Gyu Donburi Food

GYUDON (JAPANESE BEEF RICE BOWL)

Gyudon (Japanese Beef Rice Bowl) image

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

Time 20m

Number Of Ingredients 10

Ingredients

½ onion ((4 oz, 113 g))
1 green onions/scallions
½ lb thinly sliced beef (chuck or rib eye)
½ cup dashi (Japanese soup stock; click to learn more)
1 Tbsp sugar ((adjust according to your preference))
2 Tbsp sake ((substitute with dry sherry or Chinese rice wine; for a non-alcoholic version, use water))
2 Tbsp mirin ((substitute with 2 Tbsp sake/water + 2 tsp sugar))
3 Tbsp soy sauce
2 servings cooked Japanese short-grain rice
pickled red ginger (beni shoga or kizami beni shoga) ((to garnish))

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

GYU DONBURI

Gyu Donburi image

If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.

Provided by Paramedic Leigh

Categories Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white rice, cooked
1 1/4 cups low sodium beef broth
2 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons sugar
1 medium onion, sliced very thin
7 ounces sirloin beef, sliced as thin as possible
3 tablespoons soy sauce
3 eggs, lightly beaten

Steps:

Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
Serve over cooked rice.

Nutrition Facts : Calories 752.1, Fat 16.5, SaturatedFat 6, Cholesterol 256.2, Sodium 1212.8, Carbohydrate 113.5, Fiber 4.1, Sugar 8.8, Protein 29.7

GYU DONBURI (BEEF RICE BOWL) RECIPE

Gyu Donburi (Beef Rice Bowl) Recipe image

Gyu(Beef)-don is the most popular donburi (rice bowl) in Japan and the U.S. because of Yoshinoya.

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

10 oz thin sliced Beef
1 large onion
1 cup water
2 tsp. wafu dashi
3 Tbsp. white wine or Japanese sake
2 Tbsp. sugar
1 Tbsp. mirin (sweet rice wine)
Salt (according to taste)
4 Tbsp. shoyu (soy sauce)
1 tsp. grated ginger
Pickled red ginger (optional)
4 servings of cooked rice

Steps:

Slice the onion then place it into a sauce pan with the water and wafu dashi. Cook over medium heat until the onion becomes tender.
Cut beef into bite-sized pieces. In a prep bowl, pre-marinate with white wine, sugar, mirin, salt, and soy sauce.
Add the beef mixture to the pan and heat for 5 minutes.
Serve on top for rice.

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