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Gyudon Japanese Beef Bowls with Rice and Eggs

Gyudon Japanese Beef Bowls with Rice and Eggs
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Gyudon Japanese Beef Bowls with Rice and Eggs is a quick, savory, and comforting Japanese classic featuring tender thinly sliced beef simmered in a sweet and salty sauce, served over fluffy white rice and topped with soft-cooked eggs. This flavorful and easy-to-make dish is perfect for busy days and offers customizable options for various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 200g thinly sliced beef (ribeye or sirloin recommended)
  • 2 cups white short-grain Japanese rice or sushi rice
  • 1 medium onion, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 cup dashi stock or broth
  • 1 tablespoon sugar
  • 2–4 eggs (soft-poached, soft-boiled, or raw)

Optional Garnishes and Additions

  • Pickled ginger (beni shoga), to taste
  • 2 green onions, freshly chopped
  • Chili oil or shichimi togarashi, for spicy variation
  • Thinly sliced mushrooms or tofu, as vegetarian beef substitute
  • Brown rice, for rice alternative
  • Small amount of shredded cheese, for cheesy variation

Instructions

  1. Cook the Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch. Cook the rice using a rice cooker or stovetop method until fluffy and fully cooked, then set aside.
  2. Prepare the Sauce: In a bowl, combine soy sauce, mirin, dashi stock, and sugar. Stir until the sugar dissolves completely, creating a savory-sweet base sauce.
  3. Cook Onions and Beef: Heat a pan over medium heat and sauté the thinly sliced onions until they become translucent and slightly caramelized to bring out their sweetness. Add the thinly sliced beef and stir-fry briefly until it begins to brown yet remains tender.
  4. Add Sauce and Simmer: Pour the prepared sauce over the beef and onions. Let the mixture simmer gently for about 5 minutes, allowing the beef to absorb the rich flavors while maintaining tenderness.
  5. Prepare the Eggs: Cook the eggs separately according to your preference—soft-poached, soft-boiled, or raw (if safe and fresh). Set aside to use as the creamy topping.
  6. Assemble the Bowls: Place a generous serving of cooked rice into each bowl. Top with the simmered beef and onions mixture, then gently add the prepared egg on top. Garnish with chopped green onions and pickled ginger, if desired.

Notes

  • Use thinly sliced beef such as sukiyaki or shabu-shabu cuts for quick cooking and tender texture.
  • Do not skip dashi stock as it provides authentic umami depth; substitute only if necessary.
  • Adjust sugar and mirin quantities to balance sweetness according to your taste.
  • Experiment with different egg preparations for variety; soft-poached eggs work best for creaminess.
  • Fresh garnish like green onions and pickled ginger brighten the dish and complement the rich flavors.

Nutrition

Keywords: Gyudon, Japanese beef bowl, beef and rice bowl, quick Japanese recipe, egg topped rice bowl, savory beef bowl

Find it online: https://recipesemilly.com/gyudon-japanese-beef-bowls-with-rice-and-eggs/