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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":453,"instructions":510,"pronunciation":533,"substitutions":534,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":481,"prepMinutes":558,"cookMinutes":559,"difficulty":560,"course":561,"diet":563,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":551,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Asian and Japanese grocers sell it frozen, labelled shabu-shabu or sukiyaki beef, which is exactly right. Korean shops sell similar slices for bulgogi. Otherwise, freeze a piece of boneless chuck or sirloin for 45–60 minutes until firm but not solid and slice it across the grain as thin as your knife allows — 2 mm is workable.","Where do I find beef sliced thin enough for gyudon?",{"answer":398,"question":399},"Either the slices were too thick or the pan was boiling. Thin beef needs no more than 4–5 minutes at a gentle simmer, and it is done the moment the pink disappears. Hard boiling contracts the muscle fibres quickly and squeezes out the moisture, which is why the same beef can be silky one time and stringy the next.","Why did my beef turn out tough?",{"answer":401,"question":402},"You can use water, but the bowl will taste mainly of soy and sugar, with none of the savoury background that makes it moreish. A 5 g piece of kombu soaked in the water for 20 minutes takes almost no effort and covers most of the gap. Instant dashi powder is what most Japanese households actually use on a weeknight.","Can I make gyudon without dashi?",{"answer":404,"question":405},"Yes, noticeably so. The mirin, sake and sugar are meant to be tasted, balanced against the salt of the soy sauce and the depth of the dashi. If it tastes cloying to you, cut the sugar by half and add a splash more soy — many home cooks in Japan adjust the ratio the same way.","Is gyudon supposed to be sweet?",{"answer":407,"question":408},"Beni shoga, ginger cut into thin strips and pickled in plum vinegar, which gives it the bright colour and a sharp, salty bite. It cuts through the sweetness of the broth. It is not the same as gari, the pale pink sliced ginger served with sushi, which is sweeter and milder.","What is the pink stuff served on top?",[410,411,412,413,414,415],"The beef must be sliced 1–2 mm thin. Freeze a piece of chuck or sirloin for 45 minutes until firm at the edges, then slice across the grain with a long, sharp knife.","Simmer the onion until it turns translucent and slumps before the beef goes in — undercooked onion stays sharp and never sweetens the sauce.","Separate the beef slices as you drop them in, one at a time. Dumped in as a clump they weld together and cook unevenly.","Skim the grey foam that rises in the first minute after the beef goes in; leaving it makes the broth cloudy and slightly metallic.","Do not let the pan boil hard once the beef is in. A rolling boil squeezes the slices tight and turns tender beef into chewy ribbons in about a minute.","Cook the rice while the broth simmers and serve it straight from the pot — gyudon over cold or reheated rice loses most of its appeal.","🍚","Gyudon is a bowl of hot rice buried under thin slices of beef and onion that have been simmered — not fried — in a broth of dashi, soy sauce, mirin and sake. The beef stays tender because it is sliced almost transparent and cooked for barely five minutes; the onion collapses into sweetness and thickens the sauce; and the rice underneath soaks up the broth that runs off, which is really the point of the dish. The flavour is savoury and openly sweet, with a clean dashi backbone. From start to table it takes about twenty minutes, most of which is the rice cooking, which is why it is one of the most-eaten meals in Japan.","Gyudon grew out of gyunabe, the beef hotpot that became fashionable in Japan in the late nineteenth century, when the government actively promoted meat-eating after centuries in which beef had been largely absent from the Japanese diet for Buddhist and practical reasons. Cooks began ladling the hotpot beef and its sauce straight over rice for customers who wanted to eat fast and leave, and that shortcut became gyumeshi and then gyudon — literally beef bowl.