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Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

Traditional Japanese Gyudon Rice Bowl with Fullblood Wagyu Beef for Fajitas

Prep Time: 60 Minutes
Cook Time: 25 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Matt Spinner, Executive Chef at Ushabu, Cleveland


  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
  • 1 1/3 CUP Dashi Soup (made with Hon Dashi powder and boiled water)
  • 5 TBSP Soy Sauce
  • 2 TBSP Sugar
  • 3 TBSP Mirin (Japanese sweet rice wine)
  • 1 TSP Sake
  • 1 Onion (thinly sliced)
  • 1 1/2 CUP Japanese Rice
  • Beni Shoga/Pickled Ginger (to garnish)
  • Scallions (chopped, to garnish)


  • Shallow Saucepan
  • Heavy-Bottom Pot with Tight Lid
  • Sieve


Take 1 1/2 cups of Japanese short grain rice, and wash/rinse the rice. Then, soak the rice in water for 30 minutes.

Place the rice into a sieve, and allow the water to drain off completely (usually takes 15-20 minutes).

Place the rice and 1 3/4 cups of water in a heavy-bottom pot.

Cover the pot with a lid, and bring the ingredients to a boil over medium heat on the stove (remove the lid briefly to check if the ingredients are boiling).

Once the water is boiling, turn the heat to low. Cook the rice with the lid on for 12 minutes or until the water is gone and only the rice remains.

Take the pot of rice off the heat/stove, and allow the rice to steam for an additional 10 minutes in the pot (keep the lid on during this process).

While the rice is steaming, prepare your Fullblood Wagyu beef and onions.


Prepare your dashi soup according to the instructions on the packaging (mix the Hon Dashi powder with boiled water).

Pour the dashi soup, soy sauce, mirin, sugar, and sake into a shallow saucepan.

Add the onion slices to the saucepan, and simmer for a few minutes until the onions are tender.

Turn the heat to medium, and add the Fullblood Wagyu beef for fajitas. Allow the beef to simmer for a few minutes, until it is cooked through.

The fat from your Fullblood Wagyu beef will render out, making your sauce a little thicker.

Once your meat is cooked, and your sauce is delicious, remove the beef and onions from the pan.

Reserve the sauce from your saucepan for later use.


Place the Fullblood Wagyu beef and onions over a nice bowl of steamed rice.

Pour a few tablespoons of the sauce (reserved from your saucepan) over the top.

Garnish with pickled red ginger and chopped scallions, serve, and enjoy!

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