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Gyudon (Bowl of simmered beef and onions) is one of the iconic Japanese fast casual food commonly known as Yoshinoya beef bowl. It takes just minutes to make, but with the few tips and techniques, you can make the great Gyudon like you never had before. here is how!!
Please see below for the ingredients, written recipe, FAQ, and more!!
(Chapter)
0:00 Prepare Ingredients
2:03 Dashi science
2:47 Cooking part
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(Recommended videos👀)
[Japanese beef curry]
[Butadon (Pork rice bowl)]
[How to store used Kombu]
[Other recipes using Beef oil]
・[Hamburg steak] https://youtu.be/o69IyrEiyaU
・[Beef stew] https://youtu.be/Ysafl3fml_k
・[Cheese croquettes] https://youtu.be/Da_E_NB2FqU
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[Shopping (Amazon associates link)]
(Kombu)
100g: https://amzn.to/3lnoHHV
500g: https://amzn.to/34WJyZa
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[Ingredients 2 serves] (GRAM)
-Thinly sliced beef (rib eye or chuck) 250g
-Beef fat 20g
-Ginger (as peeled) 15g
-Onion 1each (130g)
[Kombu Dashi]
-Water 750ml ①
-kombu (Dry kelp) 7g ①
-Sugar 20g
-Sake 90ml
-Soy sauce 30ml
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[Ingredients 2 serves] (OUNCE)
-Thinly sliced beef (rib eye or chuck) 0.55lb
-Beef fat 0.7oz
-Ginger (as peeled) 0.53oz
-Onion 1each (4.58oz)
(Kombu Dashi)
-Water 25.36oz ①
-kombu (Dry kelp) 0.24oz ①
-Sugar 0.7oz
-Sake 3.04oz
-Soy sauce 1.01oz
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(Method)
[Chapter 1: Prepare Ingredients]
-Slice the beef into half
-Chop the beef fat into dice
-Slice onion into 1cm
-Slice ginger as thin as possible
[Chapter 2: Dashi science]
Put ① in a pot, warm at low heat until just starting to boil.
The umami (Deep richness) of the kombu is actively developed around at 60℃ (140F),
so go slow to pass through this temperature range to maximize the goodness.
[Chapter 3: Cooking part]
-Put the beef fat on a cold pan or pot. Medium heat until sizzle.
-Turn the heat to low, cook until lightly brown
-Add ginger. Cook until translucent.
-Add onion. A pinch of salt. Cook until translucent.
-Add the dashi and sugar. Boil.
-Add the beef and sake. boil again.
-Get rid of the half of the scum. Leave half in there. It has flavor.
-Add soy sauce. Cook simmer for 10-15 mins
-Serve with rice and egg yolk (or poached egg if raw eggs aren’t safe in where you live)
[About the rice]
60-70% of the whole dish is actually rice. So pay attention to the rice is important.
Use descent Japanese rice. Soak minimum 1 hour (Maximum over night) with water and kombu (1% of the weight of the rice) after rice is washed.
This will bring up the whole thing lot better.
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[FAQ]
Q: Can I skip Sake?
A: Yes you can. But you don’t need to buy expensive Sake.
We Japanese use Ryorishu (Cooking sake) which is cheap.
Or Rice wine could be an another choice
Q: I can’t find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or MSG
Q:What is your frying pan?
A: The brand is “Pro cooker”
Please search “Pro cooker pan”
Q: Do I leave kombu when I cook rice?
A: Yes. Wash rice normally.
Soak with kombu. Cook the rice with the same water and kombu
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[About KOMBU]
“KOMBU” is one of the mother ingredient of true authentic Japanese cuisine.
It’s usually soaked, or boiled in water to make its stock called “Kombu dashi” (Dashi means stock in Japanese) And Kombu dashi is typically used in cooking soup dishes including miso soup.
In this channel, I want to proudly introduce about kombu to the world as a Japanese chef, and try to create many ways of using it at home. So we can learn together!!
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[Business enquiry]
e-mail: chefslabobusiness@gmail.com
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