Gyudon Recipe

1. Rinse and cook rice

Rinse the short-grain rice under cold running water, stirring with your hand until the water runs mostly clear (about 3–4 rinses). Drain and place rice in a rice cooker or pot. Add 360 ml water. Let rice soak 20–30 minutes if time allows, then cook according to your rice cooker or bring to a boil on the stovetop, reduce to low, cover and simmer 12–15 minutes, then rest off heat 10 minutes covered.

2. While rice soaks/cooks, thinly slice the onion into half-moons about 3 mm thick. Slice scallions thinly on a bias for garnish. If using eggs, prepare for soft-poaching (see egg directions below).

3. Prepare sauce

In a medium bowl or measuring cup combine dashi (400 ml), soy sauce (80 ml), mirin (60 ml), sake (50 ml), sugar (1.5 tbs), and grated ginger (1 tsp). Stir until sugar dissolves.

4. Cook onions

Heat a wide skillet or shallow pot over medium heat. Add 1 tsp neutral oil or a small splash of water if you prefer no added oil. Add the sliced onions and a pinch of salt, and sauté 3–4 minutes until they begin to soften and become translucent but not browned.

5. Simmer with sauce

Pour the prepared sauce into the skillet with the onions and bring to a gentle simmer over medium heat. Let simmer 2–3 minutes so the onions absorb flavor.

6. Add beef and finish

Add the thinly sliced beef in an even layer, pushing it into the simmering liquid. Allow the liquid to return to a gentle simmer; cook just until beef is no longer raw — about 2–4 minutes depending on thickness. Use chopsticks or tongs to separate slices. Taste the broth and adjust: add up to 1 tsp more sugar for sweetness or 1–2 tsp soy sauce for saltiness if desired. If sauce reduces too much before beef cooks, add 2–3 tbsp water to maintain moistness.

7. Once beef is cooked through and the onions are tender, remove from heat. Optionally stir in 1 tsp sesame oil for aroma.

8. Soft-poached eggs (onsen-style)

Bring 800 ml water and 1 tbsp rice vinegar to a gentle simmer in a medium saucepan. Reduce heat so water is at a bare simmer (not rolling). Crack each egg into a small ramekin. Using a spoon, create a gentle whirlpool and slip each egg into the water one at a time. Poach for 3–4 minutes for a runny yolk and set white. Remove with a slotted spoon and drain briefly on paper towel. Keep warm until serving.

9. Divide cooked rice into 4 bowls (about 150 g rice per serving). Spoon the beef and onion mixture over the rice, distributing both meat and sauce so each bowl gets some broth (about 125 g beef per bowl).

10. Top each bowl with pickled red ginger (benishoga) to taste (roughly 1 tbsp per bowl), a sprinkle of sliced scallions, and a light dusting of shichimi togarashi or ground pepper. If using, place a soft-poached egg on top of each bowl.

11. Serve immediately, offering extra soy sauce, pickled ginger, or shichimi at the table.