GYUDON (JAPANESE BEEF & RICE BOWLS)
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!
Provided by Sarah
Categories Beef
Time 40m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 598 kcal, Carbohydrate 57 g, Protein 36 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 233 mg, Sodium 888 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
GYUDON (JAPANESE BEEF RICE BOWL)
Thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon is synonymous with comfort. It has been a staple in Japanese cuisine for over 150 years!
Provided by Namiko Chen
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
- First, thinly slice the onion.
- Next, cut the green onions diagonally into thin slices.
- Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
- In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
- Next, add the onion slices and spread them throughout the pan, separating the onion layers.
- Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
- Cover the pan with a lid and start cooking over medium heat.
- When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
- Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
- In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
- Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!
Nutrition Facts : Calories 453 kcal, Carbohydrate 41 g, Protein 27 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1072 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
- Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
GYU DONBURI (BEEF RICE BOWL) RECIPE
Gyu(Beef)-don is the most popular donburi (rice bowl) in Japan and the U.S. because of Yoshinoya.
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the onion then place it into a sauce pan with the water and wafu dashi. Cook over medium heat until the onion becomes tender.
- Cut beef into bite-sized pieces. In a prep bowl, pre-marinate with white wine, sugar, mirin, salt, and soy sauce.
- Add the beef mixture to the pan and heat for 5 minutes.
- Serve on top for rice.
YOSHINOYA BEEF BOWL (GYUDON)
With savory and juicy sliced beef served over steamed rice, this delicious Yoshinoya Beef Bowl (Gyudon) is a keeper for a weeknight meal!
Provided by Namiko Chen
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
- If you cannot find sliced beef in your local grocery store, freeze a block of fresh chuck or rib eye for 1-2 hours and slice. See this post for detailed instructions. If the pieces are too large after slicing, then cut them in half. I use sliced beef labeled "komagire" from my local Japanese market and cut the slices further into smaller pieces.
- Cut the onion into thin slices and slice the green onion into thin rounds. Set aside.
- Heat a large frying pan over medium-high heat and add the dashi, sake, sugar, mirin, and soy sauce.
- Cover the pan with a lid and bring the sauce to a boil. Once the sauce is boiling, add the sliced onions and spread them out in a single layer. Cover to cook until tender (make sure you cover the pan, otherwise the sauce will evaporate).
- When the onions are tender, add the beef and cook until it's no longer pink. Remove the foam and fat with a fine-mesh skimmer.
- Divide the steamed rice into individual serving bowls. Serve the simmered meat and sauce over the steamed rice.
- Top with the sliced green onions and pickled red ginger. If you'd like to add an egg, serve with an onsen tamago on top. Alternatively, you can pour beaten egg over the meat when it's almost finished cooking in the pan (see how I do it in my other Gyudon recipe).
Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 766 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving
JAPANESE GYUDON (BEEF BOWL)
Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan. Top with benishoga (pickled red ginger) if desired.
Provided by lkkpd
Categories World Cuisine Recipes Asian Japanese
Time 57m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Bring to a boil. Add onion; simmer until softened, 6 to 8 minutes. Add beef; simmer until no longer pink, about 6 minutes more.
- Divide hot rice equally between individual deep rice bowls. Top with the simmered beef mixture.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 87.5 g, Cholesterol 24.8 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 646.9 mg, Sugar 6.8 g
GYU DONBURI
If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.
Provided by Paramedic Leigh
Categories Stew
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
- Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
- Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 752.1, Fat 16.5, SaturatedFat 6, Cholesterol 256.2, Sodium 1212.8, Carbohydrate 113.5, Fiber 4.1, Sugar 8.8, Protein 29.7
More about "gyu donburi recipes"
GYUDON (JAPANESE BEEF RICE BOWL) - CLOSET COOKING
From closetcooking.com
Reviews 9Estimated Reading Time 3 minsServings 4Total Time 30 mins
GYUDON RECIPE (JAPANESE BEEF AND RICE BOWL) - 牛丼
From norecipes.com
5/5 (2)Calories 644 per servingCategory Entree
- Add the dashi, white wine, sake, soy sauce, sugar, and onions to a pan and bring to a boil over medium-high heat.
- Turn down the heat to maintain a simmer and cook the onions until they're mostly translucent (about 3 minutes)
- Add the beef, and turn down the heat to maintain a gentle simmer. Cook, stirring regularly until the meat is tender (about 10 minutes). Adjust salt.
- 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.
SIMPLE GYUDON ( 牛丼 ) RECIPE | JAPANESE ... - UNCUT RECIPES
From uncutrecipes.com
Servings 4Calories 420 per servingTotal Time 40 mins
GYUDON RECIPE ( 牛丼 ) | JAPANESE RECIPES | UNCUT RECIPES
From uncutrecipes.com
Cuisine JapaneseTotal Time 40 minsCategory Main CourseCalories 420 per serving
- - Add Sugar, Sake, Onion, Soy Sauce, Beef, and stir to combine well. Slightly boil and simmer for 10 minutes.
TANINDON RECIPE (他人丼) - BEEF WITH EGG RICE BOWL
From norecipes.com
5/5 (1)Calories 449 per servingCategory Entree
- Break the eggs into a container with a spout and beat them until they're partially mixed together, but leaving some unmixed yolks and whites.
- In a small frying pan that's about the same width as the bowl, you plan to serve your donburi in, add the dashi, sake, soy sauce, sugar, and the white parts of the scallions and bring the mixture to a boil.
- When the white parts of the scallions are tender, add the beef and scallion greens and give the mixture a stir. If your beef is sliced thinly enough, it should cook almost instantly.
GYUDON RECIPE (SIMMERED BEEF ON TOP OF STEAMED RICE)
From thespruceeats.com
Ratings 57Calories 647 per servingCategory Entree, Lunch, Dinner
GYUDON RECIPE (BEEF BOWL) - JAPANESE COOKING 101
From japanesecooking101.com
Servings 2-3
GYUDON BEEF BOWL RECIPE - JAPAN CENTRE
From japancentre.com
3.7/5 (71)Category Main MealsServings 2Total Time 15 mins
GYUDON (JAPANESE SIMMERED BEEF AND RICE BOWLS) RECIPE
From seriouseats.com
Category Mains, Quick DinnersCalories 638 per serving
SOBORO DONBURI (MIYAZAKIGYU WAGYU GROUND BEEF OVER RICE)
From myfoodies.com
GYUDON (牛丼) - FOOD IN JAPAN
From foodinjapan.org
GYU DONBURI RECIPE - WEBETUTORIAL
From webetutorial.com
GYUDON RECIPE / JAPANESE BEEF BOWL / 牛丼 - YOUTUBE
From youtube.com
GYU DONBURI JAPANESE COOKING RECIPE – THE BEST FREE ...
From cookingrecipedb.com
GYU DONBURI RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
GINGERY GROUND BEEF SOBORO DONBURI - ALL INFORMATION ABOUT ...
From therecipes.info
GYU DONBURI RECIPE - SHARE-RECIPES.NET
From share-recipes.net
GYU DONBURI RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #beef #asian #japanese #easy #beginner-cook #dietary #one-dish-meal #comfort-food #inexpensive #meat #taste-mood #presentation #served-hot
You'll also love