If you are in the mood for a savory and satisfying meal, this Japanese Beef Rice Bowl (Gyudon) with Soft Boiled Egg is the perfect choice. Packed with tender sliced beef, sweet and savory onions, and a luscious soft boiled egg, it’s a comforting dish that’s easy and quick to prepare. Whether you are enjoying it for lunch, dinner, or a late-night snack, this Gyudon will surely satisfy your taste buds.
Tips to make the Japanese Beef Rice Bowl (Gyudon) with Soft Boiled Egg recipe:
1. Choose the Right Cut of Beef: Opt for thinly sliced ribeye or sirloin for the best texture. You can often find these cuts pre-sliced at Asian markets. The thin slices cook quickly and absorb the delicious flavors of the sauce.
2. Prepare Ingredients in Advance: Chop the onions and measure out your soy sauce, mirin, and sake before you start cooking. Having everything ready makes the cooking process smooth and effortless.
3. Perfect Soft Boiled Eggs: To achieve the perfect soft-boiled egg, boil the eggs for 6-7 minutes and then immediately transfer them to an ice bath to stop cooking. This ensures a runny yolk that adds richness to the dish.
4. Use Dashi Stock: If available, use dashi stock as the base instead of water. Dashi enhances the umami flavor of the dish and provides an authentic taste.
5. Fresh Rice: Serve the Gyudon over freshly cooked Japanese short-grain rice. Its slightly sticky texture holds up well to the savory beef and sauce, creating a cohesive and delicious bowl.
How to Make Savory Japanese Beef Rice Bowl (Gyudon) With Soft Boiled Egg Recipe?
Savory Japanese Beef Rice Bowl (Gyudon) With Soft Boiled Egg Recipe
Equipment
- 1 Saucepan For cooking the beef
- 1 Pot For cooking the soft boiled egg
Ingredients
- 200 g Thinly sliced beef Preferably ribeye or sirloin
- 1 medium Onion Sliced
- 200 ml Dashi stock Can substitute with chicken or beef broth
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- to serve Cooked rice
- 2 units Eggs
- 1 tbsp Vinegar For boiling the eggs
Instructions
- In a saucepan, combine dashi stock, soy sauce, mirin, sake, and sugar. Bring to a boil.
- Add sliced onions and cook until they become soft.
- Add the thinly sliced beef and cook until the beef is no longer pink.
- Bring a pot of water to a gentle boil. Add a tablespoon of vinegar.
- Carefully lower the eggs into the boiling water and cook for 6 minutes.
- Transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully.
- Serve the cooked beef and onions over a bowl of steamed rice.
- Top each bowl with a soft boiled egg.
- Garnish with sliced green onions or pickled ginger if desired.
Notes
Nutrition
