Gyudon Beef Bowl

Name: Gyudon Beef Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs thinly sliced beef ribeye or chuck (shabu-shabu style), thinly sliced; 2 medium yellow onion, thinly sliced; 1 cup dashi stock (or chicken broth); 1/4 cup soy sauce; 1/4 cup mirin; 1/4 cup sake (or dry sherry); 2 tsp granulated sugar; 4 cups short-grain white rice, cooked and hot; 4 large eggs, soft poached; 4 green onions, thinly sliced; 1/4 cup pickled ginger (beni shoga)

A Japanese fast-food classic of thinly sliced beef and onions simmered in a savory-sweet dashi broth, served over steamed rice with a soft poached egg.

35 minEasyServes 4540 cal/serving

JapaneseDinnerStovetopHigh ProteinDairy-FreeNightshade-FreeCorn-Free

Ingredients

1.5 lbs thinly sliced beef ribeye or chuck (shabu-shabu style), thinly sliced
2 medium yellow onion, thinly sliced
1 cup dashi stock (or chicken broth)
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake (or dry sherry)
2 tsp granulated sugar
4 cups short-grain white rice, cooked and hot
4 large eggs, soft poached
4 green onions, thinly sliced
1/4 cup pickled ginger (beni shoga)

Instructions

1

Combine 1 cup dashi stock (or chicken broth), 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or dry sherry), and 2 tsp granulated sugar in a wide skillet and bring to a simmer over medium heat.
2

Add 2 medium thinly sliced yellow onion and cook until softened, about 5 minutes.
3

Add 1.5 lbs thinly sliced thinly sliced beef ribeye or chuck (shabu-shabu style), separating the slices. Simmer over medium-low heat until cooked through with no pink remaining, about 3 to 4 minutes, reaching an internal temperature of at least 160 degrees F (71 degrees C).
4

Bring a small pot of water to a gentle simmer. Lower 4 large eggs in their shells and cook exactly 6 minutes for a soft yolk. Transfer to an ice bath for 1 minute, then peel.
5

Divide 4 cups cooked and hot short-grain white rice among bowls. Ladle beef and onion mixture with broth over the rice.
6

Nestle an egg in each bowl. Top with 4 thinly sliced green onions and 1/4 cup pickled ginger (beni shoga). Serve immediately.

Questions

Can I make Gyudon Beef Bowl gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Gyudon Beef Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Gyudon Beef Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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