Authentic Japanese Gyudon (Beef Bowl)

• •1 lb thinly sliced beef (ribeye, chuck, or short plate, sukiyaki or shabu-shabu cut), cut into bite-sized pieces
• •1 large yellow onion, peeled, halved, and sliced into 1/4-inch wedges
• •1 teaspoon fresh ginger, finely grated
• •1 cup dashi broth (Japanese soup stock)
• •3 tablespoon sake (Japanese cooking wine)
• •3 tablespoon mirin (Japanese sweet rice wine)
• •3.5 tablespoon soy sauce
• •1.5 tablespoon granulated sugar
• •4 cups warm cooked Japanese short-grain white rice
• •0.3 cup beni shoga (red pickled ginger), for garnish
• •2 whole scallions, thinly sliced, for garnish
• •4 large onsen tamago (soft-poached eggs) or raw egg yolks, optional
• • to taste shichimi togarashi (Japanese seven spice), for serving

Instructions

1. 1

   In a wide, deep skillet or medium saucepan, combine the dashi broth, sake, mirin, soy sauce, sugar, and grated ginger. Stir well and bring the mixture to a simmer over medium heat.

2. 2

   Add the sliced onions to the simmering broth. Cover with a lid or drop lid (otoshibuta) and simmer for 5 to 7 minutes over medium-low heat until the onions become tender and slightly translucent.

3. 3

   Spread the thinly sliced beef across the surface of the simmering onions, separating the sheets so they do not clump together. Simmer gently over medium-low heat for 3 to 5 minutes until the beef is just cooked through and no longer pink.

4. 4

   Skim off any foam or excess fat from the surface of the broth using a fine-mesh skimmer or spoon. Remove the skillet from heat.

5. 5

   Divide the warm steamed Japanese rice evenly among 4 deep bowls (donburi).

6. 6

   Using tongs or a slotted spoon, layer the simmered beef and sweet onions generously over the rice in each bowl. Spoon a few tablespoons of the warm savory cooking broth over the top of the beef and rice.

7. 7

   Garnish each bowl with a portion of beni shoga (red pickled ginger), sliced scallions, and an onsen tamago (or raw egg yolk) in the center if desired. Serve immediately with shichimi togarashi on the side.

Chef's Tips

• 💡Use well-marbled beef cut specifically for sukiyaki or shabu-shabu. If slicing beef at home, freeze the meat for 45-60 minutes first to make paper-thin slicing easier.
• 💡Do not overcook the beef; thinly sliced beef cooks in just a few minutes and will turn tough if boiled vigorously.
• 💡Cook the onions before adding the meat so they absorb the savory sauce and soften completely without overcooking the delicate beef.
• 💡An authentic Japanese drop lid (otoshibuta) helps circulate the broth evenly over the ingredients while cooking.