Beef gyudon is so easy to make and is traditionally served with a raw egg. I get queasy with raw egg white so when I have it, I actually separate the egg yolk from the egg white and only eat the egg yolk. This was prepared for my brother and he asked for his egg to be fried so I obliged. As long as there’s a runny yolk, I think that pretty much completes the meal. It’s also traditionally served with pickled red ginger (beni shoga) but I actually prefer it with the sushi-type ginger (gari).
It’s best to use the thinly sliced beef you can find at Asian grocery stores because it just saves you so much time. If you can’t find them, you can always get a beef fillet, freeze it and shave off into slices. It’s best if you defrost it slightly because it’s hard to slice into a rock-hard frozen piece of beef.
Serves 4 (approx. 430 calories per serve)
Prep time: 10 mins (or more if you slice your own beef)
Cook time: 15 mins
1 onion, sliced
1 tbsp canola oil
500g beef, thinly sliced
1 tbsp sugar
2 tbsp sake
2 tbsp mirin
3 tbsp soy sauce
250ml beef stock (or dashi stock if handy)
2 tsp sesame seeds, toasted
1 tbsp pickled ginger, sliced
1 spring onion, sliced
Heat the oil in a saucepan and sautee the onions until softened.
Add the beef and brown all over. Add the sugar, sake, mirin, soy sauce and beef stock and let is simmer until sauce has reduced.
Meanwhile cook the egg to your choice. You can separate out to only have yolks, you can pan-fry the eggs or poach it.
Serve the beef with rice and egg. Garnish with spring onion, sesame seeds and pickled ginger.
More Beef Recipes
- Bolognese to Amaze
- Family Favourite Lasagne
- Peppercorn Braised Beef
- Miso Glazed Steak
- Quick and Easy Galbi Jim
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