Express Gyudon Beef Bowl
Wafer-thin slices of beef and tender slivers of onion simmer in a savory-sweet dashi broth until they meld into a deeply comforting topping for hot steamed rice. Crowned with a runny soft-cooked egg and a sprinkle of pickled ginger, this is the iconic fast-food bowl that Japan perfected into an art form.
Ingredients
- 1 lb thinly sliced beef (ribeye or chuck roll)
- 1 large onion, halved and thinly sliced
- 1 cup dashi stock (or 1 cup water with 1 tsp dashi powder)
- 1/4 cup soy sauce
+ 9 more ingredients
Instructions
Combine dashi stock, soy sauce, mirin, sake, sugar, and grated ginger in a medium skillet or wide saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves.
Add the sliced onion to the broth and cook for 5-6 minutes until softened and translucent.
Spread the thinly sliced beef over the onions in the simmering broth. Do not stir vigorously; instead, gently separate any clumped pieces with chopsticks.
Cook the beef for 3-4 minutes, letting it simmer gently in the broth. Skim any foam that rises to the surface.
Divide hot steamed rice among four bowls. Spoon the simmered beef and onions over the rice, followed by a generous ladle of the cooking broth.
Top each bowl with a soft-cooked egg (halved to show the runny yolk) or a fresh raw egg yolk, a mound of pickled red ginger, and sliced green onions.
Serve immediately with shichimi togarashi on the side for those who want a little heat.
Nutrition Estimate
Per serving • Estimated by Blinner AI