Gyudon (Japanese Beef Bowl)

🧂 Ingredients

• 400 g Beef sirloin or ribeye(Very thinly sliced (about 1-2mm thick). If slicing yourself, partially freeze the beef for easier slicing. Pre-sliced beef for shabu-shabu or sukiyaki is ideal.)
• 1 large Yellow onion(Peeled and thinly sliced pole-to-pole (about 3-5mm thick).)
• 200 ml Dashi stock(Homemade or instant dashi powder dissolved in water.)
• 60 ml Soy sauce(Use Japanese soy sauce for best flavor.)
• 60 ml Mirin(Sweet Japanese rice wine. If unavailable, substitute with dry sherry and an extra teaspoon of sugar.)
• 2 tbsp Granulated sugar(Adjust to taste.)
• 4 cups Japanese short-grain rice(Cooked according to package directions. Keep warm.)
• 4 Eggs(For serving. Can be served raw, poached, or soft-boiled (onsen tamago style).)
• for serving Beni shoga (pickled red ginger)(Essential for authentic Gyudon flavor and texture.)
• for serving Optional garnishes(Shichimi togarashi (Japanese seven-spice blend), chopped scallions.)

👨‍🍳 Instructions

1. 1

   Prepare the simmering liquid: In a medium saucepan or skillet, combine the dashi stock, soy sauce, mirin, and sugar. Stir well to dissolve the sugar.

   ⏱️ 1 minute
2. 2

   Add the sliced onions to the saucepan. Bring the mixture to a gentle simmer over medium heat. Cook for about 5-7 minutes, or until the onions have softened and become translucent, absorbing some of the sauce's flavor.

   ⏱️ 5-7 minutes
3. 3

   Add the thinly sliced beef to the simmering liquid, spreading it out in a single layer as much as possible. Do not overcrowd the pan; cook in batches if necessary. Simmer gently for 3-5 minutes, or just until the beef is cooked through and no longer pink. Skim off any scum that rises to the surface.

   ⏱️ 3-5 minutes
4. 4

   Taste the sauce and adjust seasoning if needed. If it's too salty, add a splash more water or dashi. If not savory enough, add a touch more soy sauce. The sauce should be a balance of sweet and savory.

   ⏱️ 1 minute
5. 5

   Assemble the bowls: Divide the warm cooked rice among four individual serving bowls. Spoon the beef and onion mixture, along with a generous amount of the simmering sauce, over the rice.

   ⏱️ 2 minutes
6. 6

   Serve immediately. Top each bowl with a raw egg, a poached egg, or a soft-boiled egg. Garnish with a mound of pickled red ginger (beni shoga) and optional shichimi togarashi or chopped scallions.

💡 Pro Tips

• ✓For the best texture, ensure the beef is sliced extremely thin. Partially freezing it makes this much easier.
• ✓Avoid overcooking the beef, as it can become tough. Cook it just until it changes color.
• ✓The traditional topping is a raw egg yolk or a whole raw egg, but a soft-poached egg (onsen tamago) or a gently cooked egg is also delicious and safer for some.
• ✓Taste and adjust the sauce before adding the beef. The sweetness and saltiness can be customized to your preference.

🔄 Variations

• Add sautéed mushrooms or shirataki noodles along with the beef.
• Incorporate kimchi for a spicy kick.
• Add extra sliced onions for a more pronounced onion flavor.
• Top with a drizzle of Japanese mayonnaise.

🥗 Nutrition

Per serving