Description
Gyudon, a classic Japanese beef and rice bowl, features tender, thinly sliced beef simmered with onions in a savory and slightly sweet sauce. Topped with a sunny-side-up egg and garnished with scallions and toasted sesame seeds, this comforting dish comes together quickly on the stovetop for a delicious, satisfying meal perfect for any day.
Ingredients
Units
Scale
Main Ingredients
- 2 teaspoons neutral oil (such as vegetable or canola oil)
- 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)
- 4 eggs
- 4 cups cooked white rice (short grain or medium grain preferred)
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Sauté 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 are soft and slightly caramelized.
- Cook Beef: Add the thinly sliced beef and sugar to the skillet with onions. Cook until the beef is just slightly browned, stirring frequently to separate the slices.
- Simmer Sauce: Pour in the mirin, soy sauce, and dashi stock. Bring the mixture to a simmer, then let it cook for 10 to 15 minutes, allowing the liquid to reduce into a flavorful thin sauce. Taste and adjust seasoning with extra soy sauce if desired.
- Prepare Eggs: In a separate skillet, heat a couple tablespoons of oil over medium heat. Cook the eggs sunny-side up with runny yolks. If necessary, cook the eggs in batches to accommodate all four servings.
- Assemble Bowls: Divide the cooked white rice evenly into four bowls. Top each bowl with a generous portion of the simmered beef and onions, then place one sunny-side-up egg on top of each bowl.
- Garnish and Serve: Sprinkle chopped scallions and toasted sesame seeds over each serving if using. Serve immediately while warm for the best flavor and texture.
Notes
- Use very thinly sliced beef for the most authentic texture and quick cooking.
- Dashi stock adds traditional umami flavor, but beef or chicken stock can be used as alternatives.
- Cooking eggs sunny-side up with runny yolks adds richness and creaminess to the dish.
- Adjust soy sauce according to your salt preference.
- Short grain or medium grain rice is preferred for an authentic Japanese-style Gyudon experience.
