Simple Sweet and Savory Gyudon Recipe - Ingredient Links Included!
Visit any Japanese restaurant and the chances of finding gyudon in their menu is at a high 99%. This Japanese cuisine fixture is a type of donburi that consists of steamed white rice topped with different kinds of ingredients, like vegetables, fish, pork, egg, and more. Gyudon is a beef donburi variant with gyu being the Japanese word for beef. Served alongside caramelized onions, you have yourself a sweet, savory, and filling dish that’s perfect for your lunch breaks or even quick dinners.
Its origins can be traced back to 1872 when meat consumption was finally during the Meiji era. Yoshinoya beef bowl chain founder Eikichi Matsuda coined the term gyudon in the late 1800s, inspired by the gyunabe beef hotpot dish. With its simple recipe and affordable price, this dish is one of the most accessible Japanese meals out there, gaining lasting popularity among salarymen. Gyudon joins the ranks of sushi and ramen as famous Japanese dishes that you simply cannot pass up on.
We’ve borrowed this easy gyudon recipe from The Woks of Life and linked the top Japanese ingredients from Karman Foods’ selections that will help make your homemade gyudon a crowd favorite.
- Neutral oil (such as vegetable or canola oil)
- 2 medium onions (very thinly sliced)
- 1 pound very thinly sliced beef (450g, fatty beef chuck or ribeye)
- 2 teaspoons Coconut Secret Coconut Sugar Crystals
- 2 tablespoons Kikkoman Aji Mirin
- 2 tablespoons Kikkoman Soy Sauce
- 1 cup CJ Dasida stock (can also substitute beef or chicken stock)
- 4 eggs
- 4 cups cooked white rice (short grain or medium grain preferred)
- 1 scallion (chopped)
- 2 teaspoons toasted sesame seeds (optional)
- Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
- 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.
- Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
- 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 scallion and toasted sesame seeds, if using.