Join us for another installment of Virtual Japanese Cooking Class as we learn how to cook gyudon 牛丼, or beef bowl!

This heartwarming beef and rice dish is a well-loved staple across Japan and can be found in popular chain restaurants such as Sukiya, Matsuya, and Yoshinoya.

We will be holding two classes on the following days:

  • Thursday, June 18th from 12PM
  • Friday June 19th from 6PM


Members: $10*

Non-members: $20

*To access the member discount you must be logged into your JASWDC member account through the Member Portal. If you have trouble signing in please email Olivia Kent at [email protected].


After registering you will be sent a bonus video from Nancy sensei to help you prepare beni shouga (pickled ginger) and onsen tamago (hot spring egg) – two classic accompaniments to gyudon.

To participate in the class you will need to gather the following ingredients:

  • Dashi
  • Sweet white wine
  • Sake
  • Soy sauce
  • Sugar
  • 250 grams beef (very thinly sliced)
  • 1 large onion
  • 400 grams cooked short-grain rice


  • 1 scallion (optional)
  • 75-100g fresh ginger
  • 5-6 umeboshi (pickled Japanese plums)
  • Rice vinegar (or Plum vinegar ume-zu)**
  • Castor sugar
  • Sesame seeds (optional)
  • 2 eggs

** If using plum vinegar, castor sugar is not needed.