YOSHINOYA BEEF BOWL (GYUDON)
With savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya Beef Bowl (Gyudon) is a keeper for a weeknight meal!
Provided by Namiko Chen
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
- If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
- Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
- Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
- Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
- When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
- Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
- Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).
Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 766 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving
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
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
JAPANESE BEEF AND RICE BOWL (GYUDON)
This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.
Provided by Chicagopm
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into 1/8 inch thick slices.
- Cut slices into strips about 1 inch wide and 2 or 3 inches long.
- Cut green onions crosswise into 1 inch lengths.
- Reserve.
- Wash rice with cold water.
- Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
- About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
- Add beef and boil until beef reaches desired doneness.
- Add green onions and boil 30 seconds.
- Remove from heat.
- Divide rice among 4 individual serving bowls.
- Place equal amounts of beef and onions over rice in each bowl.
- Ladle equal amounts of cooking liquid into each bowl.
- Serve immediately.
- Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.
Nutrition Facts : Calories 584.2, Fat 4.2, SaturatedFat 1.5, Cholesterol 51, Sodium 1444.7, Carbohydrate 102.5, Fiber 4.2, Sugar 1.1, Protein 29.3
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