Gyu Don Recipe

Name: Nagomi Japanese Restaurants GYU DON Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g thinly sliced beef (ribeye or chuck), preferably sukiyaki-style; 1 large yellow onion, thinly sliced; 240 ml dashi stock (or low-sodium chicken stock as substitute); 60 ml soy sauce; 60 ml mirin; 60 ml sake; 2 tbs granulated sugar; 1 tsp ginger, grated (optional, for aroma); 2 cups short-grain Japanese rice, rinsed; 480 ml water (for cooking rice); 2 tbs pickled red ginger (beni shoga); 2 tbs green onions, thinly sliced; 1 tsp toasted sesame seeds; 1 tsp shichimi togarashi (Japanese seven-spice) or chili flakes; 1 tsp vegetable oil or neutral oil; 10 g unsalted butter (optional, for richer finish); 4 each raw egg or onsen tamago (optional; one per serving)

Inspired by Nagomi Japanese Restaurant

Time40m

Serves4

Beef w / onion over rice

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Ingredients

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Beef & Sauce

1 1/8 lb (500 g) thinly sliced beef (ribeye or chuck), preferably sukiyaki-style

1 large yellow onion, thinly sliced

1.01 cup (240 ml) dashi stock (or low-sodium chicken stock as substitute)

1/4 cup (60 ml) Aged soy sauce

1/4 cup (60 ml) Mirin

1/4 cup (60 ml) Sake

2 tbs granulated sugar

1 tsp ginger, grated (optional, for aroma)

Rice & Toppings

2 cups short-grain Japanese rice, rinsed

2.03 cup (480 ml) water (for cooking rice)

2 tbs pickled red ginger (beni shoga)

2 tbs green onions, thinly sliced

1 tsp toasted sesame seeds

1 tsp shichimi togarashi (Japanese seven-spice) or chili flakes

Finishing & Optional

1 tsp vegetable oil or neutral oil

1/3 oz (10 g) unsalted butter (optional, for richer finish)

4 each raw egg or onsen tamago (optional; one per serving)

Method

Rice & Prep

Rinse and cook rice

Rinse the short-grain rice under cold water until the rinse water runs mostly clear. Drain and combine with 480 ml water in a rice cooker or a pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff before serving.

While rice cooks, slice the onion thinly (half-moon slices) and trim/slice the beef if not pre-sliced. Measure sauce ingredients so they are ready.

Make Sauce and Cook Onions

In a medium skillet or wide saucepan over medium heat, add 240 ml dashi, 60 ml soy sauce, 60 ml mirin, 60 ml sake, 2 tbs sugar, and 1 tsp grated ginger (if using). Stir and bring to a gentle simmer.

Add the thinly sliced onion to the simmering sauce. Cook, stirring occasionally, until the onions are translucent and tender (about 5–8 minutes). Taste the liquid and adjust sweetness or salt by adding a little more sugar or soy sauce if desired.

Cook Beef

Push the onions to the side so there is room in the pan. Add 1 tsp oil to the empty space and increase heat to medium-high. Add the thinly sliced beef in a single layer as much as fits; sear briefly 20–40 seconds on each side until just browned — it will cook quickly because it is thin. If using a very crowded pan, cook in batches to avoid steaming.

Once beef is mostly cooked, pour any remaining sauce over the beef and onions, simmer 1–2 minutes to combine flavors and finish cooking. If using butter, stir in 10 g now for a glossy finish. Taste and adjust seasoning.

Assemble & Serve

Divide cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if 2 cups dry yields ~4 servings—adjust if you prefer larger portions).

Using tongs or a slotted spoon, place a generous portion of beef and onions with some sauce on top of each rice bowl.

Garnish each bowl with pickled red ginger (about 1/2 tbs), sliced green onions, a sprinkle of toasted sesame seeds, and a dusting of shichimi togarashi to taste. If desired, top each bowl with a raw egg yolk or onsen tamago; the heat from the beef will lightly warm it and add richness.

Serve immediately. Provide extra soy or shichimi at the table for individual seasoning.