Gyu Don Bowl Recipe
Make Gyu Don Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Beef & Sauce
Toppings & Garnish
Method
Rice
- 1
Rinse the rice
Put 2 cups Japanese short-grain rice into a bowl. Rinse under cold running water, swirling with your hand and draining several times until the rinse water runs nearly clear (about 3–5 rinses). Drain in a fine-mesh sieve for 10–15 minutes.
- 2
Cook the rice
Combine the drained rice and 2.2 cups water in a rice cooker or a medium pot. If using a pot, cover, bring to a boil over medium-high heat, then reduce to low and simmer gently for 12–14 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a rice paddle or fork and keep warm until serving.
Beef & Sauce
- 3
- 4
Sauté onion
Heat 1 tbs vegetable oil in a large skillet or shallow saucepan over medium heat. Add the sliced onion and sauté, stirring occasionally, until soft and translucent (about 6–8 minutes).
- 5
Add garlic and beef
Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the thinly sliced beef in a single layer (work in two batches if necessary), and cook just until the edges begin to brown—about 1–2 minutes. It's fine if pieces are still slightly pink; they'll finish cooking in the simmering sauce.
- 6
Add liquids and simmer
Pour in 400 ml dashi stock, 80 ml soy sauce, 60 ml mirin, 60 ml sake, and add 2 tbs granulated sugar. Stir to dissolve the sugar and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook 5–7 minutes until the beef is tender and flavors have melded. Skim any foam from the surface if necessary.
- 7
Optional: Thicken sauce
If you prefer a slightly thicker glaze, dissolve 1 tsp cornstarch in 1 tbs cold water, then stir it into the simmering sauce and cook 30–60 seconds until the sauce slightly thickens. Remove from heat.
Toppings & Assembly
- 8
Cook the eggs (soft-poached)
Bring a medium pot of water to a gentle simmer (not a rolling boil). Add a splash of vinegar if desired to help the whites set. Using a spoon, create a gentle whirlpool and carefully crack each egg into a small cup then slide into the water. Poach for 6–7 minutes for a soft set white and runny yolk (adjust +/- 30 seconds for firmer/softer). Remove eggs with a slotted spoon and transfer to warm water to keep them hot, or place briefly in hot water to loosen membranes if you prefer to peel.
- 9
Divide and assemble bowls
Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving as a guideline — adjust to preference). Spoon the hot beef and as much sauce as desired over the rice, distributing evenly.
- 10
Top and garnish
Place one soft-poached egg on top of each bowl. Sprinkle the sliced scallions and toasted sesame seeds over the beef. Add a small pile (about 15 g) of pickled red ginger to each bowl. Finish with shichimi togarashi to taste for heat. Serve immediately so the egg yolk can mix into the beef and rice.