Savory Sukiyaki Sauce Beef Rice Bowl (Gyudon)

A quick and comforting Japanese-style beef rice bowl featuring tender sliced beef, caramelized red onions simmered in savory sukiyaki sauce, and a runny soft poached egg.

Ingredients

• 300 g sliced beef
• 1 red onion
• 1 tbsp butter
• 4 tbsp sukiyaki sauce
• 1 tsp starch water
• 2 bowls cooked white rice
• 2 eggs
• 1 tsp rice vinegar
• to taste scallion sections
• to taste chopped green onions
• to taste crushed seaweed

Instructions

1. 1Blanch the Sliced Beef

   

   Add frozen sliced beef into a pot of boiling water along with green onion sections. Boil for 2 minutes to effectively remove impurities and reduce gamey odors before removing and setting aside.

   Tip: Do not skip blanching; it helps clear out foam and impurities for a cleaner taste.
2. 2Sauté Red Onions in Butter

   

   Melt a pat of butter in a clean pan over medium heat. Add the sliced red onions and sauté them until they soften and become translucent.

   Tip: Keep the heat moderate to prevent the butter from burning while the onions sweat.
3. 3Combine Beef and Onions

   

   Add the previously blanched beef slices directly into the pan with the sautéed red onions. Toss and stir-fry them together briefly to combine the flavors.

   Tip: Ensure the heat is steady so the ingredients meld nicely without sticking.
4. 4Simmer with Sukiyaki Sauce

   

   Pour sukiyaki sauce from a bottle directly into the pan over the beef and onions. Let everything simmer together on medium-low heat for 5 minutes to absorb the rich flavors.

   Tip: Simmering on medium-low allows the savory-sweet sauce to thoroughly penetrate the beef.
5. 5Thicken the Sauce

   

   Pour a small amount of prepared starch water into the pan while stirring gently. Simmer briefly until the liquid thickens into a rich, glossy sauce coating the beef and onions.

   Tip: Add the starch water gradually so you can control the thickness of the final sauce.
6. 6Assemble the Beef Bowl

   

   Spoon the cooked beef and onions neatly over a freshly prepared bowl of white rice. Drizzle the remaining rich pan sauce generously on top.

   Tip: Make sure the rice is hot so it absorbs the savory flavors of the drizzled sauce.
7. 7Cook the hot spring egg

   

   Bring water to a boil, turn off the heat, stir to form a vortex, add a little rice vinegar, drop in an edible raw egg, cover and simmer for 2 minutes.

   Tip: Stirring the water to create a vortex helps the egg white wrap neatly around the yolk.

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