- 1 Tbs soy sauce
- 1 Tbs sugar
- 2 Tbs mirin, seasoned rice wine
- 2 Tbs sake, rice wine
- 1/2 cup dashi broth
- 2 slices ginger
- 4 oz onion, sliced (approximately 1/2 of medium size onion)
- 8 oz thinly sliced beef (I recommend sirloin, new york strip or ribeye)
- 2 eggs
- 2 cups rice
- benishoga, shredded pickled ginger
- chopped green onion
- Shichimi togarashi
- In a large skillet, combine soy sauce, sugar, mirin, sake, dashi and ginger. Cover and bring it to boil over high heat. Let it boil for 1 minute so alcohol will evaporates and flavor will combine.
- Reduce heat to medium high. Add sliced onion, cover and simmer for another minute.
- When onion is soften, remove ginger slices. Add thinly sliced beef and spread evenly on skillet. Stir occasionally so beef will cook evenly.
- minutes later or when beef is 3/4 way cooked, it will still be a little pink. This is time to add egg. I recommend you to crack eggs in a small bowl then pour into skillet, so there is no chance egg shell can get into gyudon. Cover and simmer for 1 minute for runny yolk, 2 minutes for medium cooked egg or 3 minutes for fully cooked egg.
- Serve in a bowl, on top of rice. Garnish with pickled ginger, chopped green onion and sichimi to your taste. Serve immediately and enjoy!
- Cook Time: 8 mins