These Japanese-inspired beef and rice Gyudon bowls have the perfect balance between sweet and salty, with the running egg yolk from a fried egg, and slight crunch of sesame seeds and chopped green onions. Delicious and comforting.
This is a great recipe for anyone who wants to try their hands at cooking Japanese inspired food, but have been hesitant to do so because they’re slightly intimidated by it. Here, all you need to do is caramelize you onions, add your beef and vegetables, and let them simmer together with Mirin, stock and a few other spices – and you’ll have the perfect comforting weeknight meal. And doesn’t it look absolutely gorgeous with the fried egg on top? 
Japanese Inspired Beef and Rice Gyudon Bowls
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
These Japanese-inspired beef and rice Gyudon bowls have the perfect balance between sweet and salty, with the running egg yolk from a fried egg, and slight crunch of sesame seeds and chopped green onions. Delicious and comforting.
Ingredients
- 2 yellow onions, sliced
- 1 1/2 tbsp sesame oil
- 1 tbsp sugar
- 1 lb VERY thinly sliced beef chuck
- 2 tbsp Mirin
- 3 tbsp soy sauce
- 3/4 cup beef stock
- 4 eggs
- red bell pepper, thinly sliced
- 2 cups rice, cooked according to instructions
- chopped green onion
- sesame seeds for topping
Instructions
- Heat the sesame oil in a large pan over medium heat. Add in the sliced onions and cook for about 10 minutes, stirring often, until caramelized.
- Add in your bell pepper, beef, and sugar and cook until the beef has browned.
- Stir in your mirin, soy sauce, and beef stock and cook until the mixture has reduced, about 15-20 minutes.
- While the beef is cooking, cook your eggs to be sunny side up.
- Fill a bowl with rice, add on the gyudon, and top with an egg. Sprinkle chopped green onion and sesame seeds to garnish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Basics, Main Courses
- Cuisine: Asian-inspired, Japanese Inspired
Christine – it would be an extremely better recipe if you were more clear about what cut of beef you used. Just saying sliced beef could lead to very different results. What cut of beef did you use, flank, skirt, etc.?
Hi Todd, this is actually an editor (aka me) mistake. The recipe is with very thinly sliced beef chuck. Thank you for catching that!