\n\nIn the twentieth century the dish became inseparable from the chain restaurant. Yoshinoya, Sukiya and Matsuya built enormous businesses on counters where a bowl arrives in under a minute, costs less than a sandwich, and can be ordered with the size of the rice and the amount of beef adjusted by a single word. Chain gyudon is genuinely good, and Japanese people are affectionate rather than snobbish about it: it is the meal for the shift worker at 3am, the student between classes, and the salaryman who has twelve minutes for lunch. When the price of a beef bowl rises, it makes the national news.\n\nThe home version is not an imitation of that so much as its parent. Because you are simmering a small batch you can be more generous with the dashi, let the onion soften properly, and finish each bowl the way you like it — an onsen egg broken over the top, a heap of beni shoga pickled ginger, seven-spice shichimi, or a scattering of scallions. The one non-negotiable is the beef: it has to be sliced thin enough to cook through the moment it hits the broth, which for most people outside Japan means buying it frozen from an Asian grocer or slicing it yourself half-frozen at home.","The beef and onion keep 3 days refrigerated in their broth and reheat well over low heat — do not boil, or the beef toughens. Store the topping and rice separately, since rice sitting in broth turns to porridge. The simmered beef also freezes for up to a month in a sealed container with enough broth to cover it; thaw overnight and warm gently. Cook fresh rice for serving rather than reheating old rice, which is the part that never survives.",[421,422,423,424],"Real dashi in the simmering liquid, so the broth tastes layered instead of just sweet and salty.","The onions go in first and cook until translucent, which is what makes the sauce round rather than sharp.","A clear method for slicing your own beef paper-thin at home when pre-sliced is not available.","Fast enough for a weeknight — the beef needs five minutes, and the rice sets the pace.",[426,427,428,429],"Wide shallow pan or sauté pan with a lid","Rice cooker or heavy lidded pot","Sharp knife","Ladle",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},17,78,3,12,1350,34,620,[439],"Miso soup, a small dish of Japanese pickles, and beni shoga pickled ginger heaped on the bowl.",[441,444,447,450],{"name":442,"description":443},"Gyudon with onsen egg","A slow-cooked egg with a barely set white broken over the hot beef, so the yolk runs into the broth and makes the sauce silky.",{"name":445,"description":446},"Negi-dama gyudon","Topped with a heap of sliced scallions and a raw egg yolk in a hollow in the middle — the chain-shop order for people who want it richer.",{"name":448,"description":449},"Butadon","The same bowl built with thin pork instead of beef, common in Hokkaido where it is often grilled and glazed rather than simmered.",{"name":451,"description":452},"Cheese gyudon","A modern chain-menu version with melting cheese over the beef. Not traditional in any sense, and genuinely popular with children.",[454,460,464,470,475,480,485,487,489,492,497,501,505,507],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},320,"rice","Japanese short-grain rice, rinsed","g","For the rice",{"qty":461,"name":462,"unit":463,"group":459,"noScale":8},400,"water, for the rice","ml",{"qty":465,"ref":466,"name":467,"note":468,"unit":458,"group":469},500,"beef-chuck","beef chuck or sirloin, sliced 1–2 mm thin","or ready-sliced shabu-shabu beef","For the beef",{"qty":471,"ref":472,"name":473,"unit":474,"group":469},2,"onion","medium onions, halved and cut into 8 mm wedges","piece",{"qty":476,"name":477,"note":478,"unit":463,"group":479},300,"dashi","kombu and bonito, or instant dashi powder in hot water","For the broth",{"qty":481,"ref":482,"name":483,"unit":484,"group":479},4,"soy-sauce","Japanese soy sauce","tbsp",{"qty":433,"ref":486,"name":486,"unit":484,"group":479},"mirin",{"qty":433,"name":488,"unit":484,"group":479},"sake",{"qty":490,"name":491,"unit":484,"group":479},1.5,"sugar",{"qty":493,"ref":494,"name":495,"unit":496,"group":479},1,"ginger","fresh ginger, finely grated","tsp",{"qty":433,"ref":498,"name":499,"unit":474,"group":500},"scallions","scallions, thinly sliced","To serve",{"qty":502,"name":503,"unit":504,"group":500},null,"beni shoga (red pickled ginger)","to taste",{"qty":502,"name":506,"unit":504,"group":500,"optional":8},"shichimi togarashi seven-spice",{"qty":481,"ref":508,"name":509,"unit":474,"group":500,"optional":8},"eggs","eggs, for