Yoshinoya Style Japanese Beef Bowl (Gyudon)

Recreate the classic Japanese beef bowl at home with tender beef slices, sweet savory onions, and a glossy raw egg yolk served over warm white rice.

Ingredients

• 500 g thinly sliced beef
• 2 whole onions
• 3 tbsp Japanese sukiyaki sauce
• 1 tbsp starch sauce
• 2 cups cooked white rice
• 2 large edible raw eggs
• 1 tsp black sesame seeds

Instructions

1. 1Blanch the Beef Slices

   

   Bring a pot of water to a rolling boil, then use chopsticks or tongs to add the beef slices. Cook the beef until it is just done, then remove it from the water and set it aside on a plate.

   Tip: Do not overcook the beef during blanching, as it will be cooked a second time in the wok with the sauce and onions.
2. 2Remove Cooked Beef

   

   Carefully pick up the cooked beef slices out of the hot water using chopsticks and place them onto a white patterned plate to rest while you prepare the aromatics and sauce.

   Tip: Ensure all the meat is thoroughly removed before proceeding to stir-fry the onions.
3. 3Stir-fry the onions

   

   Add the sliced onions into the black wok and stir-fry them until fragrant.

   Tip: Stir-fry on medium heat until the onions start to become translucent and release their aroma.
4. 4Add Sauce and Onions

   

   Pour Japanese Sukiyaki sauce and starch sauce into the wok containing the sliced onions. Stir-fry the mixture together until fragrant and the sauce begins to blend with the onions.

   Tip: Keep the heat at medium to prevent the sauce from burning too quickly while reducing.
5. 5Combine Beef with Onions and Sauce

   

   Transfer the previously cooked beef slices from the plate back into the wok, adding them directly into the simmering mixture of onions and seasoned sauce.

   Tip: Toss the beef gently to ensure every slice is fully coated in the Sukiyaki sauce.
6. 6Simmer and Thicken

   

   Continue to stir-fry the beef and onions together in the wok until the sauce reduces, thickens, and becomes sticky and glossy.

   Tip: Stir continuously to ensure the starch sauce thickens evenly without sticking to the bottom of the wok.
7. 7Assemble the beef bowl

   

   Remove the cooked beef and onions from the heat, and spoon them over a plate of freshly prepared white rice.

   Tip: Make sure to spoon some of the rich sauce over the rice so every bite is flavorful.
8. 8Add a raw egg

   

   Create a small indentation or well in the center of the beef and rice, then crack an edible raw egg right into the middle.

   Tip: Use a fresh, pasteurized edible egg for safety when serving raw.

Storage & Reheating

Burn It Off

Frequently Asked Questions