Gyudon (Japanese Beef & Rice Bowls)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
598 kcal
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Cuisine
Japanese
Gyudon (Japanese Beef & Rice Bowls)
Description
Gyudon is prepared by slowly cooking thinly sliced fatty beef chuck or ribeye and onions in a mixture of mirin, soy sauce, sugar, and dashi stock. The simmering reduces the sauce to a flavorful glaze coating the beef and onions. The rice base is traditionally short or medium-grain, cooked until fluffy.
Sunny-side up eggs, prepared with runny yolks, are cooked separately and placed atop the beef and rice. The warm egg yolk adds richness and silkiness, complementing the savory beef mixture. Garnishes such as chopped scallions and toasted sesame seeds may be added for freshness and texture contrast.
This bowl is a popular Japanese comfort dish that combines umami-rich ingredients into a quick, satisfying meal that can be served for lunch or dinner. The balance of sweet, salty, and savory flavors meld beautifully in the sauce.
Ingredients
- neutral oil (such as vegetable or canola oil)
- 2 onion very thinly sliced, medium
- 1 pound beef fatty beef chuck or ribeye, very thinly sliced
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup dashi stock (can also substitute beef or chicken stock)
- 4 egg
- 4 cups white rice short grain or medium grain preferred, cooked
- 1 scallion (chopped)
- 2 teaspoons sesame seeds optional, toasted
Instructions
- Heat the neutral 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 serving bowls (the original recipe is for 4, so 4 bowls), and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 233mg | 78% |
| Sodium | 888mg | 37% |
| Potassium | 572mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 89mg | 9% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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