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Gyudon (Japanese Beef Rice Bowl)


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Gyudon (Japanese Beef Rice Bowl) - A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!

A weeknight favourite with thinly sliced beef + tender onions in a candy and savory sauce! So fast + straightforward!

Gyudon (Japanese Beef Rice Bowl) - A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!

That is a kind of lightening quick speedy weeknight-worthy dinners. With only a handful of substances and minimal prep time, this comes collectively in 45 min, begin to end (and for more often than not, we’re simply letting it simmer).

Gyudon (Japanese Beef Rice Bowl) - A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!

So what precisely is gyudon? Gyudon is a standard Japanese beef bowl, a preferred quick meals merchandise because of Yoshinoya, with thinly sliced beef and candy onion in a quick-simmered candy and savory soy-based sauce.

Gyudon (Japanese Beef Rice Bowl) - A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!

The hot button is utilizing paper skinny minimize beef right here, available in most Asian grocery shops. And so they’ll have kombu and bonito flakes as nicely to your dashi broth (extra on that beneath). Or you possibly can place the ribeye within the freezer till agency, slicing as skinny as doable. This skinny minimize of beef makes this dish tremendous quick consolation meals.

Gyudon (Japanese Beef Rice Bowl) - A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce! So quick + easy!

TOOLS FOR THIS RECIPE

WHAT IS GYUDON?

Gyudon is a standard Japanese beef bowl with thinly sliced beef and candy onion in a quick-simmered candy and savory soy-based sauce.

WHY USE DASHI BROTH?

The dashi broth could be made simply from scratch utilizing water, kombu (seaweed) and bonito flakes in a really fast 10 minute simmer, forming the bottom of this dish. It infuses the thinly sliced beef with all the flavour, holding it tender and moist.

WHAT DO YOU SERVE THIS WITH?

Gyudon is historically served with a uncooked egg yolk (or fried egg, if desired), pickled ginger, inexperienced onions and sesame seeds. Or typically we simply serve over microwave rice when there isn’t sufficient time!

  • 1 cup sushi rice
  • 1 ½ cups sliced candy onion
  • ¼ cup dry sake
  • ¼ cup mirin
  • 3 tablespoons diminished sodium soy sauce
  • 1 tablespoon sugar
  • 1 pound boneless ribeye steak, thinly sliced
  • 4 fried eggs
  • ¼ cup benishoga, purple pickled ginger
  • 2 inexperienced onions, thinly sliced
  • 2 teaspoons toasted sesame seeds

for the dashi broth

  • 4 cups water
  • ½ ounce dried kombu
  • ½ ounce dried bonito flakes
  • In a big saucepan of 1 1 /2 cups water, cook dinner rice in keeping with bundle directions; put aside.

  • Warmth dashi broth, onion, sake, mirin, soy sauce and sugar in a big stockpot or Dutch oven over medium excessive warmth. Carry to a boil; cut back warmth and simmer, about 8 minutes.
  • Proceed cooking, stirring often, till onions are tender, about 5 minutes.

  • Stir in beef till cooked by way of and tender, about 2-3 minutes; season with extra soy sauce, to style.

  • Divide rice into bowls. Prime with beef, eggs and pickled ginger, garnished with inexperienced onions and sesame seeds, if desired.

for the dashi broth

  • In a small saucepan over medium warmth, mix water and kombu. Carry to a boil; cut back warmth and simmer, stirring often, about 10 minutes. Take away from warmth.

  • Stir in bonito flakes; let stand 5 minutes. Pressure by way of a fine-mesh sieve; discard solids.

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