How to Make Japanese Steam Bowl Beef

Gyudon (Japanese Beefiness Bowl)

Gyudon (牛丼), which translates to "beef and rice bowl" is one of the almost popular lunchtime meals in Japan. At that place are almost 5000 restaurants specializing this Japanese beefiness bowl scattered around Japan which is almost double the number of McDonalds hither.

My Gyudon recipe is based on the style popularized by Yoshinoya, with tender flavorful beef and sweet onions cooked in a savory sweet sauce, which percolates downwardly into the rice underneath.

Table of contents

• Gyudon (Japanese Beef Bowl)
• Why This Recipe Works
• Gyudon Ingredients
• How to Make Gyudon
• FAQ
• Other Rice Bowls

Why This Recipe Works

• Using a fat cut of beef that's been sliced very thinly is the key to making flavorful Gyudon.
• A sweetness and savory dashi goop with a flake of white wine is the secret to making Gyudon that's like to the original from Yoshinoya.
• Simmering the onions and beef in dashi keeps the meat moist and tender while creating a sauce that seasons the rice underneath.

Gyudon Ingredients

Beef

To make an authentic Gyudon taste, you need to utilize a cut of fatty beefiness. This not simply keeps the thin slices of beef moist, but the fat itself also contributes a polish richness to the sauce. Yoshinoya is famously picky nigh their beefiness and only uses short-plate from American beefiness. They created a stir in 2004 when the BSE scare (and the ensuing ban on Usa beef in Japan) caused them to replace their iconic beef basin with a pork bowl. For context, this would be akin to McDonald's halting sales of hamburgers in the The states and replacing them with chicken burgers.

Equally stocks of cheap US beefiness disappeared, Yoshinoya's competitors Matsuya and Sukiya responded past sourcing beefiness from other countries, just Yoshinoya stubbornly refused to compromise on quality and price, sticking with pork until the ban was lifted over two years after. While some consumers simply switched brands, some loyal Yoshinoya fan's went to the lengths of visiting the chain's strange locations to enjoy their beloved Gyudon.

Brusque-plate can be a bit difficult to find, which is why I like to use boneless short ribs for my Gyudon. It tends to have adept marbling and is a niggling more than tender than curt plate. If yous live in an expanse where Philly Cheesesteaks are popular, this is the another good option equally the meat is sliced very thinly. Regardless of what cut of beefiness you use, it's crucial to piece the meat thinly confronting the grain. This is what makes it possible to cook the meat for such a short corporeality of fourth dimension and notwithstanding still have it come out tender. If yous're friendly with your local butcher, you can try asking them to cutting it for you on a meat slicer, or you tin lightly freeze the beef so use a very sharp knife to slice it into sheets that are about i/xvi of an inch thick (~1.4mm).

Onions

I've tried a agglomeration of different types of onions here including Welsh onions, and leeks, merely I always end up going back to plain old xanthous onions. That's because they tend to concord their shape the best. Juicer varieties such as sweet onions, tend to turn to mush when you lot cook them for too long, and cherry-red onions discolor, taking on an unappetizing greyness appearance.

Gyudon sauce

Because Gyudon originated as a hotpot, it's prepared in a like fashion; with the beef and onions cooked in a savory sugariness broth. I like making mine with a combination of dashi stock, white wine, sake, soy sauce, and sugar. The white vino contributes just a hint of acerbity while adding a fruitiness that brings out the sweetness of the onions. The sake adds enough of umami, and the soy sauce seasons the goop.

If yous're a die-hard Yoshinoya fan and want to get the same taste, y'all're going to need to use Hondashi granules (which contains MSG) to make the dashi. Personally, I detect this a little heavy-handed, resulting in an artificial sense of taste. That's why I prefer to apply a batch of dashi prepared using my homemade dashi recipe.

Gyudon condiments

While purists, tend to prefer their Gyudon unadorned, I like adding toppings such every bit benishōga (ruddy pickled ginger), scallions and sesame seeds, which contribute layers of texture and taste. Here's a listing of some of my favorite condiments for Gyudon:

• scallions – Chocolate-brown on white isn't a very flattering look, and a sprinkle of scallions helps add a splash of color while fortifying the flavor of the onions in the Gyudon.
• benishōga – benishōga or "red ginger" is young ginger pickled in the tangy juices produced while making umeboshi (pickled plums). Although these days the colour is oft added through different means, it was originally colored by the ruby-red shiso leaves added to umeboshi. The tangy, salty pickles add a dainty colour and taste contrast to the beef, and the ginger helps smooth out the rough edges of the beef.
• sesame seeds – toasted sesame seeds not only add a wonderful texture to the Gyudon, merely they likewise requite the donburi a wonderful nutty flavour that pairs beautifully with the beef.
• onsen tamago – onsen tamago, or "hot leap egg", is essentially a sous vide egg. Information technology's cooked in its vanquish at 145.5 degrees F for well-nigh 45 minutes, which renders the egg white soft and custardy while thickening upward the yolk and giving it a rich buttery texture. Gyudon is a bit of an outlier amongst donburi'south in that it doesn't include any egg, and adding an onsen tamago on top fixes this minor oversight. You can also employ a poached egg.
• aonori – aonori literally ways "green nori" and they come in flakes that tin can be sprinkled on top of things. They're virtually famous for going on dishes like oykonomiyaki and takoyaki, merely they add a bear on of colour and loads of flavour.

