Name: Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk
Cuisine: 和食
Ingredients: 250g thinly sliced American beef short plate (or ribeye/brisket); 1/2 onion; 60g burdock root; 1 pack maitake mushrooms; 50g fresh ginger; 2 cups rice (approx. 300g); 60g crown daisy (shungiku); 1 egg yolk; [Ginger Rice Seasoning (A)] 360ml water; 3g dashi kombu (dried kelp); 40ml sake; 1/2 tsp salt; [Gyudon Sauce (B)] 240ml water; 150ml sake; 120ml soy sauce; 80ml mirin; 3 tbsp sugar

About "Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk"

In this recipe video, Chef Masahiro Kasahara of the renowned Japanese restaurant "Sanpi Ryoron" showcases an authentic Gyudon (beef bowl) using thinly sliced American beef short plate. The key technique is tenderizing the beef by tapping it with the back of a knife, then gently cooking it in small batches like shabu-shabu in a boiling sweet-savory sauce. Combined with shaved burdock root and maitake mushrooms, the beef is served over a fragrant fresh ginger rice—inspired by the pickled red ginger found at gyudon shops. Topped with fresh crown daisy leaves tossed in egg yolk, this dish is as visually stunning as it is delicious.

Video Timestamps

Tips for Making "Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk"

Prep (Beef)
- Spread the thinly sliced beef on a cutting board and tap it with the back of a knife to break down the fibers, ensuring a tender texture after cooking.
Cooking (Beef)
- Cook the beef in 3 to 4 small batches like shabu-shabu instead of dumping it all at once. Transfer to a bowl immediately after cooking to prevent it from toughening.
Prep (Burdock)
- Make light cuts on the burdock root and shave it into thin strips (sasagaki) while rotating. Rinse in water only briefly to preserve its earthy aroma.
Prep (Ginger)
- Use unpeeled fresh ginger sliced into ultra-fine julienne strips. Keep the rice seasoning light to balance the rich, bold flavor of the beef topping.
Cooking Rice
- When using a clay pot, bring to a boil on high, cook on medium for 5 minutes, low for 15 minutes, blast on high for 20 seconds to remove moisture, then steam for 5 minutes.
Skimming Scum
- After cooking the beef, return the accumulated juices to the pot and carefully skim off any scum before simmering the vegetables.
Simmering (Veg)
- Add burdock, onion, maitake, and crown daisy stems to the sauce, simmering on low for 5-6 minutes. Return the beef and its juices, and simmer for another 5 minutes.
Flavor Infusion
- If time permits, let the mixture cool to room temperature after turning off the heat to allow the flavors to penetrate deeply.
Topping
- Garnish with raw crown daisy leaves tossed in egg yolk to add a vibrant look and a rich, fresh flavor profile.

Ingredients for "Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk"

17 items

* Tap ingredient names to find on Amazon

250gthinly sliced American beef short plate (or ribeye/brisket)
1/2onion
60gburdock root
1pack maitake mushrooms
50gfresh ginger
2cups rice (approx. 300g)
60gcrown daisy (shungiku)
1egg yolk
[GingerRice Seasoning (A)] 360ml water
3gdashi kombu (dried kelp)
40mlsake
1/2tsp salt
[GyudonSauce (B)] 240ml water
150mlsake
120mlsoy sauce
80mlmirin
3tbsp sugar

How to Make "Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk"

1
Wash the fresh ginger thoroughly without peeling, slice into ultra-fine julienne strips, and cut them in half. Place 2 cups of pre-soaked rice in a clay pot (donabe), then add the ginger, 360ml water, 40ml sake, 1/2 tsp salt, and 3g dashi kombu. Bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 5 minutes, then reduce to low heat and cook for another 15 minutes. Finally, turn the heat to high for about 20 seconds to cook off excess moisture, turn off the heat, and let it steam for 5 minutes.
2
Thinly slice the onion. Tear the maitake mushrooms into bite-sized pieces by hand. Make light incisions along the burdock root, then shave it into thin strips (sasagaki) as if sharpening a pencil while rotating it. Soak the shaved burdock in water for just a brief moment so it doesn't lose its aroma. Separate the crown daisy leaves from the stems, and cut the stems into bite-sized pieces.
3
Spread the thinly sliced beef on a cutting board. Lightly tap the entire surface with the back of a knife to break down the fibers, then cut into bite-sized pieces.
4
In a pot or frying pan, combine 240ml water, 150ml sake, 120ml soy sauce, 80ml mirin, and 3 tbsp sugar. Bring to a boil to cook off the alcohol. Working in 3 to 4 small batches, gently swish (shabu-shabu) the beef in the boiling sauce until just cooked through, then immediately transfer to a bowl. Once all the beef is cooked, pour any accumulated meat juices from the bowl back into the pot.
5
Carefully skim off any scum from the sauce. Add the burdock root, onion, maitake mushrooms, and crown daisy stems, and simmer over low heat for 5 to 6 minutes.
6
Return the cooked beef and any remaining juices from the bowl back into the pot. Simmer over low heat for another 5 minutes. Turn off the heat; if time permits, let it cool to room temperature to allow the flavors to penetrate deeply.
7
In a bowl, toss the raw crown daisy leaves with 1 egg yolk to make the crown daisy egg yolk mixture.
8
Scoop the fresh ginger rice into a bowl, top generously with the beef and vegetable mixture, and garnish with the crown daisy egg yolk mixture on top.

