Gyudon Rice Bowl

Gyudon Rice Bowl


Servings: 4 people

Cooking Time: 40 minutes 


  • 2 medium onions (very thinly sliced)
  • 500g Beef - very thinly sliced beef 
  • 2 teaspoons sugar
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup dashi stock or beef or chicken stock
  • 4 eggs
  • 4 cups cooked white rice (short grain or medium grain preferred)
  • 1 spring onion, chopped
  • Cucumber, thinly sliced 


  1. In a large skillet, heat 2 tablespoons oil over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
  2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
  3. Meanwhile, add water in a pot and add the eggs when the water starts to boil. Cook for 5-6 minutes till it’s soft-boiled. 
  4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped spring onions and cucumber. 

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