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Gyudon 牛丼

Quick, warm, and hearty, in Japan I always had a hot bowl in the afternoon with a raw egg. In the US this is a weekly stable with an onsen tomago (poached egg).

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Yield: 4 servings
Serving size: 1 bowl


  • 2 Tbs Sugar
  • 1 Cup Dashi
  • 2 Tbs Sake
  • 4 Tbs Mirin
  • 4 Tbs Soy sauce
  • 1 Medium Yellow onion
  • 1 lb Thinly sliced rib eye or chuck
  • 2-4 Poached eggs
  • 1 Green onion
  • Pickled red ginger (Beni shōga (紅生姜))
  • Cooked white rice


  1. Slice yellow onion into thin slivers.
  2. Add sugar, dashi, sake, mirin and soy sauce to a pan and bring to a gentle boil. 
  3. Add yellow onion and boil until almost translucent.
  4. Meanwhile poach eggs.
  5. Add beef. Gently poke, do not stir, until no more red. Remove from heat.
  6. Serve beef over hot bowls of rice. Top with an egg and garnish with beni shōga and green onions.