Japanese Beef Donburi
Onsen Egg (Gyudon)
A quick and savory Japanese beef bowl featuring thinly sliced fatty beef and onions simmered in a rich soy-mirin glaze, crowned with a silky soft-boiled onsen egg.
Gyudon, or Japanese beef rice bowl, is a beloved comfort food across Japan, celebrated for its speed, simplicity, and deeply comforting flavors. Tender slices of beef and sweet onions absorb a savory-sweet dashi and soy glaze, then cascade over steaming hot rice. The addition of a velvety onsen egg ties the whole bowl together for the ultimate satisfying meal.
Ingredients
- 300 g fatty beef slices
- 0.5 onion
- 1 pasteurized egg
- 3 tbsp oyster soy sauce
- 2 tbsp mirin
- 0.5 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp starch
- to taste water
- to taste white sesame seeds
- to taste green onions
- 1 bowl steamed white rice
Instructions
- 1Slice the onion
Take half an onion and slice it into thin strips on a wooden cutting board using a sharp kitchen knife.
Tip: Keep the slices uniform so they cook evenly and soften nicely when stir-fried. - 2Mix the Sauce Ingredients
Combine 3 tablespoons of oyster soy sauce, 2 tablespoons of mirin, half a tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch, and an appropriate amount of water in a striped bowl. Stir thoroughly with a spoon until well blended.
Tip: Make sure the starch is fully dissolved to prevent lumps when simmering the sauce later. - 3Prepare the Onsen Egg
Place a pasteurized egg into a glass bowl filled with 70 degrees Celsius warm water. Cover the bowl and let the egg soak for 10 minutes to achieve a soft-boiled onsen texture.
Tip: Maintain the water temperature around 70 degrees Celsius for the optimal runny yolk consistency. - 4Sauté the Onions
Add a little oil into a hot pan, then add the sliced onions. Stir-fry over medium heat until the onions are softened and their color changes.
Tip: Cook the onions until translucent to unlock their natural sweetness for the beef bowl. - 5Pan-Fry the Fatty Beef
Add quality fatty beef slices into the pan on top of the sautéed onions. Pan-fry until both sides are browned and fragrant.
Tip: Choose well-marbled fatty beef slices to ensure a rich milky aroma and tender texture. - 6Simmer with Sauce
Pour the previously prepared sauce mixture over the browned beef and onions in the pan. Bring to a boil and let it simmer for 1 minute until fragrant and rich.
Tip: Simmering for just 1 minute ensures the beef remains tender while absorbing the savory glaze. - 7Assemble the Rice Bowl
Prepare a bowl of freshly cooked white rice and evenly lay the cooked beef and onion mixture over the top, ensuring the flavorful meat covers the rice.
Tip: Make sure the rice is piping hot so it absorbs the savory juices of the beef. - 8Add the Onsen Egg
Carefully crack and place the pasteurized onsen egg that has soaked for 10 minutes right on top of the beef and rice bowl.
Tip: The yolk should remain runny and jiggle slightly for the best texture when mixed. - 9Garnish the Dish
Sprinkle a generous amount of white sesame seeds and freshly chopped green onions over the beef bowl to add aroma and color.
Tip: Add the green onions right before serving to maintain their fresh crunch and vibrant color.
