Therefore, prepare a little bit more than usual. Rice bowl dishes (or what we call “donburi”) typically serve more rice per person to go with the food on top of the rice. I recommend making dashi either from scratch or with a dashi packet. Make extra dashi (Japanese soup stock) so you can use it for gyudon and miso soup to go with the meal.For well-marbled beef, it’s easier to flash freeze and cut the semi-frozen meat. It’s also easy to thinly slice your own meat. Well-marbled beef will never become chewy after being simmered in the sauce. When the onion is cooked, it imparts a natural sweetness to the dish. Thinly slice the onion so it will become tender and sweeter quickly.Serve the simmered beef and onion over steamed rice in large bowls.Put the sauce ingredients, sliced onions, and beef in a large frying pan and start cooking.Garnish: green onions for the color and shichimi togarashi for a spicy kick.So simple and highly effective in creating robust flavor! Sauce: The sauce is a complementary balance of sweet and savory, made with dashi (Japanese soup stock), sake, mirin, soy sauce, and sugar.Onion: Sliced onions give sweetness to the dish and are a perfect pair with tender beef.Alternatively, you can always slice your own. The paper-thin slices are essential for achieving authentic gyudon (too thick, and your beef will be chewy), and you can often find packages of thin-cut beef at Japanese or Asian supermarkets. Thinly sliced beef: For this recipe, I recommend chuck or rib eye.The ingredients to make this one-pot dish at home are simple. It was most popular among business people and young, single men before reaching the general Japanese public. Gyudon in Japan is known to be a quick, tasty meal that is also cheap. JING SUSHI HOW TOHow to Make Gyudon Ingredients You’ll Need If you want to make gyudon just like they do at Yoshinoya, I have a recipe here. Matsuda is the owner of Japan’s most famous Tokyo-based, beef bowl chain, Yoshinoya. The name “gyudon” was finally coined by Eikichi Matsuda in the late 1800s. Apparently, the chef of an izakaya called Isekuma in my hometown of Yokohama was the first person to serve gyunabe in 1862! People began pouring their leftover gyunabe broth over rice, and soon restaurants began to serve this as a cheaper alternative called “gyumeshi” (牛飯). Once Western culture was introduced to Japan in the late 19 th century, gyunabe-beef and onion stewed with miso paste-became extremely popular. Consuming meat went against Buddhist philosophies, and eating farm animals that were useful for work was largely discouraged. Up until this point, Japanese people were strictly prohibited from eating beef for both religious and practical reasons. The gyudon that we know and love today actually originated from a beef hot pot dish called “gyunabe” (牛鍋) during Japan’s Meiji Era (1868-1912). “Gyu” (牛) translates to “beef” while “Don” (丼) refers to the type of bowl it’s served in. Like other donburi, Gyudon, or Japanese Beef Bowl, is always served over a warm bowl of freshly steamed rice. Today, I’ll show you how I make this weeknight favorite at home. While every household in Japan makes gyudon a little different, the core ingredients remain the same: thin slices of beef, onion, and sweet and savory sauce served over steamed rice. Not only is this hearty rice bowl extremely simple to put together, but it’s also famous for being a quick, nutritious meal that never fails to satisfy. Gyudon (牛丼) is classic comfort food that has had its place in Japanese cuisine for over 150 years. It has been a staple in Japanese cuisine for over 150 years! It’s a perfect quick meal for a busy weeknight! Thinly sliced beef and tender onions cooked in savory-sweet sauce, Gyudon, or Japanese Beef Rice Bowl, is synonymous with comfort.
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