GYUDON
These beef rice bowls are the epitome of comfort food in Japan. Usually prepared at home, they are also ubiquitous at fast-food restaurants across the country. Gyudon is made from thinly sliced beef and onions coated in a slightly sweet soy sauce-based sauce. Some people prefer a raw or poached egg on top while others sprinkle sesame seeds instead. Feel free to play around with the recipe to create your favorite version of this fast, filling and inexpensive meal.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pour 1 cup water into a 12-inch skillet. Add the soy sauce, mirin, sake, sugar and instant dashi powder, stir to combine and bring to a simmer over medium heat. Add the onions and simmer, stirring once or twice, until they start to soften, about 3 minutes.
- Raise the heat to high and bring the liquid to a boil. Add the beef and cook, turning the slices often with tongs, until the meat is barely cooked through, about 1 1/2 minutes. For the tenderest texture, cook the meat as little as possible.
- Divide the rice among 4 bowls and top with equal portions of the beef and sauce. Top with an egg if using. Garnish with the scallions. Add shichimi togarashi and pickled red ginger, if using.
GYUDON (BEEF BOWL)
Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce. Hon dashi powder can be found in any Asian store, some grocery stores in the Asian aisle, or you can buy on Amazon here: https://tinyurl.com/y98jqbht
Provided by Mebriella
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, mirin, soy sauce, sake, sugar and hon dashi powder.
- Bring to a boil over medium heat.
- Add beef (or already browned ground beef) and onions and stir.
- Cook until beef is cooked through (unless using already browned ground beef), about 5 minutes.
- Adjust seasoning with soy sauce and sugar to taste.
- Divide rice into 4 deep rice bowls.
- Put simmered beef on top of the rice.
Nutrition Facts : Calories 1087.9, Fat 80.9, SaturatedFat 33.5, Cholesterol 112.4, Sodium 1128.6, Carbohydrate 66.9, Fiber 1, Sugar 10.7, Protein 16
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 (JAPANESE BEEF BOWL)
This is my kind of Gyudon, my family favorite. I have made it million times (literally). It is such a quick and simple recipe that can be fixed in no time. Even Dashi and Mirin are not required. The recipe is posted here for safe keeping. Hope you like it as much as I do.
Provided by Second2None
Categories Lunch/Snacks
Time 25m
Yield 2 Bowl, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, Chinese cooking wine and sugar.
- Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
- Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
- Add the marinade beef and stir-fry until it is cooked about 3 minutes.
- Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
- Add beaten egg in the wok and cover for 2 minutes.
- Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.
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
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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