Japanese #Beef #& #Rice #Bowls
gyudon (japanese pork & rice bowls)
Now that I’m residing 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 at the dot, there might be a mass exodus from workplace homes throughout the city, as coworkers headed out to seize a meal. Lucky for me, I labored in an aspect of the metropolis the position restaurants have 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 might 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 have been even a few incredible non-Asian options, like an Israeli position that had a few of the finest 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 delivered for additional flavor. At the position I went to in Beijing, the might serve it piping hot with a uncooked egg yolk on top.
That egg yolk?
Best. Thing. Ever.
It might warm up as you blended it in with the hot pork and rice, imparting a richness to the dish that couldn’t be beat––not even with the aid of way of the beckoning name of hand-pulled noodles or Yunnan hot pot. Needless to say, I frequented that specific spot at the very least as soon as each one couple weeks.
Now that I’m again within the States, the position elaborate weekday lunches aren’t fairly as simple on my pockets as they have been in Beijing, I’ve been in search of to recreate a few of my vintage favorites, and this Gyudon recipe is really one in every of them!
Gyudon (Japanese Beef & Rice Bowls), with the aid of way 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 bird 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 right here will be discovered at many Asian grocery stores, on the grounds that of us purchase it to make hot pot at home. In fact, it’s typically really labeled, “for Hot Pot.” It’s also just a bit same 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 totally uncooked egg yolk, rather determining a sunny-side up egg. This is the proper method to get that runny yolk experience, even when you’re squeamish in regards to the complete uncooked egg thing.
Okay, let’s get started!
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Heat 2 tablespoons oil in a huge skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
close
Add the meat and sugar, and cook dinner till the meat is barely browned.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Add the mirin, soy sauce, and stock.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Bring to a simmer, and cook dinner for about 10-15 minutes to scale back the inventory right into a skinny sauce. Taste for seasoning, and upload just a bit additional soy sauce if needed.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way 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 achieved simmering, divide the rice amongst four 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: four 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 bird 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 huge 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 scale back the inventory right into a skinny sauce. Taste for seasoning, and upload just 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 achieved simmering, divide the rice amongst four 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/
Now that I’m residing 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 at the dot, there might be a mass exodus from workplace homes throughout the city, as coworkers headed out to seize a meal. Lucky for me, I labored in an aspect of the metropolis the position restaurants have 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 might 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 have been even a few incredible non-Asian options, like an Israeli position that had a few of the finest 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 delivered for additional flavor. At the position I went to in Beijing, the might serve it piping hot with a uncooked egg yolk on top.
That egg yolk?
Best. Thing. Ever.
It might warm up as you blended it in with the hot pork and rice, imparting a richness to the dish that couldn’t be beat––not even with the aid of way of the beckoning name of hand-pulled noodles or Yunnan hot pot. Needless to say, I frequented that specific spot at the very least as soon as each one couple weeks.
Now that I’m again within the States, the position elaborate weekday lunches aren’t fairly as simple on my pockets as they have been in Beijing, I’ve been in search of to recreate a few of my vintage favorites, and this Gyudon recipe is really one in every of them!
Gyudon (Japanese Beef & Rice Bowls), with the aid of way 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 bird 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 right here will be discovered at many Asian grocery stores, on the grounds that of us purchase it to make hot pot at home. In fact, it’s typically really labeled, “for Hot Pot.” It’s also just a bit same 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 totally uncooked egg yolk, rather determining a sunny-side up egg. This is the proper method to get that runny yolk experience, even when you’re squeamish in regards to the complete uncooked egg thing.
Okay, let’s get started!
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Heat 2 tablespoons oil in a huge skillet over medium excessive heat, and cook dinner the sliced onions for about 10 minutes, stirring often.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
close
Add the meat and sugar, and cook dinner till the meat is barely browned.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Add the mirin, soy sauce, and stock.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way of thewoksoflife.com
Bring to a simmer, and cook dinner for about 10-15 minutes to scale back the inventory right into a skinny sauce. Taste for seasoning, and upload just a bit additional soy sauce if needed.
Gyudon (Japanese Beef & Rice Bowls), with the aid of way 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 achieved simmering, divide the rice amongst four 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: four 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 bird 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 huge 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 scale back the inventory right into a skinny sauce. Taste for seasoning, and upload just 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 achieved simmering, divide the rice amongst four 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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