GYUDON (JAPANESE BEEF & RICE BOWLS)
One of my absolute favorite lunch options, however, was a Japanese place that served the dish we’re talking about today: Gyudon.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoTJQNAKov0ZWtwbW8AIDa2ZpXFhenfOJBlsHesBPjm1_YFiTMVKzYn_UGartX4XKQPlqzkC7aZ2H0Gsn2pF84EFce4om_kLHQYKeuwxYr3SIq0F_cKe8d6njRIZ0sgi5HI7yvE3TjQk/s1600/gyudon-2.jpg)
Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. Sake is also sometimes added for extra flavor. At the place I went to in Beijing, the would serve it piping hot with a raw egg yolk on top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeXyFTgiv4aGJpwNmQnzvQxW4Al3QxDKdLT9hipNPyU6V374KoJ57MNXMDA3DP0WeprF2VmQdJ-Owag1K-ONPtY7UJ9tm5eFBzDVN4WikOeLYamQR-7SwCBHJ2m6dRiXP_CcCka_qqhg/s1600/gyudon-9.jpg)
You’ll also notice in this recipe that I decided to forgo the completely raw egg yolk, instead opting for a sunny-side up egg. This is the perfect way to get that runny yolk experience, even if you’re squeamish about the whole raw egg thing.
Gyudon (Japanese Beef & Rice Bowls) Recipe
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1k-9ZmZOaVKvHexVq_DM7A061XjXgtfUd7hNqSka2KXIRyT2bcBqtn9_ovkUBVdOMfaGbN7fBeuNG95AS4030sxf8LMEtl_GU9B8Lgx9Fx7EFEdqxmWqXNesMX5KFyVzST1J6XZ8NYmM/s1600/8834afe064477a3958737c471228a3bb.jpg)
Ingredients
- Neutral oil, such as vegetable or canola oil
- 2 medium onions, very thinly sliced
- 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup dashi stock (can also substitute beef or chicken stock)
- 4 eggs
- 4 cups cooked short-grain or medium-grain white rice
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
- Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
- Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
- When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Recipe Adapted : GYUDON (JAPANESE BEEF & RICE BOWLS) @ thewoksoflife