Gyudon is one of those Japanese home meals that feels simple, comforting and deeply familiar. It is just beef and onion simmered in a sweet soy-based sauce, served over a bowl of hot rice.

It should be one of the easiest Japanese meals to make at home. But if you live in Australia, you may quickly notice the same problem many Japanese home cooks do: thinly sliced beef is not easy to find.

In Japan, thinly sliced beef is easy to find at regular supermarkets. It is used for gyudon, shabu shabu, sukiyaki, nikujaga, stir-fries and many everyday dishes. In Australia, it is not always something you can pick up quickly from the supermarket.

Some Japanese grocery stores sell thinly sliced meat, and I am always happy when I find it. But I cannot always go there whenever I feel like gyudon for dinner. So I tried this: I bought beef chuck from a local butcher, half-froze it at home and sliced it thinly with a knife.

Why Thinly Sliced Beef Matters

Thin slices cook quickly and stay soft in a short simmer. This is why they work so well for gyudon. The beef only needs a few minutes in the sauce, so it absorbs flavour without becoming tough.

If the beef is too thick, gyudon can start to feel more like a stir-fry. It can still taste good, but it does not have the same soft, light texture you get from Japanese-style thin slices.

What Beef to Choose in Australia

For gyudon, I like to choose beef with a little marbling or some fat. It helps the meat stay soft, and the sweetness from the fat makes the sauce taste richer.

This time, I used beef chuck because my local butcher recommended it. Scotch fillet would also be delicious because it has more fat, and I think it would be easier to slice thinly too. If you are not sure which cut to choose, it is worth asking your local butcher what they recommend for thin slicing and gentle simmering.

For gyudon, the beef does not need to be as thin as shabu shabu slices. Thin enough to cook quickly and fold softly in the sauce is enough for home cooking.

How to Slice Beef Thinly Without a Meat Slicer

The easiest way I have found is to partially freeze the beef first. It should feel firm, but not completely frozen solid. If it is too soft, it moves around and becomes hard to cut. If it is frozen like a rock, the knife will not glide through safely.

1. Pat the beef dry with paper towel.
2. Wrap it tightly or place it in a freezer bag, then put it in the freezer until it feels firm. This often takes about 1-2 hours, depending on the size and thickness of the piece.
3. Place it on a stable chopping board.
4. Use a sharp knife and slice across the grain as thinly as you can.
5. If the beef becomes too soft while slicing, return it to the freezer for a short time and continue later.

For this method, a sharp knife really helps. I used a partially frozen piece of beef and a sharp knife, and I found smaller pieces easier to handle than one large block.

The piece of beef I used this time was quite thick, so I froze it for about 3 hours before slicing. When you press it with your finger, it should feel firm but not rock hard. If the meat has a little give when you press it, it is usually easier to slice.

Keep your fingers tucked in, and take your time with the knife. If the beef feels too hard to slice safely, let it soften slightly before continuing.

Once the Beef Is Sliced, Gyudon Is Easy

Simmer the beef and onion with the sauce ingredients, spoon everything over hot Japanese rice, and it is ready to eat.

Gyudon Recipe - Japanese Beef and Onion Rice Bowl

A Small Freezer Habit

If you often cook Japanese food, it can be helpful to slice extra beef while you are already doing it. Divide the slices into small portions, wrap them well and freeze them. Then you have thinly sliced beef ready for another gyudon dinner.

This small habit makes Japanese home cooking feel much easier, especially on nights when you want something familiar and comforting.

- Tomoka