Beef Gyudon Rice Bowl
Ingredients
- 500 g thinly sliced beef sirloin
- 320 g Japanese short-grain rice
- 2 onions
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 4 eggs
- 40 g pickled ginger
Nutrition (per serving)
- Calories
- 686 kcal
- Protein
- 41.2 g
- Carbohydrate
- 81.2 g
- of which sugars
- 13.7 g
- Fat
- 19.4 g
- of which saturates
- 7.4 g
- Fibre
- 2.2 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Halve and thinly slice the onions.
- 2
Combine the soy sauce, mirin, sake, sugar, and 150ml water in a wide frying pan and bring to a simmer.
- 3
Add the sliced onions and cook for 5 minutes until softened. Add the beef slices and cook for 3-4 minutes, separating them as they cook.
- 4
Make four gaps in the mixture and crack an egg into each. Cover with a lid and cook for 2 minutes until the whites are just set but yolks remain runny.
- 5
Spoon the rice into bowls and slide the beef, onion, and egg mixture on top. Serve with pickled ginger on the side.
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