onsen or raw yolk topping",[511,515,518,522,527,530],{"text":512,"title":513,"timerSeconds":514},"Rinse the rice in several changes of cold water until the water runs almost clear, then cook it in a rice cooker or a covered pot with 400 ml water: bring to a boil, drop to the lowest heat for 12 minutes, then leave covered off the heat for 10 minutes to steam.","Start the rice",720,{"text":516,"title":517},"Combine the dashi, soy sauce, mirin, sake, sugar and grated ginger in a wide pan and bring to a simmer over medium heat. Let it bubble for a minute so the alcohol in the sake cooks off and the smell turns sweet and savoury rather than sharp.","Build the broth",{"text":519,"title":520,"timerSeconds":521},"Add {qty:onion} of onion wedges, spreading them across the pan in a single layer. Simmer uncovered for 5–6 minutes until they turn translucent and slump against each other, and the broth smells sweet — undercooked onion will taste raw in the finished bowl.","Soften the onions",340,{"tip":523,"text":524,"title":525,"timerSeconds":526},"Never let it boil hard here. A gentle simmer keeps the beef silky; a rolling boil makes it chewy within a minute.","Lower the heat so the liquid barely trembles and add the beef slice by slice, separating each one as it goes in. Cook for 4–5 minutes, skimming the grey foam that rises in the first minute, until no pink remains and the slices have curled and darkened.","Simmer the beef",280,{"text":528,"title":529},"Raise the heat briefly and let the broth reduce until it just barely covers the beef and coats the onions with a glossy film. Taste it — it should read sweet first, then salty, with a savoury dashi finish. Add a splash more soy or a pinch of sugar to steer it.","Reduce and taste",{"text":531,"title":532},"Pack hot rice into four deep bowls and spoon the beef and onion over the top with a ladleful of broth for each, letting it run down into the rice. Finish with sliced scallions, a heap of beni shoga, a shake of shichimi and an egg on top if you are using one.","Fill the bowls","GYOO-don",[535,539,543,547],{"note":536,"swap":537,"original":538},"Sake softens the beef and takes the edge off the soy. The dashi-and-vinegar route works, though the sauce is slightly flatter.","Dry sherry, or an extra 2 tbsp dashi plus 1 tsp rice vinegar","Sake",{"note":540,"swap":541,"original":542},"Mirin brings sweetness and a light gloss. Sugar covers the sweetness; the shine is the part you lose.","2 tbsp dashi + 2 tsp sugar per tablespoon of mirin","Mirin",{"note":544,"swap":545,"original":546},"This makes butadon, a standard variation sold in the same shops. Cooking time is the same.","Thin-sliced pork belly or shoulder","Thin-sliced beef",{"note":548,"swap":549,"original":550},"A vegetarian base if you are also swapping the beef for firm tofu or mushrooms. The shiitake add the savoury depth the bonito would have.","Kombu and dried shiitake dashi","Bonito dashi","gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon","japan","Tokyo",10,15,"easy",[562],"main",[564],"dairy-free",[466,472,456,482],[567,570,572,574],{"alt":568,"src":569},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[551,577,578,579,580,581,477],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","2026-08-19","dishroute-kitchen","Paper-thin beef and soft onion simmered in dashi, soy, mirin and sake, then spooned over hot rice with its sweet broth and a tangle of pink pickled ginger.",{"en":586},"\u002Frecipe\u002Fgyudon",{"items":588,"total":558,"page":493,"limit":856,"hasMore":857},[589,626,653,684,694,720,749,778,808,831],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"romanized":594,"countrySlug":556,"region":595,"baseServings":481,"prepMinutes":559,"cookMinutes":596,"restMinutes":597,"difficulty":598,"course":599,"diet":602,"mainIngredients":604,"images":608,"keywords":618,"publishedAt":582,"updatedAt":582,"authorSlug":583},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",20,30,"medium",[600,601],"appetizer","side",[603,564],"pescatarian",[605,606,482,607],"tofu","kombu","bonito-flakes",[609,612,614,616],{"alt":610,"src":611},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[619,620,621,622,623,624,625],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"romanized":631,"countrySlug":556,"baseServings":481,"prepMinutes":558,"cookMinutes":596,"difficulty":560,"course":632,"diet":633,