Japanese Beef Rice Bowl (Gyudon)

300g ribeye steak
2 cups Japanese rice
1 large onion
2 garlic cloves
1 thumb-sized ginger
2 spring onions
2 eggs
Vegetable oil

The Sauce

2 tablespoons sake
2 tablespoons mirin
2 tablespoons Japanese light soy sauce
1 tablespoon honey

The Miso Soup

500ml chicken stock
1 tablespoon miso paste
1 tablespoon dried wakame seaweed

PREPARATION

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1. Wash the Japanese rice 5–6 times until the water runs clear, then cook with a lid until boiling before reducing to a gentle simmer for 15–20 minutes.
2. Once all the water has evaporated, turn off the heat and leave the rice covered to steam in its own heat for a further 15 minutes.
3. Place the dried wakame into a bowl and cover with hot water, allowing it to soak for 10–15 minutes until fully expanded.
4. Heat the chicken stock over medium heat and stir in the miso paste until dissolved, creating a light soup base without adding extra salt.
5. Finely chop the ginger and garlic, then slice the spring onions, reserving the finely sliced green parts for garnish.
6. Cut the remaining spring onion into larger pieces and slice the onion into chunky wedges.
7. Slice the ribeye into thin strips, then lightly bash the pieces to tenderise the meat and help it sear evenly.
8. In a small bowl, mix together sake, mirin, Japanese soy sauce and honey until fully combined.

COOKING

1. Heat a wok until smoking hot with a little oil, then add the beef, spreading it out so the strips sear rather than steam.
2. Stir briefly until lightly browned around the edges, then push the beef to one side of the wok.
3. Add a little more oil if needed, then stir fry the onion wedges, garlic and ginger until fragrant and lightly caramelised.
4. Add the larger spring onion pieces and fold the beef back over the vegetables to prevent overcooking.
5. Pour the prepared sauce around the edge of the hot wok, allowing it to bubble vigorously and begin caramelising.
6. Toss everything together until the onions are tender but still retain some texture and the beef is just cooked through.
7. Add a small ladle of the miso soup stock to the wok if desired, creating a little extra sauce to coat the beef.
8. Spoon steamed rice into serving bowls and top generously with the beef and onion mixture.
9. Crack a fresh egg over the hot beef so the yolk gently warms and creates a silky sauce when mixed.
10. Serve immediately with the wakame miso soup on the side and garnish with the reserved spring onions.

School of Wok Tips

• Ribeye works best because its marbling keeps the beef tender.
• Don’t overcook the onions—they should stay slightly sweet and textured.
• Pour the sauce around the edge of the wok for better caramelisation.
• Serve the egg immediately over hot beef so the yolk becomes silky when mixed.

FAQs

What is Gyudon?
Gyudon is a Japanese rice bowl topped with thinly sliced beef and onions in a sweet savoury sauce.

Can I use another cut of beef?
Yes, sirloin or thinly sliced brisket also work well if sliced thinly.

Why is a raw egg served on top?
The heat from the beef gently warms the yolk, creating a rich and silky sauce when mixed into the rice.