吉野家 Silky Egg Gyudon Beef Bowl
吉野家 Silky Egg Gyudon Beef Bowl
Ingredients
For the Beef Bowl
- 800 grams beef
- 1 onion, sliced
- 8 eggs, beaten
- spring onion, chopped, for garnish
- rice, cooked, for serving
- vegetable oil, as needed
- sesame seeds, for garnish
For the Sauce
- 8 tablespoons soy sauce
- 4 teaspoons dark soy sauce
- 4 tablespoons mirin
- 4 tablespoons sake
- 4 teaspoons sugar
- 4 teaspoons corn flour
- 180 ml water
- black pepper, to taste
Instructions
- 1
Slice the onion and chop the spring onions. Set them aside. In a separate bowl, beat the eggs well and set aside.
⏱️ 3 min
- 2
In a medium bowl, whisk together all the sauce ingredients: soy sauce, dark soy sauce, mirin, sake, sugar, corn flour, water, and black pepper. Mix until the corn flour is fully dissolved.
⏱️ 2 min
- 3
Heat a small pan (or a wok for larger batches) over medium heat and add a drizzle of vegetable or sunflower oil. Add the sliced onion and fry for a few minutes until softened and translucent.
⏱️ 3 min
- 4
Add the beef to the pan with the onions and cook until it changes color, breaking up any clumps.
⏱️ 3 min
- 5
Pour in half of the prepared sauce. Let it simmer and reduce until it becomes glossy and slightly thickened, coating the beef and onions.
⏱️ 4 min
- 6
Pour the beaten eggs evenly over the beef mixture in the pan. Allow the bottom of the eggs to set.
⏱️ 1 min
- 7
Gently push the eggs inwards from the edges of the pan towards the center, creating a silky, soft texture. Drizzle the remaining sauce over the top of the eggs.
⏱️ 1 min
- 8
Continue to cook until the eggs reach your preferred doneness. For a silky and slightly undercooked texture, turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.
⏱️ 2 min
- 9
Serve immediately over hot rice. Garnish with sesame seeds and chopped spring onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
吉野家 Silky Egg Gyudon Beef Bowl
For the Beef Bowl
- 800 grams beef
- 1 onion, sliced
- 8 eggs, beaten
- spring onion, chopped, for garnish
- rice, cooked, for serving
- vegetable oil, as needed
- sesame seeds, for garnish
For the Sauce
- 8 tablespoons soy sauce
- 4 teaspoons dark soy sauce
- 4 tablespoons mirin
- 4 tablespoons sake
- 4 teaspoons sugar
- 4 teaspoons corn flour
- 180 ml water
- black pepper, to taste
Instructions
- 1
Slice the onion and chop the spring onions. Set them aside. In a separate bowl, beat the eggs well and set aside.
⏱️ 3 min - 2
In a medium bowl, whisk together all the sauce ingredients: soy sauce, dark soy sauce, mirin, sake, sugar, corn flour, water, and black pepper. Mix until the corn flour is fully dissolved.
⏱️ 2 min - 3
Heat a small pan (or a wok for larger batches) over medium heat and add a drizzle of vegetable or sunflower oil. Add the sliced onion and fry for a few minutes until softened and translucent.
⏱️ 3 min - 4
Add the beef to the pan with the onions and cook until it changes color, breaking up any clumps.
⏱️ 3 min - 5
Pour in half of the prepared sauce. Let it simmer and reduce until it becomes glossy and slightly thickened, coating the beef and onions.
⏱️ 4 min - 6
Pour the beaten eggs evenly over the beef mixture in the pan. Allow the bottom of the eggs to set.
⏱️ 1 min - 7
Gently push the eggs inwards from the edges of the pan towards the center, creating a silky, soft texture. Drizzle the remaining sauce over the top of the eggs.
⏱️ 1 min - 8
Continue to cook until the eggs reach your preferred doneness. For a silky and slightly undercooked texture, turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.
⏱️ 2 min - 9
Serve immediately over hot rice. Garnish with sesame seeds and chopped spring onions.
⏱️ 1 min