Gyudon Recipes

 

Gyu means "cow" or "beef." Don is an abbreviation for Donburi, a giant rice bowl. Gyudon literally translates to "Beef Bowl." Thinly sliced beef and onion in sweet soy sauce, served with wonderful Japanese short grain rice. When Japanese people want a quick lunch or dinner, they frequently go to Gyudon, whereas Westerners flock to McDonald's and KFC. Gyudon is inexpensive, filling, and quick.

Where can I find finely sliced beef?

In Japan, thinly sliced beef is quite popular. Outside of Japan, it is uncommon to get finely sliced beef at a store. When I need finely sliced beef, I go to the Japanese or Korean grocery stores in my area. If you don't have any in your area, you might slice the beef with a sharp knife while it's half frozen. People frequently ask me what sort of cut I should purchase. It truly doesn't make a difference. Just make sure it's finely sliced since it tastes better.

What is the purpose of the red topping on the Gyudon?

The crimson topping on the Gyudon is pickled ginger. Pickled ginger is commonly used to decorate the meat rice bowl.  Now for a little lesson in Japanese. Beni means red, while Shoga means ginger.  Beni shoga is also used to make Takoyaki and Okonomiyaki. So, what is the significance of Beni shoga as a topping?  There are two basic causes behind this:

1. It cleanses your palette with acidity and stimulates your appetite. Gyudon has a powerful and deep sweet and savory flavor. Pickled ginger cleanses the palette.

2. For the dish's presentation. When beef is cooked, it turns brown. In addition, soy sauce is utilized to flavor the meal. This darkens it considerably further. All of the dark stuff on a bed of rice does not seem appealing. On top of the meal, the crimson pickled ginger looks fantastic.

So I hope you like my quick recipe for "Gyudon" (Japanese fast food). You can prepare this delectable traditional Japanese rice bowl meal at home! Why? Because Japaneasy is easy peasy.

Here's a basic recipe for preparing Gyudon:

Ingredients:

- 1/2 pound (about 225g) thinly sliced beef (usually ribeye or sirloin)

- 2 medium onions, thinly sliced

- 1 cup dashi stock (you can use instant dashi powder or make your own with bonito flakes and kombu)

- 1/4 cup soy sauce

- 1/4 cup mirin (Japanese sweet rice wine)

- 1 tablespoon sugar

- 1 tablespoon sake (Japanese rice wine)

- 1/2 teaspoon grated fresh ginger

- Steamed Japanese rice

- Sliced green onions, for garnish (optional)

- Pickled red ginger (beni shoga), for garnish (optional)

Instructions:

1. Prepare the Dashi Stock:

   - If using instant dashi, prepare the stock according to the package directions.

   - In a saucepan, mix a tiny piece of kombu (about 2 inches) and a handful of bonito flakes with approximately 1 cup of water to make your own dashi. Allow it to steep for 5-10 minutes before straining to remove the solids.

2. Prepare the Gyudon Sauce:

   - To make the Gyudon sauce, combine the soy sauce, mirin, sugar, and sake in a separate bowl. Stir until the sugar is completely dissolved.

3. Cook the Onions:

   - Warm a tiny quantity of vegetable oil in a big pan or skillet over medium heat.

   - Sauté the thinly sliced onions until they are transparent and tender.

4. Cook the Beef:

   - Add the thinly sliced meat and sautéed onions to the pan.

   - Cook the meat until it is no longer pink and has slightly browned.

5. Add the Gyudon Sauce:

   - Pour the Gyudon sauce over the meat and onions that have been cooked.

   - Stir everything together and set aside for a few minutes.

6. Add the Dashi Stock:

   - Pour over the meat and onion combination the dashi stock.

   - Simmer for a few minutes longer to let the flavors to blend.

7. Serve:

   - To serve Gyudon, fill a dish halfway with steaming rice.

   - Top the rice with the meat and onion combination, making sure the sauce is equally distributed.

   - If desired, garnish with chopped green onions and pickled red ginger. Take pleasure in your handmade Gyudon!