Detailed Commentary on "Gyudon (Beef Bowl) over Fresh Ginger Rice with Crown Daisy & Egg Yolk"

* Content organized by topics from the video.

French x Japanese! Chef Kasahara's Ultimate Gyudon

A spectacular collaboration unfolds between Chef Masahiro Kasahara of the renowned Japanese restaurant "Sanpi Ryoron" and Chefs Goto and Nakamura from the French culinary unit "THE MEATERS." As a gesture of thanks for the exquisite beef cutlet and tonkatsu the French chefs prepared in a previous episode, Chef Kasahara is showcasing his "Ultimate Gyudon" using American beef. While gyudon is a beloved comfort food, Chef Kasahara elevates it far beyond home cooking with professional techniques and meticulous attention to detail. Adding a touch of humor, this cooking session also serves as a playful "audition" to see if Chef Kasahara's dish is worthy of earning him official membership in "THE MEATERS."

Prep & Cooking Tips for the Fresh Ginger Rice

To impress his fellow professional chefs, Chef Kasahara pays meticulous attention to the rice. He prepares "Fresh Ginger Rice," inspired by the pickled red ginger traditionally served at gyudon shops. Since fresh ginger has thin skin, it can be used unpeeled after a thorough wash. He finely juliennes the ginger and cuts the strips in half. In a clay pot, he combines 2 cups of pre-soaked rice, the julienned ginger, 360ml water, 40ml sake, 1/2 tsp salt, and 3g dashi kombu. Because the beef topping has a rich, bold flavor, the rice is intentionally seasoned with just a gentle touch of salt—a professional calculation. He starts cooking over high heat, reducing it to medium for 5 minutes once it boils, while entrusting Chef Nakamura with the crucial task of monitoring the clay pot.

Pro Vegetable Prep & Shaving Techniques

Next is the vegetable prep. Chef Kasahara thinly slices 1/2 onion and tears 1 pack of maitake mushrooms by hand. Maitake contains enzymes that tenderize meat, making it a perfect pairing. The signature element of his gyudon is the burdock root. He makes light cuts along 50g of burdock root and shaves it into thin strips (sasagaki) as if sharpening a pencil. The French chefs watch in awe, noting that French cuisine has no equivalent technique. The shaved burdock is briefly rinsed in water to prevent discoloration, but only for a second to preserve its earthy aroma. Finally, to evoke a sukiyaki-like flavor profile, he prepares 60g of crown daisy, plucking the leaves and cutting the stems into bite-sized pieces.

Tenderizing the Beef: Essential Prep Steps

For the star ingredient, Chef Kasahara uses 250g of thinly sliced American beef short plate, which has the perfect balance of fat for sweetness and richness. Here, he introduces a signature professional technique: spreading the sliced beef on a cutting board and tapping it all over with the back of his knife. Similar to the method used for tenderizing octopus in Japanese cuisine, this breaks down the meat's fibers, ensuring an incredibly tender texture once cooked. He then cuts the beef into bite-sized pieces. Meanwhile, as the rice finishes its 5-minute medium-heat stage, he reduces the heat to low and sets a 15-minute timer—saving Chef Nakamura, who was so engrossed in shaving burdock that he almost forgot about the rice.

Locking in Flavor: Sweet-Savory Shabu-Shabu

To make the simmering sauce (warishita), he combines 240ml water, 150ml sake, 120ml soy sauce, 80ml mirin, and 3 tbsp sugar in a pan. This creates a robust, Kanto-style sweet-and-savory flavor profile. He brings it to a boil to cook off the alcohol. The secret here is not dumping all the meat in at once. Instead, he cooks the beef in small batches, gently swishing it like shabu-shabu. Since thinly sliced beef toughens when overcooked, he quickly cooks each batch and transfers it to a bowl. This keeps the meat tender and minimizes scum. Once all the beef is cooked, he pours the flavorful juices accumulated in the bowl back into the pan and carefully skims off any remaining scum.

Simmering to Perfection & Plating the Dish

He adds the burdock root to the flavorful sauce, followed by the onion, maitake mushrooms, and crown daisy stems. Once the vegetables are tender, he returns the beef and its juices to the pan, simmering for 5 minutes to meld the flavors. If time allows, letting it cool to room temperature helps the flavors penetrate even deeper. Meanwhile, the rice is finished by blasting it on high heat for 20 seconds to remove excess moisture, then steaming for 5 minutes. Opening the clay pot releases the refreshing aroma of fresh ginger. For the final touch, he tosses raw crown daisy leaves with an egg yolk. He bowls the ginger rice, piles on the beef mixture, and tops it with the egg yolk mixture, earning rave reviews from the French chefs.

French x Japanese Dream Collaboration! Chef Kasahara's Pro-Level Ultimate Gyudon!