Cooking Japanese cuisine is easy once you have the staple ingredients. It seems that almost all Japanese dishes consist of many of the same sauces with a variety of different vegetables and meat proteins. And almost everything is served with rice. And we all know that the best foods are served ON rice and in a bowl. These rice-bowl dishes are called “donburi” in Japanese and have many variations. Today, we will discuss gyudon.
Gyudon is basically beef marinated in soy sauce, mirin and sake (staple ingredients in a Japanese kitchen), sauteed with onion and egg and served on steamed rice. And it is absolutely delicious.
Many Japanese cooks have their own variation or traditional recipe, so gyudon tends to always taste a little different, especially depending on the amount of sugar. Since the mirin already has sugar in it, we decide to omit the extra sugar. Here is our take on it:
Easy Gyudon (Beef on Rice)
Stovetop pan or pot and lid
Thinly sliced beef
2 tbsp oil (we use olive oil)
2 tbsp mirin (has sugar in it already!)
2 tbsp sake or cooking wine
- Saute onion in oil on medium-high heat until soft.
- Add enough soy sauce to cover onion. Add sake and mirin and bring to a simmer.
- Add beef, stir, and place lid on pan until beef is cooked.
- While the mixture is covered, wisk the eggs. Add to the mixture, pouring in a circular motion and recover with lid.
- Allow the eggs to cook in the mixture for about 2 minutes. Allow more time if you like your eggs cooked thoroughly. Less time if you like them raw.
- Turn off the heat and enjoy over white or brown rice!