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":652,"updatedAt":652,"authorSlug":583},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",[562],[564,634],"nut-free",[636,482,486],"chicken",[638,641,643,645],{"alt":639,"src":640},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[648,636,556,649,486,650,651],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"romanized":656,"countrySlug":556,"region":557,"baseServings":481,"prepMinutes":596,"cookMinutes":658,"restMinutes":597,"difficulty":560,"course":659,"diet":662,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":582,"updatedAt":582,"authorSlug":583},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き",25,[660,661],"dessert","snack",[663,564,634],"vegetarian",[508,665,666,486],"flour","honey",[668,671,673,675],{"alt":669,"src":670},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[654,678,679,680,681,682,683],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":481,"prepMinutes":558,"cookMinutes":559,"difficulty":560,"course":685,"diet":686,"mainIngredients":687,"images":688,"keywords":693,"publishedAt":582,"updatedAt":582,"authorSlug":583},[562],[564],[466,472,456,482],[689,690,691,692],{"alt":568,"src":569},{"alt":568,"src":571},{"alt":568,"src":573},{"alt":568,"src":575},[551,577,578,579,580,581,477],{"slug":695,"title":696,"shortTitle":696,"nativeName":697,"romanized":698,"countrySlug":556,"baseServings":481,"prepMinutes":558,"cookMinutes":559,"difficulty":560,"course":699,"diet":701,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":652,"updatedAt":652,"authorSlug":583},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[700,601],"soup",[603,564,702,634],"gluten-free",[704,605,498],"miso",[706,709,711,713],{"alt":707,"src":708},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[716,477,606,717,605,718,719],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"romanized":723,"countrySlug":556,"region":725,"baseServings":481,"prepMinutes":658,"cookMinutes":597,"difficulty":598,"course":726,"diet":728,"mainIngredients":729,"images":732,"keywords":742,"publishedAt":582,"updatedAt":582,"authorSlug":583},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[727,562],"street-food",[564],[730,665,508,731],"cabbage","pork-belly",[733,736,738,740],{"alt":734,"src":735},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[721,743,744,745,746,747,748],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"romanized":752,"countrySlug":556,"region":754,"baseServings":481,"prepMinutes":596,"cookMinutes":596,"restMinutes":558,"difficulty":560,"course":755,"diet":757,"mainIngredients":758,"images":762,"keywords":772,"publishedAt":582,"updatedAt":582,"authorSlug":583},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[661,756],"breakfast",[603,564],[759,760,761,607],"short-grain-rice","nori","salmon",[763,766,768,770],{"alt":764,"src":765},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[750,773,774,760,775,776,777],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":783,"countrySlug":556,"region":784,"baseServings":481,"prepMinutes":597,"cookMinutes":785,"restMinutes":786,"difficulty":598,"course":787,"diet":788,"mainIngredients":789,"images":791,"keywords":801,"publishedAt":652,"updatedAt":652,"authorSlug":583},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[562,700],[],[636,790,482,508],"ramen-noodles",[792,795,797,799],{"alt":793,"src":794},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[802,803,804,805,806,807],"ramen","noodle soup","tokyo","soy sauce","japanese comfort food","broth",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"romanized":811,"countrySlug":556,"region":595,"baseServings":481,"prepMinutes":558,"cookMinutes":559,"restMinutes":813,"difficulty":598,"course":814,"diet":815,"mainIngredients":816,"images":817,"keywords":827,"publishedAt":582,"updatedAt":582,"authorSlug":583},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","Tamagoyaki","卵焼き",5,[756,601,600],[603,564],[508,486,482,606],[818,821,823,825],{"alt":819,"src":820},"Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with 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sauce","\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-4x3.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-1x1.jpg",[832,850,851,852,853,854,855],"pork cutlet","panko","japanese fried pork","katsu","yoshoku","deep fried",24,false,1788563739618]