How to Make Japanese Sweet Onion Beef Rice

Gyudon (Japanese Beefiness Bowl)

Gyudon (牛丼), which translates to "beef and rice bowl" is one of the most pop lunchtime meals in Nippon. There are about 5000 restaurants specializing this Japanese beef basin scattered effectually Japan which is almost double the number of McDonalds here.

My Gyudon recipe is based on the style popularized past Yoshinoya, with tender flavorful beef and sweet onions cooked in a savory sweet sauce, which percolates down into the rice underneath.

Table of contents

• Gyudon (Japanese Beefiness Bowl)
• Why This Recipe Works
• Gyudon Ingredients
• How to Brand Gyudon
• FAQ
• Other Rice Bowls

Why This Recipe Works

• Using a fatty cut of beefiness that's been sliced very thinly is the key to making flavorful Gyudon.
• A sweet and savory dashi broth with a flake of white vino is the secret to making Gyudon that'southward similar to the original from Yoshinoya.
• Simmering the onions and beef in dashi keeps the meat moist and tender while creating a sauce that seasons the rice underneath.

Gyudon Ingredients

Beef

To brand an authentic Gyudon gustation, you need to use a cut of fat beefiness. This not but keeps the thin slices of beefiness moist, but the fat itself also contributes a smooth richness to the sauce. Yoshinoya is famously picky about their beefiness and only uses short-plate from American beef. They created a stir in 2004 when the BSE scare (and the ensuing ban on US beef in Nippon) caused them to replace their iconic beef bowl with a pork bowl. For context, this would be akin to McDonald'due south halting sales of hamburgers in the US and replacing them with chicken burgers.

Every bit stocks of cheap US beef disappeared, Yoshinoya'due south competitors Matsuya and Sukiya responded by sourcing beef from other countries, but Yoshinoya stubbornly refused to compromise on quality and price, sticking with pork until the ban was lifted over 2 years later. While some consumers merely switched brands, some loyal Yoshinoya fan's went to the lengths of visiting the chain's strange locations to enjoy their beloved Gyudon.

Short-plate can exist a chip hard to find, which is why I like to apply boneless short ribs for my Gyudon. It tends to have good marbling and is a little more tender than short plate. If you live in an area where Philly Cheesesteaks are pop, this is the some other expert selection equally the meat is sliced very thinly. Regardless of what cut of beef you use, it's crucial to slice the meat thinly against the grain. This is what makes it possible to cook the meat for such a short amount of time and nonetheless however have it come out tender. If yous're friendly with your local butcher, you can try asking them to cut information technology for you on a meat slicer, or you tin lightly freeze the beef and then apply a very abrupt knife to piece it into sheets that are about 1/16 of an inch thick (~1.4mm).

Onions

I've tried a bunch of different types of onions hither including Welsh onions, and leeks, only I e'er end up going back to apparently old xanthous onions. That's because they tend to hold their shape the best. Juicer varieties such every bit sweet onions, tend to turn to mush when yous melt them for too long, and cherry-red onions discolor, taking on an unappetizing grey appearance.

Gyudon sauce

Because Gyudon originated every bit a hotpot, it'south prepared in a similar style; with the beefiness and onions cooked in a savory sweet broth. I similar making mine with a combination of dashi stock, white vino, sake, soy sauce, and sugar. The white wine contributes just a hint of acidity while adding a fruitiness that brings out the sweetness of the onions. The sake adds plenty of umami, and the soy sauce seasons the broth.

If you're a die-hard Yoshinoya fan and want to become the same taste, you lot're going to need to use Hondashi granules (which contains MSG) to brand the dashi. Personally, I notice this a little heavy-handed, resulting in an bogus taste. That's why I prefer to use a batch of dashi prepared using my homemade dashi recipe.

Gyudon condiments

While purists, tend to prefer their Gyudon unadorned, I similar calculation toppings such every bit benishōga (red pickled ginger), scallions and sesame seeds, which contribute layers of texture and taste. Here's a list of some of my favorite condiments for Gyudon:

• scallions – Brown on white isn't a very flattering look, and a sprinkle of scallions helps add a splash of color while fortifying the flavor of the onions in the Gyudon.
• benishōga – benishōga or "red ginger" is young ginger pickled in the tangy juices produced while making umeboshi (pickled plums). Although these days the color is ofttimes added through dissimilar means, information technology was originally colored by the red shiso leaves added to umeboshi. The tangy, salty pickles add a squeamish color and sense of taste contrast to the beefiness, and the ginger helps smooth out the crude edges of the beefiness.
• sesame seeds – toasted sesame seeds not only add a wonderful texture to the Gyudon, but they besides give the donburi a wonderful nutty season that pairs beautifully with the beef.
• onsen tamago – onsen tamago, or "hot spring egg", is substantially a sous vide egg. Information technology'due south cooked in its shell at 145.5 degrees F for about 45 minutes, which renders the egg white soft and custardy while thickening upwardly the yolk and giving it a rich buttery texture. Gyudon is a bit of an outlier amongst donburi's in that it doesn't include any egg, and calculation an onsen tamago on top fixes this minor oversight. You can also utilize a poached egg.
• aonori – aonori literally means "green nori" and they come in flakes that can be sprinkled on top of things. They're well-nigh famous for going on dishes like oykonomiyaki and takoyaki, but they add a touch of color and loads of flavor.

