Japanese Simmered Fatty Beef Rice Bowl with Soft-Boiled Egg
好吃到上头的日式肥牛饭✅一吃就爱上 · pan chinese cuisine
This home-style take on the classic Japanese gyudon uses thinly sliced fatty beef rolls, quickly blanched and then simmered with onions in a soy-based sauce. Topped with a runny-yolk egg over hot rice, it is a beloved one-bowl comfort meal. The author describes it as more delicious than the famous chain-store version.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
thinly sliced fatty beef rolls肥牛卷
1.0 package — thinly sliced fatty beef rolls
onion洋葱
0.5 piece — sliced
egg鸡蛋
1.0 piece
1.2 oz
0.6 oz
0.74 oz
0.53 oz
to taste
salt盐
to taste
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
- 1
Step 1
Make the sauce: in a bowl, combine light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt and sugar to taste, and cornstarch. Add about half a bowl of water and stir until well mixed; set aside.
✅ Done when: The sauce is ready when the cornstarch is fully dissolved and the mixture is smooth and uniform with no settling at the bottom.
Blanch the beef slices in a pot of boiling water just until they change color, then remove and drain. Heat oil in a pan, add sliced onion, and stir-fry until softened. Add the beef, pour in the sauce, and toss to coat evenly. Simmer until the sauce thickens.
✅ Done when: The beef is done when it has just lost its raw pink color, and the dish is finished when the sauce has reduced to a glossy, thick consistency that clings to the meat and onions.
Fry an egg with a soft, runny yolk. Serve the beef over hot rice, top with the egg, and sprinkle with a little black sesame.
✅ Done when: The egg is ready when the whites are fully set but the yolk is still liquid when gently pressed.