Gyudon with Onsen Egg
Tender beef and caramelized onions over steamed rice, topped with a silky soft-boiled egg. A Japanese comfort dish ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- ½ lb beef sirloin or ribeye, thinly sliced
- 1 medium onion, halved and thinly sliced
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 cups short-grain rice, cooked
- 2 large eggs
Instructions
- 1
Bring water to a boil in a small pot. Gently lower eggs and cook 6 minutes 30 seconds for soft yolks. Transfer to ice bath.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. When shimmering, add half the beef in a single layer and don't stir for 2 minutes.
- 3
Flip beef, cook 1 minute more until edges brown. Transfer to a plate. Repeat with remaining beef.
- 4
Add onion to the same skillet. Cook, stirring often, until soft and golden, about 5 minutes.
- 5
Pour soy sauce and mirin into the skillet. Return beef and any juices to the pan. Stir gently and simmer 1 minute.
- 6
Divide rice between two bowls. Top each with beef and onions, then carefully peel and place a soft-boiled egg on top.
- 7
Pour any sauce from the skillet over the bowl. Serve immediately.
Tools you’ll need
- small pot for eggs
- large skillet, 12-inch
- two serving bowls
- spoon
- tongs
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