Gyudon (Beef Rice Bowl)

Ingredients

• •300 g Ribeye beef (thinly sliced)
• •2 medium Yellow onion
• •3 stalks Green onions
• •300 ml Dashi stock
• •4 tablespoons Soy sauce
• •3 tablespoons Mirin
• •2 tablespoons Sake
• •2 tablespoons Sugar
• •20 g Pickled ginger
• •2 large Eggs
• •1 teaspoon Shichimi togarashi
• •400 g Steamed rice

Instructions

1. 1

   Slice onions into thin wedges, about 5mm thick. Slice green onions diagonally. Separate beef slices if they stick together.

   💡 Uniform slicing ensures even cooking. Partially freezing the beef makes slicing easier.

2. 2

   Combine dashi, soy sauce, mirin, sake, and sugar in a bowl. Whisk until sugar dissolves.

   💡 The sauce should taste slightly sweeter than you'd expect - the cooking reduces it to perfect balance.

3. 3

   Heat a wide pan or donburi pot over medium heat. Add onions and 100ml of the sauce. Cover and cook for 10 minutes until very tender.

   💡 Low and slow cooking develops the sweetness of onions. Don't rush this step.

4. 4

   Add beef slices in a single layer. Pour remaining sauce over. Cook for 3-4 minutes until beef is just cooked through.

   💡 Don't overcook the beef - it should be slightly pink. Residual heat will finish cooking.

5. 5

   Soft boil eggs: boil for 6.5 minutes, then transfer to ice bath. Peel and halve.

   💡 A soft-boiled egg with runny yolk is the traditional topping. The yolk mixes with the savory broth.

6. 6

   Divide rice among bowls. Top with gyudon mixture, sliced green onions, pickled ginger, and halved egg. Sprinkle with shichimi togarashi.

   💡 Serve immediately while hot. The broth should slightly soak into the rice.