Gyudon Japanese Beef & Rice Bowls are the most sought after dish of Gyudon cuisine. These bowls are very easy to make and are perfect for any occasion.
It is a great idea to serve Gyudon as a part of your Chinese meal. Learn more about Gyudon in the article mentioned below.
The Gyudon Japanese Beef & Rice Bowls set are the perfect gift for someone who appreciates great tasting food. They come in five delicious colors, the traditional red, yellow, white, gold and silver, along with other colors like beige, pink and green.
You can order them plain or with a spicy sauce. I know that some people may find the sauce a little strong but that is about the only way that you can find out because you really can’t make an “accident” by choosing the sauce that you like best without also adding onions, garlic and a little bit of ginger to it.
Gyudon Japanese Beef & Rice Bowls are by far one of my favorite foods from Japan. I love all different types of Japanese dishes and Gyudon has been one of my favorites for a long time.
Gyudon is simply one of several varieties of Donburi (traditional Japanese rice bowls) and in Gyudon, you get beef & scallops simmered with a delicious sweet soy sauce. The dish isn’t only delicious, but it’s also easy to make and very tasty too! If I were in Japan, I’d take this dish with me every time I was anywhere near a restaurant with a Donburi style menu.
Gyudon (Japanese Beef & Rice Bowls)Course: DinnerCuisine: JapaneseDifficulty: Easy
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced beef (450g, fatty beef chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi stock (can also substitute beef or chicken stock)
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)
- Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
- Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
- Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet.
- Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
- When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Reference : thewoksoflife.