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Gyūdon (牛丼), literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. Gyū is the Chinese letter for cow, and don is short for donburi, the Japanese word for "bowl". Due to the Meiji Restoration and subsequent westernization, western customs like eating beef were adopted and spread throughout Japan.
Gyūdon is considered to have come from Sukiyaki-don and the old dish gyūnabe, where thin slices of beef are cooked with vegetables in a pot, and at some point was put over rice and served in a bowl.
In 1862, the Kantō region's version of gyūnabe became the first popular version of this dish. In 1899 Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo's Nihonbashi district.
From the Taishō era (1912~) until the early Shōwa era (1926~), the use of cheap beef and the popularity of food sold from carts outdoors (yatai) in places like Asakusa boosted the popularity of the dish.
Although traces of the traditional sukiyaki can be found in some gyūdon containing ingredients such as konjac, grilled tofu, and green onions, most major food chains serve it as beef with onion.

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