Tokyo-style Gyuudon Beef Rice Bowl

You can enjoy both a deluxe spicy miso flavored gyuudon (red), or a butter and nori flavored gyuudon (white).

Ingredients: 4 servings

Thinly sliced beef
600 g
Cooked rice
4 servings
Sesame oil
1 tablespoon
1 medium
Onsen tamago (soft poached egg)
4 eggs
Sukiyaki Sauce
Dashi stock
280 ml
60 ml
60 ml
Soy sauce
80 ml
2 teaspoons
Gyuudon (white)
5 g
Shredded nori seaweed
to taste
Gyuudon (red)
Spicy miso
to taste
Chili threads
to taste
Deluxe Spicy Miso
1/2 teaspoon
2 tablespoons
1/2 teaspoon
Sesame oil
1 teaspoon
Grated garlic
1/2 clove
Chicken stock granules
2 tablespoons


1. First make the soft poached eggs. Wash the room temperature eggs and place into a plastic bag. Place into the rice cooker with the already cooked rice. Let stand for 1 hour.
2. Make the deluxe spicy miso. Combine all of the ingredients, let sit for 10 minutes and it's done.
3. Make the sukiyaki sauce. Pour the sake and mirin into a pot and turn on the heat. Once the alcohol has cooked off, add the remaining ingredients and bring to a boil. It's done.
4. Cut the onion into 6-7 mm slices and separate each slice. Cut the beef into bite-sized pieces.
5. Heat sesame oil in a pan and cook the onions. Once the onions have become slightly transparent, add the sukiyaki sauce. Bring it to a boil and then add the beef.
6. Lower the heat to medium and cook for no less than 3 minutes. Cook thoroughly. Even though it's beef, if it's not cooked enough there is still a risk of food poisoning.
7. Top the bowls of rice with the beef. Break a soft poached egg into the center of the beef and sprinkle with threaded chili pepper around the egg.
8. This completes the red gyuudon.
9. Place butter next to the egg and top with shredded nori, this completes the white gyuudon.

Story Behind this Recipe

I recreated a delicious Tokyo-style red gyuudon that I had in Ueno.