How to Make Gyudon

The outset thing yous want to exercise is make the sauce for the Gyudon by calculation the dashi, white wine, sake, soy sauce, and sugar to a frying pan. Then yous want to add the sliced onion and cook information technology for a few minutes until the pieces showtime to go translucent.

Then, the sliced beefiness goes into the broth. Turn down the estrus gently simmer the meat for about ten minutes, or until the beef is tender.

Serve the beef and onions over hot rice with some sauce drizzled over everything. Garnish the Gyudon with your favorite condiments such as chopped dark-green onions, toasted sesame seeds, or pickled ruddy ginger.

FAQ

What is Gyudon

Gyudon literally ways "beef rice basin," and information technology'due south a blazon of donburi made with thinly shaved beef and onions simmered in savory-sugariness dashi broth. Because the beef is sliced newspaper-sparse, it releases its flavor into the goop and becomes tender quickly. The combination of beef and goop gets poured over a basin of hot rice and topped with various condiments.

How to Pronounce Gyudon?

Gyudon is a two-syllable name pronounced as follows (read the italicized parts).

gyu like hugrand you
don like donut

Who invented Gyudon?

These days Nippon is famous for Wagyu beef, but using cattle for nutrient is a relatively new concept that just dates back to the latter one-half of the 19th century. Ane of the first areas to welcome foreigners was Tokyo, which is why it'due south no large surprise that Gyudon got its start at that place.

As with most new ingredients that piece of work their way into a culinary culture, beef was initially in a way that was familiar to Japanese people: every bit a hotpot (鍋 – nabé). The new dish became known every bit Gyunabé (牛鍋), and it was the precursor to modernistic-solar day Sukiyaki, Shabu Shabu, and Gyudon. In the latter part of the 19th century, enterprising vendors started selling gyunabe on superlative of a bowl of rice equally a kind of fast food, and information technology was called Gyumeshi (牛めし – "beef rice").

One of those vendors was a guy named Eikichi Matsuda, who was from a town called Yoshino nearly Osaka. He opened a small stall at Nihonbashi Fish Market in 1899 selling a hearty meal chosen Gyunabé Bukkake (牛鍋ぶっかけ – "covered in gyunabe") to the workers at the market. After the Nihonbashi market was destroyed during the Great Kanto Earthquake, Matsuda moved Yoshinoya to the new market located in Tsukiji in 1926. Gyudon remained a specialty of the Tokyo area until the mid 20th century, when Yoshinoya started expanding outside of Tokyo.

Other Rice Bowls

• Tanindon (beef and egg bowl)
• Chicken Katsudon (craven katsu bowl)
• Oyakodon (chicken and egg bowl)
• Taco Rice (Okinawan taco meat bowl)

Yield: ii people

Prep Time: 2 minutes

Cook Fourth dimension: 13 minutes

Total Time: 15 minutes

For beef bowl

• 1 cup
• 2 tablespoons

  sweet white vino (such equally Riesling or Gewürztraminer)

• 2 tablespoons

  sake

• 2 one/2 tablespoons

  soy sauce

• 2 teaspoons

  evaporated cane saccharide

• 250 grams

  beefiness (very thinly sliced)

• 100 grams

  onion (~1/two large onion, thickly sliced)

• 400 grams

For garnish

• sesame seeds (optional)

• ane

  scallion (chopped, optional)

• benishōga (pickled ruby-red ginger, optional)

1. Add the dashi, white wine, sake, soy sauce, sugar, and sliced onions to a pan and bring to a boil over medium-high estrus.

   

2. Reject the heat to maintain a simmer and cook the onions until they're generally translucent (about 3 minutes)

   

3. Add the beef, and reject the heat to maintain a gentle simmer. Cook, stirring regularly until the meat is tender (about 10 minutes). Adjust salt.

   

4. Serve the beef over bowls of hot rice, with some of the cooking liquid poured over the beef and rice. Garnish the Gyudon with sesame seeds, scallions, and benishōga.

   

Nutrition Facts

Gyudon (牛鍋)

Corporeality Per Serving

Calories 644 Calories from Fat 243

% Daily Value*

Fat 27g 42%

Saturated Fat 10g 50%

Cholesterol 88mg 29%

Sodium 1733mg 72%

Potassium 721mg 21%

Carbohydrates 59g 20%

Fiber 4g 16%

Saccharide 6g 7%

Protein 31g 62%

Vitamin A 60IU 1%

Vitamin C 4.9mg 6%

Calcium 91mg ix%

Atomic number 26 4.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://norecipes.com/gyudon-beef-bowl-recipe/

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