Sudipto Biswas – Royal Lancaster Hotel Japanese Gyudon Rice Bowl with Aussie Wagyu Featherblade Beef

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Wagyu
  • Serves 4

Japanese Gyudon Rice Bowl with Aussie Wagyu Featherblade Beef, served with eggs & scallions.


  • 30g onion
  • 500g Wagyu Featherblade
  • 10g sugar
  • 30ml mirin
  • 30ml soy sauce
  • 250ml beef/chicken stock
  • 4 eggs
  • 1kg short grain rice
  • 2 bunches spring onions
  • 10g sesame seeds
  • Oil for frying


  1. Thinly slice the beef.
  2. Heat up the oil and stir fry the onion for 10 minutes until well cooked.
  3. Add the beef and sugar to the pan, cooking until the beef is slightly browned.
  4. Add the mirin, soy sauce and stock to the pan.
  5. Bring to a simmer and cook for around 10-15 minutes, or until the stock has reduced to a thin sauce.
  6. Taste for seasoning and add a little more soy sauce if necessary.
  7. Meanwhile, heat more oil in a cast iron or non-stick skillet.
  8. Cook the eggs sunny side up, ensuring that the yolks are still runny.
  9. When the beef and sauce have finished reducing, divide rice among serving bowls.
  10. Top the rice with beef and an egg for each bowl. Garnish with chopped scallions and toasted sesame seeds (if using).