Gyudon Beef Bowl
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.
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.