Gyu Yanagawa (Beef and Burdock Root in Egg)

Gyu Yanagawa is a hearty and flavourful dish inspired by Yanagawa Nabe, a traditional Japanese hotpot typically made with dojo (loach fish) and burdock root (gobo). This version replaces the fish with thinly sliced beef, creating a rich, savoury dish with layers of umami. The combination of tender beef, earthy burdock root, and silky egg makes for a satisfying meal that pairs perfectly with rice. The dish is cooked in a simmering dashi-based sauce, which enhances the natural sweetness of the ingredients while bringing depth to the overall flavour.

Burdock root adds a slightly crunchy texture and a distinctive, mildly sweet, and nutty flavour that complements the beef. However, burdock root may not always be available, so thinly sliced onions can be used as an alternative. Onions provide a similar sweetness when simmered and absorb the dashi sauce beautifully, ensuring the dish remains well-balanced. Other possible substitutes include leeks, lotus root, or even thinly sliced carrots, depending on what you have on hand.

This dish is easy to prepare in a small pan or traditional donabe (Japanese clay pot) and is finished with a generous layer of beaten eggs, which gently cook in the residual heat, creating a delicate, custard-like texture. The final touch of spring onions or mitsuba (Japanese parsley) adds a fresh contrast to the rich flavours. Served hot with steamed rice, Gyu Yanagawa is a comforting and satisfying meal that highlights the simplicity and elegance of Japanese home cooking.

Notes & Substitutions
Burdock Root Alternative: Onion provides a similar sweetness and texture, but you can also use thinly sliced lotus root, leeks, or carrots.
Dashi Alternative: If you don’t have dashi, use chicken or vegetable stock with a pinch of kombu powder for umami.
Donabe Cooking: Traditional Yanagawa dishes are cooked and served in small clay pots, but a regular pan works fine.