Now that I took a little break from experimenting with Japanese foods, I am back to it! With the recipes for dorayaki and abura soba done, I am moving on to one of the most popular Japanese dishes, gyudon. Unsure of what gyudon is? Think Yoshinoya. The beef bowls are originally from Japan, and yes, even Yoshinoya itself. Normally, I never dine at fast food, but I had to give it a try when I was in Tokyo. The regular beef bowls actually tasted very similar to the ones in the States, but there was one particular variation that I actually very much enjoyed: gyudon topped with a raw egg yolk and lots of green onions on a bed of rice. Now that is one gyudon that I can go for!
- 1 lb thinly sliced rib eye
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 medium onion peeled and sliced
- 1 cup dashi
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 ½ tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- salt and white pepper
- 6 cups cooked rice
- ¼ cup green onions thinly sliced
- 4 fried eggs
- ¼ cup pickled ginger
- 2 tablespoons togarashi
- Combine rib eye with cornstarch and mix until beef is well coated. Let sit at room temperature for 30 minutes.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add sliced onion and saute until the onions are softened, about 5-6 minutes.
- Add marinated beef and cook until browned. Add dashi, sake, mirin, soy sauce, sugar, ginger, and garlic. Bring to a simmer, reduce the heat to low, and continue to cook for 10-15 minutes. The liquid should barely be bubbling. Season with salt and white pepper.
- Portion rice into 4 bowls. Top with beef mixture, a fried egg, green onions, pickled ginger, and togarashi. Serve immediately.
**Helpful tips and common mistakes
When preparing Japanese foods, you will discover that there are certain ingredients that are present in almost every dish. Dashi, soy sauce, mirin, and sake are some of the staples that help create the flavors of ramen, curry, and yes, gyudon. If you're in a hurry but want an authentic version of Yoshinoya, you can whip up this bowl in no time.
Gyudon is literally a beef bowl. Rice is topped with slow-simmered beef and a pile of green onions. This variation with an egg is similar to the one I had in Japan except my version features a fried egg. If you find fresh eggs, try it the authentic way with a raw egg yolk. It's delicious, trust me.
I discovered that because the beef is so thinly sliced, it helps to marinate it in cornstarch. The cornstarch acts as a shield, protecting the beef from overcooking. It also thickens the sauce beautifully.
Once the meat is browned, add the seasonings and bring the mixture to a simmer over medium-low heat. Reduce the heat to the lowest setting on your stove and continue to cook the beef for another 10-15 minutes. You want to cook the beef low and slow to prevent it from toughening up. For best results, let the beef sit in the sauce overnight, almost marinating the meat. This will allow the beef to be the most flavorful gyudon.
Serve your bowl with pickled ginger and togarashi for some spice. Just like Yoshinoya, only 100 times better!
For more rice bowl inspiration check out these Korean spicy chicken bowls!