Japanese
Gyudon Japanese Beef Rice Bowl
Thinly sliced beef and sweet onions simmered in a savory dashi, soy and mirin broth, spooned over steaming rice with a soft egg.
- Japanese comfort food classic
- Ready in 35 minutes
- Savory-sweet simmered beef
Gyudon is Japanese comfort food at its most direct: tender beef and onions simmered in a lightly sweet soy broth and ladled over a bowl of rice. It is the kind of meal Tokyo office workers grab for a fast lunch, and it comes together at home in about half an hour. Slicing the beef paper-thin is the key, so it cooks in two minutes and stays tender. A soft poached egg on top makes the rice rich and silky.
Instructions
If slicing the beef yourself, freeze it for 30 minutes until firm, then slice against the grain as thinly as possible. Cut into 3-inch pieces.
Combine the dashi, soy sauce, mirin, sake, sugar and ginger in a large skillet and bring to a simmer over medium heat.
Add the onion and simmer for 6 to 8 minutes, until soft and translucent.
Add the beef, separating the slices with chopsticks so they cook evenly. Simmer for 2 to 3 minutes, skimming off any foam, until no pink remains.
Taste the broth and adjust with a little more soy sauce or sugar if needed. Keep warm over low heat.
Meanwhile, bring a medium saucepan of water to a gentle simmer and add the rice vinegar. Crack each egg into a small cup.
Stir the water to create a gentle whirlpool, slide in the eggs one or two at a time and poach for 3 to 4 minutes, until the whites are set and the yolks are soft. Lift out with a slotted spoon.
Divide the hot rice among 4 deep bowls and top with the beef and onions, spooning over a few tablespoons of broth to soak into the rice.
Place a poached egg on each bowl and garnish with scallions, pickled ginger and a sprinkle of shichimi togarashi.
Test kitchen tips
- Many Asian markets sell beef already shaved thin for hot pot or sukiyaki, which saves time and gives the best texture.
- The beef and onion mixture keeps for 3 days in the refrigerator; reheat gently in its broth so the meat does not toughen.
- Thinly sliced pork shoulder makes butadon, a popular variation, and a jammy 6 1/2-minute boiled egg can stand in for the poached egg.
Nutrition per serving
- Calories
- 620
- Protein
- 32g
- Carbs
- 70g
- Fat
- 20g
- Fiber
- 2g
- Sugar
- 12g
- Sodium
- 1180mg
Nutrition values are estimates calculated per serving. See our disclaimer.
