JFC’s Gyūdon 牛丼 (Beef Donburi) Recipe
JFC’s Gyūdon 牛丼 (Beef Donburi) Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
What is Gyūdon?
Traditional Japanese Gyūdon is a popular beef bowl dish made with thinly sliced beef, onions, and a sweet soy-based sauce served over a bowl of steamed rice. Gyūdon is believed to have originated in Tokyo, Japan, during the late 19th century. It first appeared in small eateries catering to the working class, providing a convenient, affordable and hearty meal option for busy urban dwellers. From Tokyo, its popularity spread throughout the country, and Gyūdon became a beloved dish enjoyed in various regions of Japan. The name "Gyūdon" translates to "beef bowl," reflecting its main ingredients. It has become a staple in Japanese cuisine and is enjoyed on various occasions, from casual lunches to late-night meals.
Why do people love Gyūdon?
Food lovers enjoy Gyūdon for its delicious combination of tender beef, sweet onions, and flavorful sauce served over steamed rice. Its umami-rich taste and comforting nature make it a satisfying and comforting meal. Nutritionally, Gyūdon provides a balanced mix of protein, carbohydrates, and essential nutrients. People might choose Gyūdon over other traditional Japanese dishes for its simplicity, quick preparation, and affordability, making it a convenient and tasty option for a satisfying meal on-the-go or during busy days.
How is Gyūdon served and eaten?
At mealtime, Traditional Japanese Gyūdon is served in a deep bowl with steamed rice at the bottom and thinly sliced beef and onions cooked in a sweet soy-based sauce on top. It is eaten using chopsticks to pick up the beef, onions, and rice together. A spoon is also used to consume the broth. Social etiquette involves holding chopsticks correctly, not pointing them at others, and not sticking them vertically into the rice (resembling a funeral custom). Polite company eats quietly, showing respect for the meal and the dining companions.
Ingredients
-
400g of beef slices
-
½ a Brown Onion
-
4x Serves of Rice
-
90ml of Soy Sauce
-
75ml of Mirin
-
75ml of Cooking Sake
-
1 Tbsp of Sugar
-
300ml of Water
-
15g of Grated Ginger
-
Pickled Ginger
Main
Cooking Liquid Ingredients
Garnish
Directions
Slice the onion into 5mm wide long pieces.
Place the sliced onion and the liquid ingredients in a pot and cook on a medium heat level.
Once the liquid starts to boil, add the beef slices.
Skim (scoop out) the impurities that rise to the surface as it boils.
Turn the heat down to a simmer setting and leave until the beef browns and the liquid is lightly reduced (approx. 20mins).
Serve the beef on a bed of rice drizzled with cooking juice, and pickled ginger on top.
Recipe Note
Alternative Products
Mirin from our collection.View the Collection
Rice from our collection.View the Collection
Soy Sauce from our collection.View the Collection
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