35mFood Wars! (Shokugeki no Soma)
Soma's Gyūdon (Beef Bowl)
Comfort Food Mains · Easy
Thin-Sliced Beef (Ribeye or Chuck)
薄切り牛肉
Used in 1 recipe
What is it?
Paper-thin marbled beef for gyudon, sukiyaki, and shabu-shabu.
Culinary role
Simmers in seconds in dashi-soy broth; fat keeps slices tender.
Buying guide
Paper-thin beef is non-negotiable for gyudon, sukiyaki, and shabu-shabu — fat marbled through each slice keeps the meat tender in seconds of simmering. Asian grocers sell trays labeled "hot pot beef," "shabu shabu," or "gyudon beef."
At home, freeze a ribeye or chuck eye slab about 20 minutes until firm, then slice with a sharp knife as thin as you can. Partial freezing is the pro move when pre-sliced trays are unavailable.
- Budget pick: frozen hot-pot packs.
- Premium pick: wagyu-style sliced ribeye from a Japanese butcher.
Substitutes
Short rib or chuck eye sliced thin; avoid lean sirloin — it toughens quickly.
How to store
Keep refrigerated and cook within 1–2 days of purchase, or freeze flat in portions.
Shelf life
Fridge: 1–2 days. Frozen: 3–4 months.
Where to buy
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