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

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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.

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Questions

What internal temperature should Gyudon Beef Bowl reach?

For Gyudon Beef Bowl, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of sake in Gyudon Beef Bowl?

The entry for Gyudon Beef Bowl calls for 1/4 cup sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I make Gyudon Beef Bowl gluten-free?

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

Does Gyudon Beef Bowl contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Gyudon Beef Bowl?

One serving (the recipe makes 4) is about 540 calories, with 45 g protein, 60 g carbohydrate and 15 g fat, plus 1 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

How long does Gyudon Beef Bowl keep?

Refrigerate what is left of Gyudon Beef Bowl within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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