How to Make Gyudon

The first thing you lot want to practice is brand the sauce for the Gyudon by adding the dashi, white vino, sake, soy sauce, and sugar to a frying pan. Then you want to add the sliced onion and cook it for a few minutes until the pieces showtime to get translucent.

Then, the sliced beefiness goes into the goop. Refuse the oestrus gently simmer the meat for about ten minutes, or until the beef is tender.

Serve the beef and onions over hot rice with some sauce drizzled over everything. Garnish the Gyudon with your favorite condiments such equally chopped greenish onions, toasted sesame seeds, or pickled red ginger.

FAQ

What is Gyudon

Gyudon literally means "beefiness rice bowl," and it'southward a type of donburi fabricated with thinly shaved beefiness and onions simmered in savory-sweet dashi goop. Because the beef is sliced paper-thin, it releases its flavor into the broth and becomes tender apace. The combination of beef and broth gets poured over a bowl of hot rice and topped with various condiments.

How to Pronounce Gyudon?

Gyudon is a 2-syllable name pronounced equally follows (read the italicized parts).

gyu like hug you
don like donut

Who invented Gyudon?

These days Japan is famous for Wagyu beefiness, but using cattle for food is a relatively new concept that just dates back to the latter one-half of the 19th century. I of the first areas to welcome foreigners was Tokyo, which is why it's no big surprise that Gyudon got its start there.

As with well-nigh new ingredients that work their mode into a culinary civilisation, beef was initially in a way that was familiar to Japanese people: every bit a hotpot (鍋 – nabé). The new dish became known as Gyunabé (牛鍋), and it was the precursor to mod-day Sukiyaki, Shabu Shabu, and Gyudon. In the latter part of the 19th century, enterprising vendors started selling gyunabe on top of a bowl of rice as a kind of fast food, and information technology was called Gyumeshi (牛めし – "beefiness rice").

Ane of those vendors was a guy named Eikichi Matsuda, who was from a boondocks called Yoshino nigh Osaka. He opened a small stall at Nihonbashi Fish Market in 1899 selling a hearty repast called Gyunabé Bukkake (牛鍋ぶっかけ – "covered in gyunabe") to the workers at the market. Later the Nihonbashi market was destroyed during the Great Kanto Convulsion, Matsuda moved Yoshinoya to the new market located in Tsukiji in 1926. Gyudon remained a specialty of the Tokyo surface area until the mid 20th century, when Yoshinoya started expanding exterior of Tokyo.

Other Rice Bowls

• Tanindon (beefiness and egg bowl)
• Chicken Katsudon (chicken katsu bowl)
• Oyakodon (chicken and egg bowl)
• Taco Rice (Okinawan taco meat basin)

Yield: 2 people

Prep Time: 2 minutes

Melt Time: xiii minutes

Full Time: xv minutes

For beef basin

• i cup
• two tablespoons

  sweet white vino (such as Riesling or Gewürztraminer)

• two tablespoons

  sake

• 2 ane/ii tablespoons

  soy sauce

• 2 teaspoons

  evaporated cane sugar

• 250 grams

  beefiness (very thinly sliced)

• 100 grams

  onion (~1/2 large onion, thickly sliced)

• 400 grams

For garnish

• sesame seeds (optional)

• 1

  scallion (chopped, optional)

• benishōga (pickled red ginger, optional)

1. Add the dashi, white wine, sake, soy sauce, saccharide, and sliced onions to a pan and bring to a boil over medium-high heat.

   

2. Pass up the heat to maintain a simmer and cook the onions until they're mostly translucent (almost 3 minutes)

   

3. Add the beefiness, and turn down the heat to maintain a gentle simmer. Cook, stirring regularly until the meat is tender (about x minutes). Suit common salt.

   

4. Serve the beef over bowls of hot rice, with some of the cooking liquid poured over the beef and rice. Garnish the Gyudon with sesame seeds, scallions, and benishōga.

   

Nutrition Facts

Gyudon (牛鍋)

Amount Per Serving

Calories 644 Calories from Fat 243

% Daily Value*

Fatty 27g 42%

Saturated Fat 10g 50%

Cholesterol 88mg 29%

Sodium 1733mg 72%

Potassium 721mg 21%

Carbohydrates 59g twenty%

Fiber 4g xvi%

Sugar 6g 7%

Protein 31g 62%

Vitamin A 60IU ane%

Vitamin C 4.9mg six%

Calcium 91mg ix%

Iron 4.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://norecipes.com/gyudon-beef-bowl-recipe/

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