Elevated Yoshinoya Silky Egg Gyudon Beef Bowl
Elevated Yoshinoya Silky Egg Gyudon Beef Bowl
Ingredients
- 800 g beef
- 1 onion, sliced
- 8 eggs, beaten
- 4 stalks spring onion, chopped, for garnish
- 4 servings rice, cooked
- 1 tablespoon vegetable oil, or sunflower oil, as needed
- 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
- as needed black pepper
Instructions
- 1
Slice the onion and chop the spring onions, then set them aside.
⏱️ 3 min
- 2
Crack the eggs into a bowl and beat them well.
⏱️ 1 min
- 3
In a separate bowl, mix all the sauce ingredients together: soy sauce, dark soy sauce, mirin, sake, sugar, corn flour, water, and black pepper.
⏱️ 2 min
- 4
Heat vegetable or sunflower oil in a large pan or wok over medium heat.
⏱️ 1 min
- 5
Add the sliced onion to the pan and fry for a few minutes until softened.
⏱️ 3 min
- 6
Add the beef to the pan and cook until it changes color.
⏱️ 4 min
- 7
Pour in half of the prepared sauce and let it reduce until it becomes glossy and slightly thickened.
⏱️ 3 min
- 8
Pour the beaten eggs into the pan over the beef and let the bottom set.
⏱️ 2 min
- 9
Gently push the eggs inwards from the edges. Drizzle the remaining sauce over the top.
⏱️ 2 min
- 10
Cook until your preferred doneness. For a silky and slightly undercooked egg, turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.
⏱️ 3 min
- 11
Finish with sesame seeds and chopped spring onions, and serve immediately with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Elevated Yoshinoya Silky Egg Gyudon Beef Bowl
- 800 g beef
- 1 onion, sliced
- 8 eggs, beaten
- 4 stalks spring onion, chopped, for garnish
- 4 servings rice, cooked
- 1 tablespoon vegetable oil, or sunflower oil, as needed
- 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
- as needed black pepper
Instructions
- 1
Slice the onion and chop the spring onions, then set them aside.
⏱️ 3 min - 2
Crack the eggs into a bowl and beat them well.
⏱️ 1 min - 3
In a separate bowl, mix all the sauce ingredients together: soy sauce, dark soy sauce, mirin, sake, sugar, corn flour, water, and black pepper.
⏱️ 2 min - 4
Heat vegetable or sunflower oil in a large pan or wok over medium heat.
⏱️ 1 min - 5
Add the sliced onion to the pan and fry for a few minutes until softened.
⏱️ 3 min - 6
Add the beef to the pan and cook until it changes color.
⏱️ 4 min - 7
Pour in half of the prepared sauce and let it reduce until it becomes glossy and slightly thickened.
⏱️ 3 min - 8
Pour the beaten eggs into the pan over the beef and let the bottom set.
⏱️ 2 min - 9
Gently push the eggs inwards from the edges. Drizzle the remaining sauce over the top.
⏱️ 2 min - 10
Cook until your preferred doneness. For a silky and slightly undercooked egg, turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.
⏱️ 3 min - 11
Finish with sesame seeds and chopped spring onions, and serve immediately with cooked rice.
⏱️ 1 min