Description
This Japanese Gyudon recipe is a delicious and comforting beef and rice bowl featuring thinly sliced beef simmered with onions in a savory mirin and soy sauce broth. Served over steamed short-grain rice and topped with a sunny-side-up egg, scallions, and toasted sesame seeds, it offers a perfect balance of sweet and umami flavors in a quick and satisfying meal.
Ingredients
Units
Scale
Beef and Sauce
- Neutral oil (such as vegetable or canola oil) - 2 tablespoons
- 2 medium onions, very thinly sliced
- 1 pound very thinly sliced beef (fatty beef chuck or ribeye)
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup dashi stock (can substitute beef or chicken stock)
Additional
- 4 eggs
- 4 cups cooked white rice (short grain or medium grain preferred)
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Cook Onions: Heat the neutral oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring often, until they become soft and lightly caramelized.
- Cook Beef and Simmer: Add the thinly sliced beef and sugar to the skillet with the onions. Cook until the beef is slightly browned. Pour in the mirin, soy sauce, and dashi stock. Bring to a simmer and cook for 10-15 minutes to reduce the sauce into a thin, flavorful broth. Adjust seasoning with additional soy sauce if desired.
- Prepare Eggs: While the beef simmers, heat a couple tablespoons of oil in another cast iron or non-stick skillet over medium heat. Cook the eggs sunny-side up with the yolks still runny. You may need to cook the eggs in batches depending on pan size.
- Assemble Bowls: Divide the cooked white rice evenly among 4 bowls. Top each bowl with a generous portion of the beef and onion mixture, then place a sunny-side-up egg on top of each bowl.
- Garnish and Serve: Sprinkle chopped scallions and toasted sesame seeds (if using) over the bowls for added flavor and crunch. Serve immediately while warm.
Notes
- Use very thinly sliced beef for quick cooking and tenderness. Fatty cuts like chuck or ribeye add rich flavor.
- Dashi stock lends authentic umami, but beef or chicken stock can be used as substitutes.
- Ensure the eggs remain sunny-side up with runny yolks, which adds a creamy texture when mixed with the rice.
- Short grain or medium grain rice is preferred for better texture and stickiness.
- Adjust soy sauce and sugar quantities based on your taste preference for sweetness and saltiness.
