Entree: Japan – Kanto / Tokyo – 牛丼 ➤ Gyūdon (Bowl of thinly sliced simmered beef and onions served over steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 35 min

Total 50 min

Ingredients

- 2 cups (400 g) Japanese short-grain rice, uncooked
- 1 lb (454 g) thinly sliced beef (ribeye or chuck), ideally for sukiyaki
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced, approx. 10 oz (285 g) total
- 1 1/2 cups (360 ml) dashi stock
- 4 tbsp (60 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (12 g) granulated sugar
- 1/4 cup (40 g) beni shoga pickled ginger (for serving)
- 2 tbsp (20 g) sliced green onions (for garnish)
- 4 large eggs (optional), approx. 2 oz (56 g) each for raw yolk or onsen tamago

Instructions

1. Rinse the rice until the water runs clear and cook according to package or rice cooker instructions; keep warm.
2. In a wide skillet or shallow pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until soft and translucent, about 5–7 minutes.
3. Add dashi, soy sauce, mirin, sake, and sugar to the pan. Stir and bring the mixture to a gentle simmer.
4. Add the thinly sliced beef in batches, spreading pieces so they lie flat, and simmer just until cooked through, about 2–3 minutes per batch. Stir gently to coat meat in the sauce.
5. Once all beef is cooked and the sauce has reduced slightly but remains saucy, remove from heat.
6. To serve, divide hot cooked rice among 4 bowls. Top each bowl with a generous portion of beef and onions and spoon some of the simmering sauce over the rice.
7. Garnish with beni shoga and sliced green onions. If desired, place an egg yolk or onsen tamago on each bowl just before eating.