Beef Gyudon

Gyudon is Japan's classic beef-and-rice bowl: thinly sliced beef and sweet onion simmered in a savory-sweet soy-dashi broth, then ladled over hot steamed rice. It's fast comfort food, ready in well under 30 minutes, finished with pickled ginger and a soft egg.

By YumYum Editorial · Japanese

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 1 lb thinly sliced beef (ribeye or chuck, shabu-shabu cut)
• 1 large yellow onion, thinly sliced
• 1 cup dashi stock
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 4 cups cooked short-grain Japanese rice
• 2 tbsp pickled red ginger (beni shoga), for serving
• 2 green onions, thinly sliced
• 4 soft-cooked or raw egg yolks (optional)
• 1/2 tsp toasted sesame seeds

Instructions

1. In a wide skillet, combine dashi, soy sauce, mirin, sake, and sugar; bring to a simmer over medium heat.
2. Add the sliced onion and simmer for 5 minutes until softened and translucent.
3. Add the beef slices in a single layer, separating them as they cook.
4. Simmer for 4-5 minutes, skimming any foam, until the beef is just cooked through and tender.
5. Taste the broth and adjust with a touch more soy sauce or sugar for balance.
6. Divide the hot steamed rice among four bowls.
7. Ladle the beef, onions, and broth generously over each bowl of rice.
8. Top with pickled ginger, sliced green onion, sesame seeds, and an optional egg yolk. Serve immediately.