Gyudon

Cuisines

Best for

Often paired with

Recipe

Ingredients

1 cup	Japanese short-grain rice
1 cup	water
200 grams	thinly sliced beef (ribeye or chuck)
1 small	onion, thinly sliced
2 tablespoons	soy sauce
2 tablespoons	mirin
1 tablespoon	sake
1 tablespoon	sugar
1 cup	dashi stock
2	eggs
1	green onion, chopped
—	pickled ginger, for garnish (optional)

Instructions

1. 1 Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2 Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
3. 3 In a medium saucepan, combine soy sauce, mirin, sake, sugar, and dashi stock. Bring to a gentle simmer over medium heat.
4. 4 Add the sliced onion to the saucepan and cook until translucent, about 5 minutes.
5. 5 Add the sliced beef to the saucepan and cook until the beef is just cooked through, about 3-4 minutes.
6. 6 In a separate pot, bring water to a gentle boil and carefully add the eggs. Cook for 6-7 minutes for soft-boiled eggs. Remove and place in cold water to stop cooking.
7. 7 Peel the eggs and set aside.
8. 8 Once the rice is cooked, divide it into bowls.
9. 9 Top the rice with the beef and onion mixture, ensuring to include some of the broth.
10. 10 Halve the soft-boiled eggs and place them on top of the beef.
11. 11 Garnish with chopped green onion and pickled ginger, if using.
12. 12 Serve immediately.