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 covering it with a layer of cheese. The combination of juicy beef and rich, savory cheese creates a flavor that everyone will fall in love with.
Gyudon chains like Yoshinoya and Sukiya are found all over Japan. Because it is inexpensive and served quickly, it has become a popular lunch staple among office workers. Today, many of these chains have expanded overseas, making gyudon a beloved dish worldwide. However, you don’t have to go to a restaurant to enjoy it—you can easily make it at home.
While it is a simple dish, following a few key tips will make it taste even better.
Choosing the Right Cut of Beef
- For Imported Beef: Belly meat (short rib) is the best choice.
- For Wagyu Beef: Since it is naturally high in fat, loin meat is recommended.
The Perks of Homemade: Ideas to Get the Most Out of Your Gyudon
The best part about making Gyudon at home is the freedom to customize it to your liking and enjoy it in more ways than one.
Cook in Bulk for a “Twice as Nice” Remake When cooking from scratch, I highly recommend making a large batch in a big pot. Cooking more meat together enhances the savory umami and allows the flavors to meld deeply. Any leftovers can be served over udon noodles the next day to instantly create a delicious bowl of “Niku Udon.” Getting two amazing meals out of one cooking session is a special treat that only comes with making it yourself!
Check out the Niku Udon recipe here 👉 [ Flavorful Niku Udon Soup (Beef Udon) ]
🧀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.
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.
🛒INGREDIENTS (4 SERVINGS) : Sukiya Style 3 Cheese Gyudon (Beef bowl)
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)
| Item | Total | Per Serving |
| Calories | 2037 kcal | 679 kcal |
| Protein | 80.7 g | 26.9 g |
| Total Fat | 61.4 g | 20.5 g |
| Total Carbohydrates | 282.9 g | 94.3 g |
| Sodium | 9.3 g | 3.1 g |
🥩How to make Sukiya Style 3 Cheese Gyudon (Beef bowl)
- Prep the Onion Slice the onion into 1cm wedges. Place them in a microwave-safe dish, cover with plastic wrap, and microwave for 4 minutes.
- Pro Tip: Pre-cooking the onions significantly shortens the overall cooking time.
- Prep the Beef Cut the beef into 6cm wide strips.
- Note: Use thinly sliced beef (like sukiyaki-style). Be careful to separate the slices so they don’t clump together or become tough during cooking.
- Boil the Sauce In a pot, combine the onions, soy sauce, sugar, mirin, sake, water, and grated ginger. Bring the mixture to a boil.
- Simmer the Beef Once the sauce is boiling, add the beef.
- Pro Tip: Adding the meat to boiling liquid prevents excess “scum” (foam) from forming, keeping the sauce clear and clean-tasting.
- Cook Quickly Simmer until the beef just changes color.
- Note: Be careful not to add too much water, as it will dilute the flavor. Also, keep the simmering time short to ensure the meat stays tender.
- Serving Place the beef over a bowl of freshly cooked rice and drizzle with the flavorful sauce.
- Cheese Topping Finally, top with a generous amount of shredded mixed cheese.
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.
📖Related Link: Read the Japanese version of this article here! [すき家風3種チーズ牛丼]
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