Gyudon is a Japanese dish that usually has beef, raw eggs, rice, and onion. I love making it because it is super easy and tastes AMAZING! Yohei says that, in Japan, the eggs are added raw at the end of cooking. We don’t do this in America though because he doesn’t trust the safety of raw eggs here. This recipe has the eggs added last but cooked a bit before served. Anyways – have fun trying it out!
- 3-4 cups of Japanese rice (hitomebore or Botan)
- 2 green scallions
- 1 onion
- 3/4 pounds beef (thinly sliced)
- 2 tbsp mirin
- 2 tbsp soy sauce (only 1 tbsp if you will also be adding sake.)
- 3 large eggs
- 1 tbsp vegetable oil
- 2 tsp sugar (granulated)
- 2 tbsp sake (I don’t usually add sake in America, skip if you don’t want to.)
*A note about the rice. Because Yohei is Japanese, we eat a TON of rice. We actually have a rice cooker that we constantly make rice in. It usually takes about 20 minutes to cook our rice so we make sure to do this before we ever start cooking the rest of our meal. Once it’s done, the rice cooker keeps the rice warm until we are ready to eat it. Any left over rice we freeze in plastic wrap until later. We have used Japanese rice (technically made in California I think) that’s called Botan – Calrose rice. We buy it at Wal-mart. We recently found an Asian market though and now use hitomebore rice. It’s pictured below.
Step 1: Cut ingredients into smaller pieces.
Cut the onions into smaller chunks. I cut them into long thin pieces for Gyudon. Then cut the scallions into smaller pieces and the beef into long thin pieces. I struggled to find then meat at the store but you can always try looking at an asian market too. The meat is best for this recipe if it is super thin. The meat in the picture below is not quite as thin as I’ve used in the past but still works.
Step 2: Oil and onions.
Heat the 1 tablespoon of oil in a large pan. Add the onions and cook them over medium high heat until tender.
Step 3: Beef and sugar.
Add the 3/4 pounds of beef and 2 teaspoons of sugar. Stir occasionally and cook until the beef is no longer pink.
Step 4: Mirin and soy sauce. (Maybe sake)
Add the 2 tablespoons of Mirin and 2 tablespoons of Soy Sauce. (If you have sake then you could add only 1 tablespoon of Soy sauce and also 2 tablespoons of Sake. I’m super picky about my sake though so I rarely add it.)
Stir everything together once. Reduce heat and simmer 2-3 minutes.
Step 5: Add the Eggs.
Beat the 3 eggs in a bowl. Then add slowly to the top of the beef mixture. Try to add the egg as evenly as possible across all of it. Cover the frying pan and cook until the egg looks cooked enough. (do not stir.)
If you want to try to use raw eggs then you wouldn’t add the eggs yet. Just skip this step and I’ll explain in the next step. (I wouldn’t recommend eating raw eggs in America though.)
Step 6: Final preparations.
Place desired amount of rice in bowls. (Our rice is already cooked and waiting in the rice cooker.) Add desired amount of beef mixture onto the top of the rice. Usually so that it is completely covering the rice. Add a few scallions to the top and your done!
If you do decide to eat this with raw egg then you would crack one egg per bowl and put it directly in the center of the bowl. (You do this step after you’ve put the rice and beef mixture in the bowl. Once you’ve added the egg then you can add the scallions last.)