Cheese Gyudon Recipe

Cheese Gyudon (チーズ牛丼) is a beef bowl topped with melted cheese—often cheddar, mozzarella, or a blend—and served at Gyudon chain restaurants in Japan. It has been a hit since the mid-2010s and continues to evolve, remaining a popular menu favorite.

What’s Cheese Gyudon?

Cheese Gyudon is a tasty twist on the classic beef bowl—thinly sliced beef and onions simmered in a sweet and savory sauce—topped with gooey, melty cheese, usually processed cheese made to taste like cheddar or mozzarella. You’ll find it at many Gyudon chain restaurants in Japan, and it’s a hit because the rich, creamy cheese pairs so well with the sweet and savory beef. The best part is how the cheese melts right into the beef and onions, making every bite extra flavorful and comforting. Sure, it’s a bit heavier than regular Gyudon, but that’s part of why people love it—it’s pure comfort in a bowl.

Chii-gyu, short for Cheese Gyudon, is also used as internet slang. The term started from an online meme poking fun at people who “look like they would order Cheese Gyudon.” On an anonymous message board, an illustration began circulating alongside the caption “a face that looks like they’d order Cheese Gyudon Extra-Large with Soft-Boiled Egg.” The drawing showed a man with glasses, a hunched posture, unshaven stubble, and a lackluster expression. As the meme spread, Chii-gyu came to describe someone with an introverted or “otaku”-like appearance or vibe.

These days, Chii-gyu is often used less about the actual dish and more as a playful—though sometimes unkind—jab at someone who seems socially awkward. That said, Cheese Gyudon itself remains a beloved part of casual Japanese dining. Creamy, rich, and deeply comforting, it’s an interesting and delicious evolution of the classic Gyudon worth noting.

Tips and substitutions for Cheese Gyudon

• Cheese options – Any good melting cheese will work. Choose a mild, neutral-flavored cheese so it doesn’t overpower the flavor of the Gyudon itself. Melt it just enough to coat the beef evenly without separating.
• Vegetable options – Classic Gyudon uses onions, but you can switch things up with green onions, napa cabbage, mushrooms, or other vegetables you like. Keep in mind that some vegetables release more water than others, so taste and adjust the seasonings as you go.
• Rice options – Steamed white rice is the standard, but brown rice works too. If you want to cut back on calories from the cheese, try cauliflower rice for a lighter, low-carb twist.

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• Butadon
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