Gyudon
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 867, total fat 33 G., saturated fats 14 G., proteins 40 G., carbohydrates 94 G., fiber 2 G., cholesterol 244 mg, sodium 1233 mg, sugar 8 G.
Calories 867, total fat 33 G., saturated fats 14 G., proteins 40 G., carbohydrates 94 G., fiber 2 G., cholesterol 244 mg, sodium 1233 mg, sugar 8 G.
These beef and rice bowls are the epitome of Japanese comfort food. Gyudon is typically home-cooked, but it's also common in fast-food restaurants across the country. Gyudon consists of thinly sliced beef and onions in a sweet and spicy soy sauce-based sauce. Served with steamed rice, you can also top the bowl with a poached egg, pickled ginger, or a sprinkle of sesame seeds if desired. Feel free to play around with the recipe and create your own favorite version of this quick, filling dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tbsp sake
- 2 tablespoons of sugar
- 1 tsp instant dashi powder, such as Ajinomoto Hondashi
- 1 medium onion, thinly sliced (about 1 cup)
- 600 g thinly sliced boneless ribeye steak
- 6 cups steamed white rice
- 4 poached eggs, optional
- 2 green onions, thinly sliced
- Shichimi togarashi, for serving, optional
- Pickled red ginger (beni shoga or kizami beni shoga) for serving, optional
We recommend
Recipes with similar ingredients: beef, mirin (rice wine), pickled ginger
Cooking the dish according to the recipe:
- Pour 1 cup of water into a 12-inch (30 cm) frying pan. Add the soy sauce, mirin, sake, sugar, and instant dashi powder, stir, and bring to a boil over medium heat. Add the onion and cook, stirring once or twice, until it begins to soften, about 3 minutes.
- Increase the heat to high and bring the liquid to a boil. Add the beef and cook, turning frequently with tongs, until barely cooked through, about 1.5 minutes. For tender meat, cook it as little as possible. The beef should be sliced against the grain into slices about 0.3 cm thick.
- Divide the rice into 4 bowls and top with the beef and sauce. Top with a poached egg, if using. Sprinkle with green onions. Add shichimi togarashi and pickled red ginger, if using.
Categories: