Gyudon Recipe

Make marinade and marinate beef

In a bowl combine 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs sugar, 1 tsp grated ginger, and 1 tsp minced garlic. Stir until sugar dissolves. Add the thinly sliced beef and toss to coat. Marinate at room temperature for 10–15 minutes or refrigerate up to 1 hour. Bring to room temperature before cooking if chilled.

Cook beef

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp neutral oil. Drain excess marinade from beef (reserve marinade). Add beef in a single layer, working in batches if necessary, and sear 1–2 minutes per side until just browned but still tender. Return all beef to the pan, pour reserved marinade and 2–3 tbs of prepared Sweet Soy (see separate section) into the pan, and toss 30–60 seconds to glaze and heat through. Remove from heat and keep warm.

Combine 1/4 cup soy sauce, 2 tbs mirin, 1 tbs sugar, and 1/4 cup dashi or light broth in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and set aside. Use 2–3 tbs with the beef when glazing and reserve remainder for drizzling over rice when assembling bowls.

Prepare 66°C eggs (sous-vide style)

If you have a sous-vide: preheat water to 66°C (150.8°F). Gently lower eggs and cook 45 minutes. If you don't have sous-vide: bring a pot of water to a gentle simmer (not rolling boil). Carefully add eggs and cook 12 minutes, then immediately transfer to an ice bath for 5 minutes — this yields a soft-set white and jammy yolk close to the desired texture. Peel eggs carefully after cooling and keep warm briefly in a bowl of hot water if needed.

Place thinly sliced red onion in a jar or bowl. In a small saucepan warm 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt just until sugar dissolves. Pour the hot pickling liquid over the onions, press down so they are submerged, and let cool to room temperature. Refrigerate at least 15 minutes (best 30 minutes) before serving. Reserve pickling liquid in the fridge for up to 1 week.

Grill or sauté bok choy & mushrooms

Toss halved baby bok choy and mushrooms with 1 tsp neutral oil and 1/4 tsp salt. Heat a grill pan or skillet over high heat until very hot. Grill or sear bok choy cut side down 1–2 minutes until nicely charred, flip and cook 30–45 seconds more until just tender. Sear mushrooms 2–3 minutes until browned and cooked through. Remove from heat and keep warm. Optionally brush a little reserved Sweet Soy on vegetables for extra glaze.

If using store-bought fukujinzuke, roughly chop larger pieces so they’re spoonable. Place 3 tbs in a small ramekin to serve alongside each bowl or spoon directly onto the assembled gyudon bowls as a sweet, crunchy relish.

Divide 4 cups cooked short-grain rice evenly among four bowls (about 1 cup rice per serving). Spoon a generous portion of glazed beef over each bowl of rice. Arrange grilled bok choy and mushrooms to the side. Place one peeled 66°C egg on top of each bowl (or halve if preferred). Add a small spoonful (about 3 tbs total divided) of fukujinzuke relish to each bowl and a few pickled red onion slices. Sprinkle sliced negi and toasted sesame seeds over the bowls. Drizzle additional Sweet Soy (about 1 tbs per bowl) to taste and finish with a light dusting of shichimi or togarashi if using.

Serve immediately while warm. Provide extra tare and fukujinzuke on the side.