Does anyone have a Japanese gyūdon (beef bowl) recipe?!


Question:

Does anyone have a Japanese gyūdon (beef bowl) recipe?

How do I cut the beef? Which part of the beef is that?

Additional Details

4 weeks ago
http://www.chipple.net/mt/archives/20040...

I want it to look like the link above.

4 weeks ago
Thanks everyone! This is all very good!


Answers:
4 weeks ago
http://www.chipple.net/mt/archives/20040...

I want it to look like the link above.

4 weeks ago
Thanks everyone! This is all very good!

4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
*benishoga (red ginger) for topping
PREPARATION:
Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.

This is from about.com


4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
*benishoga (red ginger) for topping

Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice

I usually cheat and use a store bought sukiyaki sauce -depending on the brand it may need diluting. I like it with renkon (lotus root) chopped and added. Adding renkon is not what you get in beef bowls in Japanese chain restaurants but is a homestyle variation

To get the beef thin you may need to either half freeze it and shave it, or go to a Korean, Vietnamese, Japanese butcher who supplies meat for steamboat / shabu shabu.

A cheap cut is ok (some recipes recommend sirloin but I can't justify the expense, and neither can the Japanese beef bowl chains ;-) but it must be sliced thinly.

You use beef sirloin, very thinly sliced. Recipe follows.
Have everything sliced or cut and ready, the liquids measured out, before you start cooking, since it goes together very fast.

1 1/2 tbsp vegetable oil
1 lb beef sirloin, very thinly sliced (see note)
8 scallions (green onions)
1/2 lb Chinese cabbage, cut into 2" squares
or 1/2 lb bean sprouts
1 tbsp sugar
2 tbsp sake
3 tbsp tamari soy sauce
4 c hot cooked rice

Note: The beef will be easier to slice thinly if it is partially frozen. Partially freeze the steak and slice thinly across the grain, into long thin pieces.

Heat the oil in a large heavy skillet.
Add beef in 1 layer. Cook until just changed in color, abt 1 minute.
Repeat with remaining beef. Push beef to side of skillet.
Add onion to skillet, saute about 20 seconds. Push to side of skillet, don't mix with beef.
Add cabbage, reduce to moderate heat and saute, stirring, for 1 minute
Stir each without mixing, then sprinkle sugar over all. Pour on sake and soy sauce
Continue to cook, stirring gently but not mixing, until done to taste, 1-3 minutes.

To serve, put rice in 4 bowls, put some beef and vegetables over.
Boil the remaining liquid over high heat for 30 seconds. Spoon over each portion. Serves 4.




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