Gyudon Japanese Beef Bowl Food

GYUDON JAPANESE BEEF BOWL

Steps:

• Halve the onion and discard the central-most part. Cut halves into thin slices.
• Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
• Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

GYUDON (JAPANESE BEEF & RICE BOWLS)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
• Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
• Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
• When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

GYUDON (JAPANESE BEEF RICE BOWL)

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!

JAPANESE GYUDON (BEEF BOWL)

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.

GYUDON (JAPANESE BEEF BOWL)

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.

TOKYO STYLE GYUDON (JAPANESE BEEF BOWL)

Steps:

• Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps.
• Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat.
• Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes.
• Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes.
• Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.