Description
Gyudon, a classic Japanese beef and rice bowl, features tender, thinly sliced beef simmered with onions in a savory-sweet soy and mirin sauce over steamed rice, topped with a perfectly cooked sunny-side-up egg and garnished with scallions and toasted sesame seeds. This comforting dish comes together quickly using simple ingredients and offers a delightful balance of flavors and textures.
Ingredients
Units
Scale
Beef and Onion Mixture
- 2 tablespoons 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 (or substitute beef or chicken stock)
Eggs and Garnishes
- 4 eggs
- 4 cups cooked white rice (short grain or medium grain preferred)
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Cook the Onions: Heat neutral oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring often, until softened and lightly caramelized.
- Brown the 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 mirin, soy sauce, and dashi stock, then bring to a simmer. Cook for 10–15 minutes to reduce the stock into a thin flavorful sauce. Taste and adjust seasoning with additional soy sauce if needed.
- Prepare the Eggs: While the beef simmers, heat a couple tablespoons of oil in a cast iron or non-stick skillet over medium heat. Cook the eggs sunny-side up, making sure the yolks remain runny. Cook in batches if necessary.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the simmered beef and onion mixture, then place one sunny-side-up egg on top.
- Garnish and Serve: Sprinkle chopped scallions and toasted sesame seeds, if using, over each bowl before serving. Enjoy immediately for best flavor and texture.
Notes
- Use very thinly sliced beef for quick cooking and tender texture; fatty cuts like chuck or ribeye work best.
- Dashi stock gives authentic umami flavor, but beef or chicken stock are good substitutes.
- Maintain runny yolks on the eggs for authentic Gyudon experience—this adds richness to the dish.
- To make it gluten-free, use gluten-free soy sauce.
- Leftovers can be stored refrigerated up to 2 days, but reheat gently to avoid drying out the beef.
