Gyudon (牛丼): The Classic Japanese Beef Bowl
Often accompanied with pickled ginger, gyudon—which translates directly as "beef bowl. It is a famous dish in Japanese cuisine that consists of thinly sliced beef cooked in a savory, somewhat sweet sauce with onions. Available almost everywhere at almost any time of the day, this dish is the pillar of comfort cuisine in Japan. Although its cooking is simple, many people all throughout the country have fallen in love with a richly delicious and gratifying supper.
A Popular Dish Across Japan
With chains like Yoshinoya, Sukiya, and Matsuya driving its popularity, gyudon—a staple in Japanese fast-food cuisine—is highly appealing. Many looking for a quick, mouthwatering dinner that provides warmth and nutrients turn to it first choice. Although raw eggs are typically served in Japan, variations such topping it with Onsen Tamago (soft-poached egg) have grown popular. Particularly in countries like the United States where raw eggs are less often consumed.
Part of the Donburi Family
Gyudon, a member of the donburi family, is a part of a bigger gastronomic legacy including dishes like Oyakodon, Katsudon, and Ikuradon. Each with varying main components presented over steamed rice in a deep bowl. Those who value the heartiness of Japanese comfort cuisine will find great delight in donburi meals since this category is famous for its simplicity, affordability, and very pleasing tastes.
Experience the Comfort of Gyudon Japanese Beef Bowl
Apart from its great taste, gyudon appeals because it can bring the core of Japanese cuisine right into your kitchen. For those wishing to delve further into Japanese cuisine, this is a great meal offering a basic but significant dining experience. Perfect for every dinner, gyudon can be made fast and savored greatly. And I believe it is a must-try for both newbies and ardent Japanese food lovers.
Gyudon
Ingredients
Instructions
- Slice the onion.
- Remove the skin of ginger by quickly rubbing aluminum foil on the skin.
- Grind 1 teaspoon of ginger.
- Add sliced onion to medium size pot.
- Add 2 cups of dashi to the pot.
- Cook until onion is soft on medium heat.
- Remove bubbles or “Aku” from the pot to reduce bitterness.
- Add 4 tablespoon of sake and 4 tablespoon of sugar to the pot and cook for a few minutes.
- Add 5 tablespoon soy sauce and 2 tablespoon of mirin to mixture and cook for a few minutes.
- Add beef to pot and cook for 10 minutes.
- Add ginger to pot and cook for 1 minute.
- Serve on top of steamed rice and garnish with pickled ginger.
