Gyudon is a Japanese beef and rice bowl.  In Japan it is usually served with a raw egg yolk on top.  In this version the egg is beaten and added to the dish to cook before serving.  Or just leave it out if you prefer.



2-3 people

Time to Make

  • 5 minutes of preparation
  • 15 minutes of cooking


  • 1 large onion
  • 2 green onions
  • 3/4 pound thinly slice beef
  • 1 tablespoon oil
  • 2 teaspoon sugar
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 3 large eggs, beaten (optional)
  • 3 cups cooked Japanese rice
  • pickled ginger for garnish


  1. Cut the onion and green onions into thin slices.  Chop the meat into small pieces.
  2. Heat a large skillet over medium high heat and cook the onions (reserve the green onions until the end) in the oil until they soften.  Add the meat and sugar and cook until browned.  Stir in the sake, mirin, and soy sauce.
  3. Reduce the heat and simmer until the liquid is reduced by about half.  Evenly pour the eggs, if using, cover and cook until the egg is set.  Sprinkle with the green onions.
  4. Place the beef and egg on a bed of steamed rice and pour over any remaining sauce.

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