Gyūdon

Gyūdon, which translates to "beef bowl" is a cherished Japanese dish featuring a bowl of rice topped with savory beef and onions simmered in a sweet sauce made from dashi, soy sauce, and mirin. Occasionally, it is enriched with shirataki noodles and garnished with a raw or poached egg. Typically, gyūdon is served with pickled ginger (beni shōga), shichimi spice, and miso soup. The name "gyū" comes from the Chinese character for cow, while "don" is an abbreviation of "donburi" meaning bowl in Japanese.

The origins of gyūdon date back to the Meiji Restoration period when Western customs, including the consumption of beef, were introduced to Japan. The dish likely evolved from Sukiyaki-don and gyūnabe, where beef slices are cooked with vegetables and then served over rice. The first popular version of gyūnabe appeared in the Kantō region in 1862. One of the earliest restaurants to serve gyūdon was Yoshinoya, which was established in 1899.

Today, gyūdon is a staple of Japanese cuisine and is widely available in restaurants and fast-food chains across Japan. Major chains like Sukiya, Yoshinoya, and Matsuya specialize in gyūdon, often offering it 24/7 and sometimes including complimentary miso soup for dine-in customers. You can even customize your order by requesting "tsuyudaku" for extra broth.

In 2004, concerns over mad cow disease led to a temporary ban on beef imports from the United States to Japan. During this period, gyūdon chains like Yoshinoya switched to pork-based dishes. The ban was lifted in 2006 following negotiations between the US and Japanese governments, allowing gyūdon vendors to resume serving beef.