Traditional Japanese Gyudon Rice Bowl with Wagyu Beef
Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, traditional japanese gyudon rice bowl with wagyu beef. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Traditional Japanese Gyudon Rice Bowl with Wagyu Beef is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Traditional Japanese Gyudon Rice Bowl with Wagyu Beef is something that I’ve loved my whole life. They are fine and they look fantastic.

Workers looking for a cheap lunch or dinner can be found sitting at counters of any of the hundreds of gyudon cafeterias all over Japan, wolfing down bowls of rice topped with beef and onions for just a few dollars per serve. Gyudon is a traditional food in the Kanto region of Japan. It is a dish in which locals boiled the sliced beef, onions, etc. in soy sauce and placed on top of rice served in a bowl. Other types of rice dishes in Tokyo prefecture are Negima Nabe, Chanko Nabe, Fukagawa-meshi, and Shinagawa-meshi.

To begin with this particular recipe, we have to first prepare a few components. You can have traditional japanese gyudon rice bowl with wagyu beef using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef:
  1. Take 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
  2. Get 1 1/3 CUP Dashi Soup (made with Hon Dashi powder and boiled water)
  3. Make ready 5 TBSP Soy Sauce
  4. Make ready 2 TBSP Sugar
  5. Prepare 3 TBSP Mirin (Japanese sweet rice wine)
  6. Make ready 1 TSP Sake
  7. Get 1 Onion (thinly sliced)
  8. Get 1 1/2 CUP Japanese Rice
  9. Get Beni Shoga/Pickled Ginger (to garnish)
  10. Take Scallions (chopped, to garnish)

Gyudon (Japanese Beef & Rice Bowls) Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best! Bring water and rice to a boil in a saucepan. Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat.

Instructions to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef:
  1. PREPARING THE JAPANESE STEAMED RICE - Take 1 1/2 cups of Japanese short grain rice, and wash/rinse the rice. Then, soak the rice in water for 30 minutes. Place the rice into a sieve, and allow the water to drain off completely (usually takes 15-20 minutes).Place the rice and 1 3/4 cups of water in a heavy-bottom pot. - Cover the pot with a lid, and bring the ingredients to a boil over medium heat on the stove (remove the lid briefly to check - if the ingredients are boiling).
  2. Once the water is boiling, Turn the heat to low. Cook the rice with the lid on for 12 minutes or until the water is gone and - only the rice remains.Take the pot of rice off the heat/stove, and allow the rice to steam for an additional 10 minutes in the pot (keep the lid onduring this process). While the rice is steaming, prepare your Fullblood Wagyu beef and onions.
  3. PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS - Prepare your dashi soup according to the instructions on the packaging (mix the Hon Dashi powder with boiled water). - Pour the dashi soup, soy sauce, mirin, sugar, and sake into a shallow saucepan.Add the onion slices to the saucepan, and simmer for a few minutes until the onions are tender.Turn the heat to medium, and add the Fullblood Wagyu beef for fajitas. Allow the beef to simmer for a few minutes, until itis cooked through.
  4. The fat from your Fullblood Wagyu beef will render out, making your sauce a little thicker.Once your meat is cooked, and your sauce is delicious, remove the beef and onions from the pan. Reserve the sauce - from your saucepan for later use.
  5. FINAL STEPS - Place the Fullblood Wagyu beef and onions over a nice bowl of steamed rice.Pour a few tablespoons of the sauce (reserved from your saucepan) over the top.Garnish with pickled red ginger and chopped scallions, serve, and enjoy!

Bring water and rice to a boil in a saucepan. Combine dashi, soy sauce, mirin, sugar, and sake in a large saucepan over medium heat. Like other donburi, Gyudon, or Japanese Beef Bowl, is always served over a warm bowl of freshly steamed rice. "Gyu" (牛) translates to "beef" while "Don" (丼) refers to the type of bowl it's served in. Don is a short word for Donburi which is a large rice bowl. So Gyudon literally is Beef Bowl.

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