Gyudon #(Japanese #Beef & #Rice #Bowls)
GYUDON (JAPANESE BEEF & RICE BOWLS)
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Now that I’m dwelling within the New York City area, I’m discovering that one in every of the issues I miss most about my NULL years in Beijing is: lunchtime.
Every weekday at midday on the dot, there might be a mass exodus from workplace homes during the city, as coworkers headed out to seize a meal. Lucky for me, I labored in an aspect of the metropolis the position restaurants had been plentiful and tremendous varied. I’d sit down to a bowl of hand-pulled noodles at a hideaway noodle bar on Monday, and head to a Yunnan Hot Pot restaurant on Tuesday. Each week might be different––my coworkers and I would determine out our lunch plans in advance––sometimes even days earlier than (which is perfectly regular habit in Beijing, I’ll have you ever know). There had been even a few superior non-Asian options, like an Israeli position that had a few of the greatest falafel I’ve ever tasted.
One of my absolute favourite lunch options, however, was a Japanese position that served the dish we’re speaking about today: Gyudon.
Gyudon is simply a dish of thinly sliced fatty beef, cooked in a barely candy mix of mirin and soy sauce and served over rice. Sake may be typically introduced for additional flavor. At the position I went to in Beijing, the would serve it piping hot with a uncooked egg yolk on top.
That egg yolk?
Best. Thing. Ever.
It would warm up as you combined it in with the hot pork and rice, imparting a richness to the dish that couldn’t be beat––not even by way of means of the beckoning name of hand-pulled noodles or Yunnan hot pot. Needless to say, I frequented that certain spot a minimum of as soon as every one couple weeks.
Now that I’m once more within the States, the position elaborate weekday lunches aren’t fairly as primary on my pockets as they had been in Beijing, I’ve been watching for to recreate a few of my antique favorites, and this Gyudon recipe is actual one in every of them!
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
You’ll need:
Neutral oil, resembling vegetable or canola oil
2 medium onions, very thinly sliced
1 lb very thinly sliced pork (fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also exchange pork or fowl stock)
4 eggs
4 cups cooked short-grain or medium-grain white rice
1 scallion, chopped
2 teaspoons toasted sesame seeds (optional)
Note that the thinly sliced pork right the following might be discovered at many Asian grocery stores, due to the fact that folks purchase it to make hot pot at home. In fact, it’s typically in fact labeled, “for Hot Pot.” It’s also a bit identical to the thinly shaved pork utilized in anything like a Philly cheesesteak.
You’ll also observe on this recipe that I decided to forgo the fully uncooked egg yolk, rather deciding upon a sunny-side up egg. This is the proper approach to get that runny yolk experience, even when you’re squeamish concerning the entire uncooked egg thing.
Okay, let’s get started!
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Heat 2 tablespoons oil in a giant skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
close
Add the meat and sugar, and cook dinner till the meat is barely browned.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Add the mirin, soy sauce, and stock.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Bring to a simmer, and cook dinner for about 10-15 minutes to cut back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit additional soy sauce if needed.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Meanwhile, warmth one other couple tablespoons of oil in a forged iron or non-stick skillet. Cook the eggs sunny-side up. You can cook dinner them in batches if needed. The yolks ought to nonetheless be runny!
When the meat is finished simmering, divide the rice amongst 4 bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Print Recipe
5 from 11 votes
Gyudon (Japanese Beef & Rice Bowls)
Japanese Gyudon, thinly sliced fatty pork cooked in a barely candy mix of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: BeefCuisine: JapaneseKeyword: gyudonServings: 4 servingsCalories: 598kcalAuthor: Sarah
Ingredients
Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced pork (450g, fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also exchange pork or fowl stock)
4 eggs
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)
Instructions
Heat 2 tablespoons oil in a giant skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Add the meat and sugar, and cook dinner till the meat is barely browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook dinner for about 10-15 minutes to cut back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit additional soy sauce if needed.
Meanwhile, warmth one other couple tablespoons of oil in a forged iron or non-stick skillet. Cook the eggs sunny-side up. You can cook dinner them in batches if needed. The yolks ought to nonetheless be runny!
When the meat is finished simmering, divide the rice amongst 4 bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Nutrition
Calories: 598kcal | Carbohydrates: 57g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 233mg | Sodium: 888mg | Potassium: 572mg | Fiber: 2g | Sugar: 7g | Vitamin A: 285IU | Vitamin C: 4.6mg | Calcium: 89mg | Iron: 3.6mg
FULL LINK >>>>> https://thewoksoflife.com/gyudon-recipe-beef-rice/
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Now that I’m dwelling within the New York City area, I’m discovering that one in every of the issues I miss most about my NULL years in Beijing is: lunchtime.
