used at gyudon restaurants:

• Red cheddar cheese
• Egmont (a blend of cheddar and Gouda cheese)
• Mozzarella cheese
• Steppen cheese (German mozzarella cheese)

It is generally believed that Yoshinoya uses four types of cheese: Gouda, Steppen, mozzarella, and red cheddar, while Sukiya uses three types: Egmont, mozzarella, and red cheddar.

Tip: These days, you can easily find “mixed cheese” or “shredded cheese blends” at supermarkets that combine these varieties, making it even simpler to prepare this dish!

Memo📋: By the way, Sukiya’s official website states that their Cheese in Hamburger Curry uses mozzarella and red cheddar cheese.

🍃Popular gyudon toppings and variations

Popular gyudon toppings and variations
Gyudon toppings are not limited to cheese, and there are many variations.

Standard Toppings:

• Onsen Egg: A silky, soft-boiled egg.
• Green Onions: For a fresh, crisp crunch.
• Beni-shouga: Red pickled ginger (a classic!).
• Kimchi: For a spicy, fermented kick.

Unique Toppings:

• Tororo & Wasabi: Grated Japanese mountain yam.
• Grated Daikon & Ponzu: For a refreshing, citrusy flavor.
• Karashi Takana & Mentaiko Mayonnaise: Spicy mustard greens and cod roe mayo.

Love extra sauce? Try “Tsuyudaku”!

While not exactly a topping, there is a very popular way to enjoy this dish called “Tsuyudaku.” This refers to simmering the meat in plenty of seasoning and pouring the remaining savory broth over the rice. Many people in Japan love this “extra gravy” style because the rice absorbs all the delicious umami from the beef and onions.

🛒INGREDIENTS (4 SERVINGS) : Sukiya Style 3 Cheese Gyudon (Beef bowl)

Variations: Try “Buta-don”

If the meat in Gyu-don is replaced with pork, it becomes “Buta-don”. In Japan, pork is often more affordable than beef, making Buta-don just as popular and a staple for everyday home cooking. The measurements and ingredients are the same as the recipe below.

Main Ingredients:

• Thinly sliced beef shoulder loin: 250g
• Onion: 250g
• Steamed Rice: 560g

The Sauce (☆):

• Soy sauce: 60g
• Sugar: 10g
• Mirin: 60g
• Sake: 40g
• Water: 100g
• Ginger (grated): 5g

Topping:

• Cheese mix: 80g (A mixture of 3 types of cheese: Cheddar, Gouda, and Mozzarella)

Note: The broth is a little on the sweet side, so feel free to adjust the amount of mirin and sugar to suit your personal taste.

📊NUTRITION FACTS : Sukiya Style 3 Cheese Gyudon (Beef bowl)

• 2037 Calories
• Protein 80.7 g
• Total Fat 61.4 g
• Total Carbohydrates 282.9 g
• Sodium 9.3 g

🥩How to make Sukiya Style 3 Cheese Gyudon (Beef bowl)

1. I recommend using sukiyaki beef (thinly sliced beef). When cooking, be careful not to let the beef stick together and form clumps.
   Prepare the Onions: Cut the onion into 1cm thick slices. Place them in a heat-resistant dish, cover with plastic wrap, and microwave for 4 minutes.
   Tip: Pre-heating the onions shortens the overall cooking time.
   Prepare the Beef: Cut the beef into 6cm pieces.
   Boil the Base: Put the onion, soy sauce, sugar, mirin, sake, water, and grated ginger in a pot and bring to a heat.
   Cook the Beef: Add the beef into the boiling soup.
   Tip: Adding meat to boiling liquid prevents excess scum and keeps the soup clear.
   Simmer: Simmer until the beef changes color.
   Caution: Do not use too much water as it dilutes the flavor. Keep the simmering time short to prevent the meat from becoming tough.
   Assemble: Place the meat on top of the steamed rice and pour the flavorful broth over it.
   Finish with Cheese: Top with the cheese mix.
   
   Extra Tips for the Best Flavor
   Melted Perfection: Cheese tastes best when melted! If it has cooled down, warm it up in the microwave for a few minutes.
   Better with Time: I like the flavor to be fully absorbed into the onions, so I often let it sit for a few hours after cooking before eating.

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