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High-protein gyudon beef rice bowl topped with a soft egg yolk, scallions, and pickled red ginger

High-Protein Gyudon (Japanese Beef Rice Bowl)

A leaner take on the Japanese beef bowl. Thin-sliced sirloin and onion simmered in a sweet-savory dashi broth, spooned over rice and finished with a soft egg yolk. 46g protein per bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 740
Ingredients Method

Ingredients
  

  • 400 g lean beef sirloin sliced paper thin against the grain, about 14 oz
  • 1 yellow onion medium, halved and sliced with the grain
  • 200 ml dashi or water plus 1 tsp dashi powder
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake or dry sherry
  • 2 tsp sugar
  • 1 tsp fresh ginger grated
  • 2 eggs yolks only, or soft-poached whole eggs
  • 360 g cooked short-grain rice about 2 generous cups, for serving
  • 2 scallions thinly sliced, to garnish
  • 2 tbsp pickled red ginger (beni shoga) optional, to garnish

Method
 

  1. Firm the beef in the freezer for 15 to 20 minutes, then slice it as thin as you can against the grain. Thin slices cook in seconds and stay tender, which matters a lot with lean sirloin.
  2. In a wide skillet or shallow pan, combine the dashi, soy sauce, mirin, sake, sugar, and grated ginger. Add the sliced onion and bring to a simmer over medium heat. Cook for 5 to 6 minutes until the onion turns soft and translucent.
  3. Add the beef, spreading it out so the slices separate. Simmer gently for 4 to 5 minutes, turning once. Skim off any gray foam that rises. Do not let it boil hard or the lean beef will tighten up.
  4. Taste the broth and adjust with a splash more soy or a pinch of sugar. Divide the hot rice between two deep bowls and spoon the beef, onion, and a little of the broth over the top.
  5. Make a small well in the center and slide in a raw egg yolk, or top with a soft-poached egg. Scatter with scallions and pickled red ginger and serve straight away.