Gyudon (牛丼) – Japanese Beef and Egg Over Rice

Gyudon Japanese Beef and Eggs
Gyudon Japanese Beef and Eggs

Give this Quick and Easy Gyudon recipe a try! Easy Japanese Recipe for Japanese Beef and Egg Over Rice. Tender beef mixed with sweet onions and soft scrambled eggs in savory and sweet sauce in 10 min or less!

Hands-on Time: <5 min. Total Time: 10 min.

SHORT VERSION:

Microwave thinly slice onion (~1/2 onion) for 2 min. Beat eggs (2). In a skillet/pot, lay down sliced onions, thinly sliced beef ( ~ 0.5 lb), and add water (1T), Soy Sauce (1T), Mirin (1T), Rice wine (1T), Sugar (1t). Turn heat to medium, cover, cook until liquid reaches a boil (~ 3 min), pour eggs in. Cover and cook for ~2 min. Done! Serve dish over rice.

INTRO:

Beef and eggs (Gyudon) is my favorite Japanese donburi ((rice) bowl). The sauce, when cooked with onions and beef, sweet and savoy. Adding scrambled eggs to it adds additional rich and soft texture that I really love. This is a very easy dishes and the cooking steps and time can be reduced with couple of tricks. If you are worried about over cooking the beef, just use some of the fatty cuts (i.e. Ribeye) and slice them as thin as possible. Check out my tips and G.E.M. sections for more information. To serving, I would recommend using short grain rice. Give it a try. it is so simple and delicious!

TIP:

Tip.1

Slice onions thin and microwave for 1 to 2 min can reduce the total cooking time by half.

Tip.2

Just like my Oyakodon Recipe, taste the sauce during cooking to adjust to your liking.

Tip.3

Use thinly sliced beef or use a fatty or tender cut of beef for best results.

GOING THE EXTRA MILE (G.E.M.) – the small steps to take you dish to the next level

G.E.M.1

Cook the onion in the broth before adding beef if you have time. This takes longer but adds more onion flavors. 

G.E.M.2

Replace water with beef or chicken stock/broth for richer flavor.

G.E.M.3

Similar to my Oyajodon recipe, youcan add eggs in 2 steps for best combination of flavor and textures.

COOKWARE:

  • Skillet/pot (~ 6 or smaller, 2 Qt or smaller)
  • Knife
  • Cutting board
  • Measuring spoons

INGREDIENTS:

Gyudon Japanese Beef and Eggs
Ingredients

Protein

  • Thinly sliced beef, any cut, but I like ribeye most ~ 0.5 lb.
  • Egg – 2

Vegetable:

  • Onion – half.

Sauce/condiments/Spices:

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

  • Soy Sauce – 1T
  • Mirin – 1T
  • Sugar – 1t
  • Rice wine (i.e. sake or cooking wine) – 1T
  • Water  – 1 T.

BEFORE COOKING:

Prep.1

Gyudon Japanese Beef and Eggs
Prep

Slice Onion ( ½ onion) thin.

Prep.2

microwave in a small container for ~ 1 to 2 min.

Prep.3

Gyudon Japanese Beef and Eggs
Prep

Beat eggs (2).

COOKING STEPS:

Gyudon Japanese Beef and Eggs
Cooking Process

Cooking.1

In a skillet/pot, lay down sliced onions (1/2), thinly sliced beef (~0.5 lb), add water (1T), Soy Sauce (1T), Mirin (1T), Rice wine (1T), Sugar (1t). Cover and cook over medium heat to reach boil ~ 3 min. Gently mix so all the beef starts to change color.

(Optional) G.E.M.2

Replace water with beef or chicken stock/broth for richer flavor.

Cooking.2

Gyudon Japanese Beef and Eggs
Done Cooking!

Pour beaten eggs (2) over everything. Cover and cook for another ~ 1.5 to 2 min or until the eggs are cooked to your like.

(Optional) G.E.M.3

Add eggs in 2 steps for greater texture and flavor (see more detail from my Oyakodon recipe).

Turn heat off and It’s ready to serve!

Gyudon Japanese Beef and Eggs
Gyudon Japanese Beef and Eggs
Gyudon Japanese Beef and Eggs
Gyudon Japanese Beef and Eggs

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Gyudon - Japanese Beef and Egg Over Rice
Give this Quick and Easy Gyudon recipe a try! Tender beef mixed with sweet onions and soft scrambled eggs in savory and sweet sauce in 10 min or less!
Author:
Cuisine: Asian, Japanese, Chinese
Recipe type: Quick and Easy, Asian, Japanese, Chinese, Beef and Eggs
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • • Thinly sliced beef, any cut, but I like ribeye most ~ 0.5 lb.
  • • Egg - 2
  • • Onion – half.
  • • Soy Sauce – 1T
  • • Mirin – 1T
  • • Sugar – 1t
  • • Rice wine (i.e. sake or cooking wine) - 1T
  • • Water - 1 T.
Instructions
  1. Slice Onion ( ½ onion) thin.
  2. Microwave in a small container for ~ 1 to 2 min.
  3. Beat eggs (2).
  4. In a skillet/pot, lay down sliced onions (1/2), thinly sliced beef (~0.5 lb), add water (1T), Soy Sauce (1T), Mirin (1T), Rice wine (1T), Sugar (1t). Gently mix, cover and cook over medium heat to reach boil ~ 3 min.
  5. (Optional) Replace water with beef or chicken stock/broth for richer flavor.
  6. Pour beaten eggs (2) over everything. Cover and cook for another ~ 1.5 to 2 min or until the eggs are cooked to your like.
  7. (Optional) Add eggs in 2 steps for greater texture and flavor (see more detail from my Oyakodon recipe).
Notes
Slice onions thin and microwave for 1 to 2 min can reduce the total cooking time by half.
Just like my Oyakodon Recipe, taste the sauce during cooking to adjust to your liking.
Use thinly sliced beef or use a fatty or tender cut of beef for best results.
Cook the onion in the broth before adding beef if you have time. This takes longer but adds more onion flavors.
Replace water with beef or chicken stock/broth for richer flavor.
Similar to my Oyajodon recipe, youcan add eggs in 2 steps for best combination of flavor and textures.

 

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour PorkTeriyaki ChickenBraised Beef ShankFried Shrimp with eggsKung-Pao Chicken, and so much more. Click here to check out all my Chinese Recipes.

 

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