How to cook Gyudon Recipe, Japanese Cuisine
"Gyudon Recipe, Japanese CuisineGyudon Recipe, Japanese CuisineIngredients:cooking method:Dalgano - Recipes Japan | For a long time, the Japanese did n"
Gyudon Recipe, Japanese Cuisine
Dalgano - Recipes Japan | For a long time, the Japanese did not eat beef because the necessary cows were used to work in the fields. The history of gyudon begins throughout the Meiji period starting when the Western tradition of eating beef was adopted in Japan. This dish originates from Gyunabe as well as Sukiyaki-don.
Gyunabe is a stewed beef dish that originated in Yokohama after the city's port opened to foreigners. This dish consists of a portion of beef that has been cooked with soy sauce, Miri, and green onions. After that served with buckwheat noodles. This dish was indeed often sold on the side of the king's lane and finally also sold in large restaurant gyunabe since the 1880s.
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Gyudon |
Ingredients:
- Neutral oil (such as vegetable oil or canola oil)
- 2 more onions (very thinly sliced)
- 1 pound very thinly sliced beef (450g, fat beef chuck or ribeye)
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup dashi stock (can also be exchanged for beef or chicken stock)
- 4 eggs
- 4 cups cooked white rice (preferably short grains or longer grains)
- 1 onion (chopped)
- 2 teaspoons toasted sesame seeds (optional)
cooking method:
- Heat 2 tablespoons of oil in a large skillet over high heat again, and cook the sliced onions for about 10 minutes, stirring often.
- Add beef and sugar, cook until beef is slightly browned. Add mirin, soy sauce, and broth. Bring to a boil, and cook for about 10-15 minutes to reduce the stock to a thin sauce. Taste the spices, and add a little soy sauce if needed.
- Meanwhile, heat a few tablespoons of oil again in a cast-iron skillet or non-stick skillet. Cook eggs on the light side. You can cook them in batches if needed. Egg yolks must stay liquid!
- When the beef has come to a boil, spread the rice between 4 bowls, and sprinkle with the beef and egg for each bowl. Garnish with chopped scallions and toasted sesame seeds, if using.