Every weekday at midday on the dot, there might be a mass exodus from workplace homes during the city, as coworkers headed out to seize a meal. Lucky for me, I labored in an aspect of the metropolis the position restaurants had been plentiful and tremendous varied. I’d sit down to a bowl of hand-pulled noodles at a hideaway noodle bar on Monday, and head to a Yunnan Hot Pot restaurant on Tuesday. Each week might be different––my coworkers and I would determine out our lunch plans in advance––sometimes even days earlier than (which is perfectly regular habit in Beijing, I’ll have you ever know). There had been even a few superior non-Asian options, like an Israeli position that had a few of the greatest falafel I’ve ever tasted.
One of my absolute favourite lunch options, however, was a Japanese position that served the dish we’re speaking about today: Gyudon.
Gyudon is simply a dish of thinly sliced fatty beef, cooked in a barely candy mix of mirin and soy sauce and served over rice. Sake may be typically introduced for additional flavor. At the position I went to in Beijing, the would serve it piping hot with a uncooked egg yolk on top.
That egg yolk?
Best. Thing. Ever.
It would warm up as you combined it in with the hot pork and rice, imparting a richness to the dish that couldn’t be beat––not even by way of means of the beckoning name of hand-pulled noodles or Yunnan hot pot. Needless to say, I frequented that certain spot a minimum of as soon as every one couple weeks.
Now that I’m once more within the States, the position elaborate weekday lunches aren’t fairly as primary on my pockets as they had been in Beijing, I’ve been watching for to recreate a few of my antique favorites, and this Gyudon recipe is actual one in every of them!
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
You’ll need:
Neutral oil, resembling vegetable or canola oil
2 medium onions, very thinly sliced
1 lb very thinly sliced pork (fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also exchange pork or fowl stock)
4 eggs
4 cups cooked short-grain or medium-grain white rice
1 scallion, chopped
2 teaspoons toasted sesame seeds (optional)
Note that the thinly sliced pork right the following might be discovered at many Asian grocery stores, due to the fact that folks purchase it to make hot pot at home. In fact, it’s typically in fact labeled, “for Hot Pot.” It’s also a bit identical to the thinly shaved pork utilized in anything like a Philly cheesesteak.
You’ll also observe on this recipe that I decided to forgo the fully uncooked egg yolk, rather deciding upon a sunny-side up egg. This is the proper approach to get that runny yolk experience, even when you’re squeamish concerning the entire uncooked egg thing.
Okay, let’s get started!
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Heat 2 tablespoons oil in a giant skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
close
Add the meat and sugar, and cook dinner till the meat is barely browned.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Add the mirin, soy sauce, and stock.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Bring to a simmer, and cook dinner for about 10-15 minutes to cut back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit additional soy sauce if needed.
Gyudon (Japanese Beef & Rice Bowls), by way of means of thewoksoflife.com
Meanwhile, warmth one other couple tablespoons of oil in a forged iron or non-stick skillet. Cook the eggs sunny-side up. You can cook dinner them in batches if needed. The yolks ought to nonetheless be runny!
When the meat is finished simmering, divide the rice amongst 4 bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Print Recipe
5 from 11 votes
Gyudon (Japanese Beef & Rice Bowls)
Japanese Gyudon, thinly sliced fatty pork cooked in a barely candy mix of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: BeefCuisine: JapaneseKeyword: gyudonServings: 4 servingsCalories: 598kcalAuthor: Sarah
Ingredients
Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced pork (450g, fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also exchange pork or fowl stock)
4 eggs
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)
Instructions
Heat 2 tablespoons oil in a giant skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Add the meat and sugar, and cook dinner till the meat is barely browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook dinner for about 10-15 minutes to cut back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit additional soy sauce if needed.
Meanwhile, warmth one other couple tablespoons of oil in a forged iron or non-stick skillet. Cook the eggs sunny-side up. You can cook dinner them in batches if needed. The yolks ought to nonetheless be runny!
When the meat is finished simmering, divide the rice amongst 4 bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
Nutrition
Calories: 598kcal | Carbohydrates: 57g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 233mg | Sodium: 888mg | Potassium: 572mg | Fiber: 2g | Sugar: 7g | Vitamin A: 285IU | Vitamin C: 4.6mg | Calcium: 89mg | Iron: 3.6mg
FULL LINK >>>>> https://thewoksoflife.com/gyudon-recipe-beef-rice/
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