Japanese Cookbook
Gyudon (Japanese Beef Rice Bowl)
2 servings
porcje5 minutes
czas aktywny20 minutes
całkowity czasSkładniki
½ onion (4 oz, 113 g) 4 113
1 green onions/scallions
½ lb thinly sliced beef (chuck or ribeye) (you can also slice your own meat)
½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
2 Tbsp sake (substitute with dry sherry or Chinese rice wine, or use water for a non-alcohol version)
2 Tbsp mirin (or use 2 Tbsp sake/water + 2 tsp sugar) 2 2
3 Tbsp soy sauce
1 Tbsp sugar (to taste)
2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)
pickled red ginger (beni shoga or kizami beni shoga) (to garnish)
Wskazówki
Before You Start...
For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
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.
To Prepare the Ingredients
First, thinly slice ½ onion.
Next, cut 1 green onions/scallions diagonally into thin slices. Set aside.
Then, take out ½ lb thinly sliced beef (chuck or ribeye) from the freezer. Cut the semi-frozen sliced meat into pieces 3 inches (7.6 cm) wide.
In a large frying pan (do not turn on the heat yet), add ½ cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp 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.
To Cook
Cover the pan with a lid. Now, turn on the heat to medium and start cooking.
When the meat has browned, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to a simmer and continue cooking, covered, for 3–4 minutes.
Sprinkle the green onions on top and cook covered for another minute. Optional: If you would like to add beaten eggs, you can do it now (refer to my Tanindon recipe for detailed instructions).
To Serve
Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Then, drizzle some of the pan sauce on top of the rice.
Put the beef and onion mixture on top of the rice. If you’d like, drizzle additional remaining sauce on top. Top the Gyudon with pickled red ginger (beni shoga or kizami beni shoga). Enjoy!
To Store
You can keep any leftover beef and egg mixture in an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
657 kcal
Tłuszcz Całkowity
17 g
Tłuszcz Nasycony
7 g
Tłuszcz Nienasycony
9 g
Tłuszcz Trans
-
Cholesterol
69 mg
Sód
65 mg
Węglowodany Całkowite
85 g
Błonnik Pokarmowy
1 g
Cukry Całkowite
10 g
Białko
31 g
2 servings
porcje5 minutes
czas aktywny20 minutes
całkowity czas