The Ultimate Wagyu Beef Bowl (Gyudon) with Perfect Onsen Tamago
Experience the luxury of Japanese Wagyu at home with this easy, 20-minute recipe.
If you are looking for the best Wagyu Beef Bowl recipe, you’ve found it. Wagyu beef is famous for its marbled fat and “melt-in-your-mouth” texture. By using a secret ingredient—white wine—we balance the richness of the beef to create a restaurant-quality meal that surpasses even the famous Japanese chains like Yoshinoya.
🕒 Recipe Overview
- Difficulty: ★☆☆ (Beginner Friendly)
- Prep time: 5 mins
- Cook time: 15 mins
- Servings: 2
🛒 Ingredients
Using high-quality ingredients is the key to authentic Japanese flavor.
| Category | Ingredients | Amount |
| Proteins | Thinly sliced Wagyu beef | 200g |
| Large Onion | 1 pc | |
| Eggs (Large) | 2 pcs | |
| Base | Freshly cooked rice | 300g |
| Sauce [A] | Dashi stock | 200ml |
| Soy sauce | 45ml | |
| Sugar | 45g | |
| White wine (Dry) | 30ml | |
| Garnish | Green onion (Scallion) | 1 stalk |
🍳 Step-by-Step Instructions
1. Master the “Onsen Tamago” (Silky Slow-Cooked Egg)
The creamy yolk acts as a natural sauce for the Wagyu.
- Bring eggs to room temperature.
- Boil water in a pot. Once boiling, turn off the heat and gently place the eggs inside.
- Cover with a lid and let sit for 15–20 minutes.
- Immediately transfer to cold water to stop the cooking process.
2. Prep the Ingredients
- Wagyu: Cut into large, bite-sized pieces.
- Onion: Halve the onion and slice 5mm thick along the grain for the best texture.
- Green Onion: Thinly slice into rounds for a fresh garnish.
3. Simmer to Perfection
- Combine Sauce Mixture [A] in a pot and bring to a boil over high heat.
- Add the onions and cook until they become translucent and soft.
- Lower the heat to medium. Spread the Wagyu slices evenly over the onions.
- Simmer for about 2 minutes. Stir gently. Once the beef changes color, turn off the heat to keep the meat tender.
4. Plating
Fill your bowls with warm rice. Pour a generous amount of sauce over the rice, then top with the beef and onions. Crack the Onsen Tamago into the center and finish with a sprinkle of green onions.
💡 Pro-Tips for Success
- Why White Wine?: Traditional Gyudon uses Sake, but white wine adds a subtle acidity that cuts through the rich fat of Wagyu, creating a more sophisticated flavor profile.
- Don’t Overcook: Wagyu is delicate. As soon as the pinkness disappears, it’s ready. Overcooking will cause the expensive fat to render out completely, making the meat tough.
- The “Resting” Method: If you have time, let the beef sit in the sauce for 5 minutes after turning off the heat. This allows the fibers to soak up the savory Dashi.
