The best way to serve it, in my opinion, is to top the gyudon with a raw egg yolk. The creaminess of the yolk rounds up all the sweet and savory flavors. Besides, kind of like bacon, egg yolk also makes things better.
Gyudon with egg yolk -
Ingredients (for two)?
- 20 t0 24 beef slices
- 1 onion
- 2 egg yolks
- 3 1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons Japanese rice cooking wine
- 2 tablespoons olive oil
- 1 tablespoon chopped scallion
- 2 to 3 teaspoons granulated sugar
- Small pinch salt
- Small pinch black pepper
- Some steamed white rice
- Some toasted white sesame seeds
- Some mizuna as garnish (optional)
Peel and slice the onion.
Drizzle some olive oil to the pan and turn to medium high heat. Add in salt and pepper.
Stir once a while and cook till the edges of the onion slices turned slightly browned.
Pour in soy sauce, mirin, Japanese rice cooking wine, and sugar. Stir a little. Bring to a boil then lower to medium heat, keep it at a simmer for couple more minutes.
Add in the beef slices one by one, do not dump all the beef slices at once. Cook till about 90% doneness, taste and adjust the flavor with soy sauce if needed.
To serve the gyudon, scoop some steamed rice to a serving bowl then pour in the beef mixture. Create a shallow center by pushing the toppings outward. Sprinkle some toasted white sesame seeds and chopped scallions first then finish the dish with a raw egg yolk in the center.
Garnish with mizuna or other fresh leafy greens on the side if preferred.
This might not sound as a classic combination but adding some pickled daikon on the side pairs nicely with this beef and rice bowl.
Other donburi/rice bowl recipes:
- High quality beef trimmings - seared beef, kimchi, and egg yolk donburi
- Self indulgence - SRF rib eye steak with daikon oroshi donburi