GYUDON (JAPANESE BEEF RICE BOWL)
Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!
Provided by Namiko Chen
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
- First, thinly slice the onion.
- Next, cut the green onions diagonally into thin slices.
- Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
- In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
- Next, add the onion slices and spread them throughout the pan, separating the onion layers.
- Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
- Cover the pan with a lid and start cooking over medium heat.
- When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
- Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
- In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
- Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!
Nutrition Facts : Calories 453 kcal, Carbohydrate 41 g, Protein 27 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1072 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
GYU DONBURI (BEEF RICE BOWL) RECIPE
Gyu(Beef)-don is the most popular donburi (rice bowl) in Japan and the U.S. because of Yoshinoya.
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the onion then place it into a sauce pan with the water and wafu dashi. Cook over medium heat until the onion becomes tender.
- Cut beef into bite-sized pieces. In a prep bowl, pre-marinate with white wine, sugar, mirin, salt, and soy sauce.
- Add the beef mixture to the pan and heat for 5 minutes.
- Serve on top for rice.
GYU DONBURI
If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.
Provided by Paramedic Leigh
Categories Stew
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
- Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
- Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 752.1, Fat 16.5, SaturatedFat 6, Cholesterol 256.2, Sodium 1212.8, Carbohydrate 113.5, Fiber 4.1, Sugar 8.8, Protein 29.7
JAPANESE GYUDON (BEEF BOWL)
Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan. Top with benishoga (pickled red ginger) if desired.
Provided by lkkpd
Categories World Cuisine Recipes Asian Japanese
Time 57m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
- Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 87.5 g, Cholesterol 24.8 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 646.9 mg, Sugar 6.8 g
BEEF BOWL (GYUDON)
Gyudon is one of the most popular rice bowl dishes in Japan. Shall we cook Gyudon tonight?
Provided by Kurumi
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Divide rice evenly between 4 donburi bowls.
- Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
- Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 56.1 g, Cholesterol 223.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 786.2 mg, Sugar 9.4 g
GYUDON
A popular fast-food dish in Japan, gyudon is a quick-simmered mixture of thinly sliced beef and crisp-tender onions cooked in a sweet soy broth that's seasoned with fresh ginger. It's perfectly suited to weeknight cooking because it requires minimal prep, a short ingredient list and less than 30 minutes of active cooking. Gyudon owes its popularity to Yoshinoya, Japan's first fast-food chain, which was founded in Tokyo in 1899 and became wildly successful in the 1960s serving just this dish. Variations abound - this recipe borrows heavily from the chef Ivan Orkin's recipe, as well as one featured in "Simply Bento" by Yuko - and while some skip the use of dashi, a Japanese stock using bonito flakes and seaweed, the ingredient gives the dish a slight funk that offsets the sweetness of the mirin, sake and ginger. The flavor is subtle, but it's missed when absent.
Provided by Alexa Weibel
Categories dinner, weekday, grains and rice, meat, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut beef crosswise into 2 pieces, then set your beef in the freezer for at least 1 hour to freeze until firm. Once the beef is very firm, slice it very thinly against the grain, ideally about 1/8-inch thick. Set aside at room temperature.
- Bring 1 1/4 cups water to a boil in a large skillet. Whisk in instant dashi until combined.
- Add the soy sauce, sake, mirin and sugar, stir to combine, and boil over high until flavors meld and mixture starts to reduce, about 8 minutes. Add the sliced onion and cook over medium until onion just starts to soften, about 5 minutes.
- Stir in the beef and cook, turning the sliced beef frequently using tongs, until beef is just barely cooked and loses any traces of pink, about 3 minutes. Stir in the fresh ginger and cook for 1 more minute.
- Divide rice among bowls and top with beef mixture and any juices. Serve with pickled ginger and sprinkle with togarashi, if desired.
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