This is, without a doubt, the best Gyudon I’ve ever made.

My cousin even said, ‘That was so good I thought I ordered from a Korean restaurant.’
(My ego is torn between laughing and being flattered—I made this specifically because I know he’s into Japanese cuisine)

I’ve only made this dish three times in my life, all since I started traveling.
It had been chilling on my Notion to-do list for over five years, but apparently, it took a global adventure to finally give it a shot.

You gotta try it. 15-20 mins tops.

🥢 The Recipe

Ingredients:

  1. 1.5 lbs thinly sliced beef (Sukiyaki beef preferable else you must slow cook your beef)
  2. 1 medium-sized white onion, thinly sliced 🧅
  3. 1 cup hondashi broth (the key to tasting legit)
  4. 2 tsp mirin 🍶
  5. 2 tsp soy sauce 🥢
  6. 2 tsp sugar 🍬
  7. 1 tsp sesame oil (optional, but adds a nutty depth 🌰)
  8. 2 green onion/scallion strands, chopped 🌱
  9. 2 eggs, beaten 🥚

How

  1. Cook the onions in a pan over medium heat for about 10 minutes until softened and fragrant. 🧅✨
  2. Add the thinly sliced beef and stir occasionally. Once the beef browns, pour in the mirin, soy sauce, and sugar.
  3. Add the hondashi broth. Then, season with salt and pepper to taste.
  4. Lower the heat and let everything simmer for 10–15 minutes. Let them marry beautifully. 💕
  5. Meanwhile, fry your sunny-side-up eggs 🍳—they’ll be the crowning glory of your dish.
  6. Serve and garnish with a sprinkle of green onions. 🌱
    Optional: Add a pinch of Hondashi spice for a spicy kick!

Tada! You’re a master Japanese chef now.

Try it and let me know!

Love, Abie

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