Recipes - Japanese

Gyudon (Japanese Beef Rice Bowl)
Gyudon


Gyudon is a popular, quick and inexpensive delicious Japanese rice bowl dish that is available in many restaurants in Japan during lunch time. It is made out of thinly sliced beef that is cooked with sweet and salty sauce, piled on top of rice and the rice absorbs all the flavourful sauce.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

450gm shaved beef, such as sukiyaki-style beef (cut into bite-size pieces)
2 medium sized onions (peeled)
¼ cup plus 2 tbsp soy sauce
¼ cup plus 2 tbsp sake
¼ cup plus 2 tbsp mirin
2 cups dashi
¼ cup sugar
2 tbsp toasted sesame oil
6 cups Japanese white rice (cooked)
Beni shoga (Japanese pickled radish, optional)
Shichimi togarashi




Steps:
  1. Cut and slice the onions in half and then thin lengthwise, from top to bottom (axis to axis).
  2. Combine the soy sauce, sake, mirin and dashi into a bowl. Set aside.
  3. Heat the sesame oil in a large flat pan over high heat. Add the beef and cook, stirring frequently for about 2 minutes, until the beef browns slightly. Add the sugar and wait 10 seconds. Add the onion and cook, stirring constantly, for about 1 minute, until the onions begins to soften. Pour the liquid mixture into the pan. Simmer for about 5 minutes, until the ingredients cook through. While the gyudon is simmering, use a large spoon to skim off any scum and fat that appears on the surface.
  4. While the ingredients are simmering, divide the rice among 4 large bowls. As soon as the gyudon is ready, spoon it over the rice and serve immediately. Season with shichimi togarashi and beni shoga, as desired.

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Gyudon (Japanese Beef Rice Bowl)

Gyudon (Japanese Beef Rice Bowl)

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Gyudon is a popular, quick and inexpensive delicious Japanese rice bowl dish that is available in many restaurants in Japan during lunch time. It is made out of thinly sliced beef that is cooked with sweet and salty sauce, piled on top of rice and the rice absorbs all the flavourful sauce.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

450gm shaved beef, such as sukiyaki-style beef (cut into bite-size pieces)
2 medium sized onions (peeled)
¼ cup plus 2 tbsp soy sauce
¼ cup plus 2 tbsp sake
¼ cup plus 2 tbsp mirin
2 cups dashi
¼ cup sugar
2 tbsp toasted sesame oil
6 cups Japanese white rice (cooked)
Beni shoga (Japanese pickled radish, optional)
Shichimi togarashi

Instructions
  1. Cut and slice the onions in half and then thin lengthwise, from top to bottom (axis to axis).
  2. Combine the soy sauce, sake, mirin and dashi into a bowl. Set aside.
  3. Heat the sesame oil in a large flat pan over high heat. Add the beef and cook, stirring frequently for about 2 minutes, until the beef browns slightly. Add the sugar and wait 10 seconds. Add the onion and cook, stirring constantly, for about 1 minute, until the onions begins to soften. Pour the liquid mixture into the pan. Simmer for about 5 minutes, until the ingredients cook through. While the gyudon is simmering, use a large spoon to skim off any scum and fat that appears on the surface.
  4. While the ingredients are simmering, divide the rice among 4 large bowls. As soon as the gyudon is ready, spoon it over the rice and serve immediately. Season with shichimi togarashi and beni shoga, as desired.

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