Gyudon is a kind of Japanese donburi dish made of thinly sliced beef simmered with sliced onions in a sweet and savory sauce, served over a bowl of warm rice. It is often served topped with condiments such as red ginger and shichimi (a mixture of seven spices), as well as a semi-cooked or raw egg. Gyudon is a hearty and comforting dish popular among all generations in Japan.
Gyudon originates from a dish called “gyumeshi”, which was a stewed beef and vegetable dish commonly enjoyed in the late Meiji Era (1868-1912.) People would put the leftover beef from gyumeshi over rice and eat it together. This practice is believed to have led to the birth of gyudon.
Later, what is known to be one of the most popular gyudon chains in Japan, "Yoshinoya", went on to sell gyudon. Yoshinoya quickly became popular among Japanese people, and many stores began opening up across the country.
Following Yoshinoya, other chain restaurants, such as Sukiya and Matsuya specializing in Gyudon, began popping up, and now there are more than 4,500 gyudon specialty shops across Japan. This number is more than the amount of sushi chain restaurants in Japan!
Gyudon is cheap, tasty, filling, and can be eaten quickly, making it popular among college students and the working class. The "tsuyu daku" method, which is a method of pouring a generous amount of gyudon broth over rice has also become well-liked.
Luckily, gyudon is a very easy dish to make at home. The ingredients are simple, and you can use any seasonings you have in your pantry to make gyudon special.
In this recipe, we are going to introduce a version of gyudon served with onsen tamago. Although onsen tamago may seem similar to a half-boiled egg, the egg white is soft and jelly-like, while the yolk is moderately firm. It makes the perfect topping for gyudon!
Originally, onsen tamago was boiled in hot spring steam and served in hot spring resorts, thus receiving the name "onsen (hot spring)" tamago. The tender eggs pair lovely with the stewed beef and onions, and the base of rice ties everything together.
We hope you’ll enjoy our gyudon recipe with onsen tamago and make it for yourself at home!
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Total servings: 2
- 500g Warm Cooked Rice
- 250g Thinly Sliced Beef
- 1 Medium Onion
- 2 Eggs
- 200ml Water
- 60ml Soy Sauce
- 50ml Sake
- 50ml Mirin
- 30g Sugar
This saucepan is called a Yukihira pot and is commonly used in Japanese households. It is convenient for simmered dishes or making miso soup. This product is made of stainless steel, which conducts heat well and prevents ingredients from sticking to the pan, making it easy to use. Also, the handle is made of wood, so you can grip it without getting it hot.
1) Gathering the Ingredients
Gather all of the ingredients together.
2) Slicing the Onions
Cut the onion in half and then slice it into 1cm pieces.
3) Simmering the Onions
Add the water and seasonings, and sliced onions and bring to a simmer over medium heat.
4) Cooking the Beef
When the sauce comes to a simmer, add the sliced beef and distribute it into the sauce. Remove any foam that comes to the surface with a ladle or sieve. Then, allow the beef to simmer for 10 minutes.
5) Making Onsen Tamago
While the gyudon is cooking, bring a small pot of water to a gentle boil and turn off the heat right before it reaches a boil. Add the eggs to the pot using a slotted spoon and cover with a lid.
6) Cooling Down the Eggs
After 10 minutes, remove the eggs and place them into a bowl of ice water. Keep them in the ice water for about 10 minutes or until they are fully cooled. After they have cooled down, you can crack them into a separate bowl.
7) Assembling Gyudon
Add warm rice to a bowl, and then top with the gyudon and onsen tamago. You can also pour over the remaining sauce from the beef and onion mixture if you wish.
8) Serving Gyudon
Top the gyudon with red pickled ginger or shichimi if you like, and enjoy!