Japanese food cooking Gyudon (Japanese Beef Bowl)

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cooking Gyudon

What is Gyudon

Like other donburi, Gyudon, or Japanese Beef Bowl, is always served over a warm bowl of freshly steamed rice. “Gyu” (牛) translates to “beef” while “Don” (丼) refers to the type of bowl it’s served in.
Thinly sliced beef simmered with tender onions, savory-sweet sauce, and egg, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!

how to Gyudon

Ingredients

  • 1 small onion, slivered (about 4 ounces; 120g)
  • 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note)
  • 1/4 cup (60ml) dry sake
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (12g) sugar, plus more to taste
  • 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see note)
  • 1 teaspoon (5ml) grated fresh ginger
    Salt
  • To Serve:
  • 2 cups cooked white rice
  • 2 poached eggs (optional)
  • Sliced scallions
  • Beni-shoga (see note)
  • Togarashi (see note)
Japan food cooking Oyakodon ( Chicken and Egg Rice Bowl)
Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.”

Directions

1.
Combine onion, dashi, sake, soy sauce, and sugar in a medium saucepan or saucier and bring to a simmer over medium heat. Cook, stirring occasionally, until onion is softened, about 5 minutes.

2.
Add beef and cook, stirring until beef is cooked through and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.

3.
Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Serve immediately.

 

Japan culture Japanese like rice bowls best5
katsudon, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments; katsudon, a deep-fried pork cutlet stop a bed of rice, egg and various condiments

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