Metric:
600ml Water
400gr Steamed Rice
( to serve )
300gr Beef
( very thinly sliced )
200ml Soy Sauce
( Japanese Say Sauce )
1 Onion
( sliced )
40gr Sugar
( for caramelised Onion )
Sake
( Optional )
TRADITIONAL JAPANESE RECIPE: Gyudon is a Donburi dish, also known 'Rice Bowl' like Oyakodon, but instead of eggs and chicken, Gyudon is topped with beef.
Gyudon is probably the simpler and heartier kind of Donburi, and probably the most popular in japan.
There are few rules for a good Gyudon:
- Beef must be thinly sliced (How thin? Paper thin)
and cooked in a sweetened soy sauce.
- Sake? Not Sake? It doesn't really matter... always do what you feel like.
HISTORY
Due to the Meiji Restoration and subsequent westernization, western customs like eating beef were adopted and spread throughout Japan.
Gyūdon is considered to have come from Sukiyaki-don and the old dish gyūnabe, where thin slices of beef are cooked with vegetables in a pot, and at some point was put over rice and served in a bowl.
In 1862, the Kantō region's version of gyūnabe became the first popular version of this dish. In 1899 Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo's Nihonbashi district.
From the Taishō era (1912~) until the early Shōwa era (1926~), the use of cheap beef and the popularity of food sold from carts outdoors (yatai) in places like Asakusa boosted the popularity of the dish.
Although traces of the traditional sukiyaki can be found in some gyūdon containing ingredients such as konjac, grilled tofu, and green onions, most major food chains serve it as beef with onion.
IN JAPAN
Gyūdon can be found in many restaurants in Japan and some fast food chains specialize exclusively in the dish. The largest gyūdon chain in Japan is Sukiya. Other large chains are Yoshinoya and Matsuya. Matsuya sells gyūdon under the name gyūmeshi (牛めし).
Some gyūdon chains charge for miso soup, but many of them serve complimentary miso soup for customers who are eating in. The major gyūdon restaurant chain that offers free miso soup is Matsuya, whereas other major chains like Sukiya offer it as a part of a set or combo.
Skill Level: ![]() |
Time: 30 Minutes |
Price: ![]() |
Serves: 4 People |
Ingredients:
Conversions |
Metric:
600ml Water
400gr Steamed Rice
( to serve )
300gr Beef
( very thinly sliced )
200ml Soy Sauce
( Japanese Say Sauce )
1 Onion
( sliced )
40gr Sugar
( for caramelised Onion )
Sake
( Optional )
Cups:
2 cups Water
2 cups Steamed Rice
( to serve )
2 cups Beef
( very thinly sliced )
0.6 cup Soy Sauce
( Japanese Say Sauce )
1 Onions
( sliced )
2 tablespoons Sugar
( for caramelised Onion )
Sake
( Optional )
Directions:
01 - Pour Soy Sauce, Sake(Optional), Sugar and Water in a saucepan and boil for 3 minutes.
02 - Add Onion and Beef, and stir to combine well. Slightly boil and simmer for 15 minutes.
03 - Place everything on the top of the Rice and serve.
Photo: Uncut Recipes
Notes:
- If you use frozen meet or dry meat, add some Oil.
- The cooking time is probably the most important thing. If it is undercooked, the flavour will not stick to the Meat and the Onions might result too sharp. If it is overcooked, the Onions will become too soft and the flavour too strong.
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Written by: Uncut Recipes | Disclaimer |
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