Gyudon (or Beef Bowl) is like a comfort food for Japanese. It can be prepared quickly and it has nutritious ingredients like beef, onion, eggs, and rice. I cook this meal when I have full schedule with kids’ activities until dinner time. Tired of ordering in a pizza? How about Gyudon tonight?
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., you can try with Onsen Tamago like this…
In today’s recipe, I suggest that you pour the beaten eggs in the pan right before serving so that they will be cooked. This is how my mom cooks her gyudon.
She doesn’t use dashi in her gyudon and this recipe is similar to how my mom cooks.
If you’re looking for gyudon cooked in dashi broth, you can check my other recipe, Yoshinoya Beef Bowl.
I hope you enjoy making this Gyudon recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- 1 onion
- 2 green onions/scallions
- ¾ lb thinly sliced beef (chuck or rib eye) (¾ lb = 12 oz or 340 g)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 2 tsp granulated sugar
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 Tbsp soy sauce
- 3 large eggs (beaten, optional)
- 3 cups cooked Japanese short grain rice
- Pickled red ginger (to garnish)
Gather all the ingredients.
Cut the onion and green onion into thin slices and cut the meat into small pieces.
Heat the oil in a large frying pan over medium high heat and cook the onions until tender.
Add the meat and sugar and cook until no longer pink.
Add sake, mirin, and soy sauce.
Reduce the heat and simmer for 2-3 minutes.
If you like to add the egg, 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.
Place the beef and egg on top of steamed rice and pour desired amount of sauce. Top with pickled red ginger.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Pictures updated in August 2012