Gyudon Recipe Japanese beef doner

0.0  based on 0 Ratings

Updated: 23.04.2020

Serving(s): 1

Ingredients

Beni Shouga 1 Tbsp
Dashi (Fish) * 200 ml (0.8 cup)
Spring Onion 1 Piece
Ginger Juice * 1 Tbsp
Mirin * 1 Tbsp
Oil (neutral) 0.5 Tbsp
Beef 150 g (5.3 oz)
Round-Grain Rice * 120 g (4.2 oz)
Sake 1 Tbsp
Soy Sauce * 2 Tbsp
Sugar 2 Tbsp
Onion 0.5 Piece

Equipment

Donburi Bowl * 0 Piece
Cooking Chopsticks * 1 Piece
Pan * 1 Piece
*Affiliate Link: If you buy this linked product, we will receive a small provision. There are no additional costs for you and you support our blog. We are very thankful and we wish you a nice time with cooking and eating (^_^)

Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 400 Calories
Difficulty: 1/3
Kitchen: From which country does the recipe come?
Spicy: Not Spicy Not Spicy Not Spicy Not Spicy
Category: Main Dish
Preparation: 5 Min.
Cooking Time 30 Min.
Total Time 35 Min.
Keywords Beef Donburi, beef Bowl, Gyudon Bowl, main course, rice
Original Characters 牛丼
Pronunciation
no responsibility can be taken for this information

0 have already cooked the dish!

Preparation

  1. First prepare the rice - either in the pot or in the rice cooker. You can find the corresponding instructions here: Cooking Japanese rice.

  2. Now quarter the onion.

  3. If you didn't buy thinly sliced beef, you will have to carefully cut the meat into thin slices yourself. To make them tender enough, you should cut the meat while it is frozen - this makes it a little easier. If the slices are too thick, the taste suffers! (Tip: We recommend that you look for thinly sliced meat. You can also ask your butcher if he can cut the meat thinly for you. The thinner the slices, the better).

  4. Heat the oil in a pan and fry the onion.

  5. Meanwhile, mix the ingredients for the sauce in a bowl: dashi, sugar, sake, mirin, ginger juice, soy sauce.

  6. As soon as the onion is glassy, add the sauce to the pan.

  7. Bring the sauce to a boil, add the beef and let it cook for about 5 minutes at medium heat.

  8. As soon as the meat is well-done and the sauce has thickened a little, remove the pan from the heat.

  9. Now it is time to serve: First you put the finished rice in a bowl, then you add the meat and the sauce, and finally you can garnish Gyodon optionally with pickled ginger (Beni Shoga), and - if you like - also with a raw egg. Ittadakimasu!

♥ Thanks for 10759 Ratings with 4.5 from 5 Stars / Sushis!
We are really pleased to get your rating :)

Miau, do i have your attention? I feel hungry, because Ryu and Matthias are not feeding me. Please give me some delicious rating onigiris, if you like this page. ~Akina

Buy on Amazon and support Us

*Affiliate Link: If you buy this linked product, we will receive a small provision. There are no additional costs for you and you support our blog. We are very thankful and we wish you a nice time with cooking and eating (^_^)
♥ Thanks for 10759 Ratings with 4.5 from 5 Stars / Sushis!
We are really pleased to get your rating :)

Miau, do i have your attention? I feel hungry, because Ryu and Matthias are not feeding me. Please give me some delicious rating onigiris, if you like this page. ~Akina

Comments

Leave a Comment