Description
Gyudon Japanese Beef Bowls with Rice and Eggs is a quick and comforting dish featuring tender, thinly sliced beef simmered in a savory broth made from soy sauce, mirin, dashi, and sugar, served over fluffy steamed rice and topped with silky eggs. This authentic Japanese dish is perfect for busy weeknights and offers a warm, satisfying meal packed with traditional flavors and simple ingredients.
Ingredients
Scale
Beef and Broth
- 300g thinly sliced beef (chuck or ribeye recommended)
- 1 large onion, sliced into half moons
- 120ml dashi stock
- 60ml soy sauce
- 60ml mirin
- 1 tbsp sugar
Base and Toppings
- 2 cups cooked short-grain white rice (steamed)
- 2 eggs (soft-cooked, poached, or raw)
- Pickled ginger (beni shoga), optional
Instructions
- Prepare the Ingredients: Thinly slice the beef to about 1/8-inch thickness for quick cooking and tenderness. Slice the onion into half moons. Measure and prepare all other ingredients to have them ready.
- Make the Broth: In a medium pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer while stirring to dissolve the sugar completely. This creates a balanced and flavorful broth base.
- Cook the Onions and Beef: Add the sliced onions to the simmering broth and cook until translucent and tender. Gradually add beef slices in batches, allowing them to soften in the broth without overcooking, absorbing the savory flavors.
- Prepare the Rice: While the beef and onions cook, ensure the white rice is freshly steamed and hot. Short-grain rice works best for a fluffy, slightly sticky texture that holds the bowl together.
- Assemble the Bowl: Spoon the cooked rice into serving bowls. Ladle the beef, onions, and some broth over the rice. Top each bowl with a soft-cooked or raw egg according to preference, and add a small portion of pickled ginger if desired.
Notes
- Use thinly sliced beef for quicker cooking and tender results.
- For best flavor, use authentic dashi stock—homemade if possible.
- Keep simmering heat gentle to avoid toughening the beef.
- Balance the sweetness carefully to avoid overpowering the dish.
- Use fresh eggs, especially when serving raw or lightly cooked on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 215 mg
Keywords: Gyudon, Japanese beef bowl, Japanese rice bowl, beef and rice, comfort food, quick Japanese meal