Gyudon (牛丼) is a simple Japanese home-style dish made of beef, vegetables, and egg, served over rice. It’s quick, easy comfort food that makes a great weeknight meal after a long day at work. In Japan, gyudon is sometimes served with a raw egg yolk or onsen tamago (poached egg) in the center of the meat and onion mixture. As raw eggs are not recommended to be consumed in the U.S., I just pour the scrambled eggs over the beef and onions towards the end of cooking (similar to how I make oyakodon).
- 2green onions/scallions
- ¾poundthinly sliced beef (chuck or rib eye)(¾ lb = 12 oz or 340 g)
- 1 tablespoonneutral flavor oil (vegetable, canola, etc)
- 2teaspoongranulated sugar
- 2 tablespoonssake
- 2 tablespoons mirin
- 1tablespoonsoy sauce
- 3large eggs(beaten, optional)
- 3cupscooked Japanese short grain rice
- Pickled red ginger(to garnish)
Preparation:1. Gather all the ingredients.
2. Cut the onion and green onion into thin slices and cut the meat into small pieces.
3. Heat the oil in a large frying pan over medium high heat and cook the onions until tender.
4. Add the meat and sugar and cook until no longer pink.
5. Add sake, mirin, and soy sauce.
6. Reduce the heat and simmer for 2-3 minutes.
7. Slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.
8. Place the beef and egg on top of steamed rice and pour desired amount of sauce. Top with pickled red ginger.
last updated August 17, 2023