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Gyudon (Japanese Simmered Beef and Rice Bowls)

J. Kenji López-Alt
2 Servings

  • Ingredients
  • 1 small onion, slivered (about 4 ounces; 120g)
  • ½ cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
  • ¼ cup (60ml) dry sake
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (12g) sugar, plus more to taste
  • ½ pound (225g) thinly shaved beef ribeye or chuck steak (see note)
  • 1 teaspoon (5ml) grated fresh ginger
  • Salt

  • To Serve
  • 2 cups cooked white rice
  • 2 poached eggs (optional)
  • Sliced scallions
  • Beni-shoga (pickled ginger)
  • Togarashi

Directions

Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.