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We continue our tour of Japanese food for my friend Tom. This Japanese Beef Rice Bowl is known as Gyudon.
Jump to RecipeThe rice bowl is prevalent in so many cultures. Let’s search my blog to see how far around the world my rice dishes have traveled. Before we do, why do so many cultures have rice dishes? Rice is cheap. That is the first reason, but the chef in me, says it is because the rice is such a good vehicle to pick up the flavor. And rice is cheap which is needed in so many cultures.
So we begin our journey in TRINADAD with this dish that I saw on an episode of Diners Drive-In and Dives. I have a photographic memory for food shows. Is that ok? Did I say this restaurant was in Seattle where my youngest son lives? Or this side dish hailing from GREECE. We move a little south to the MIDDLE EAST for this chicken and rice dish. Shall we travel east to ECUADOR. I could go no and on but let’s finish with this comfort food rice dish from MEXICO flavored with a green enchilada sauce.
The dish is so simple to make and I made my own dashi. I was intimidated by the name – DASHI. I had no idea what is in it. To make it water is mixed with kombu and dried bonito flakes. The only problem was finding a store that carried the ingredients. The dashi is mixed with ginger, sake and soy sauce. It is topped off with the perfect 6 minute egg. Guess how long the egg cooks?
The sauce ingredients.
The building of the Gyudon.
The Japanese Beef Rice Bowl Plated.
Japanese Beef Rice Bowl
Continuing my exploration of Japanese cooking and recipes with this Japanese Beef Rice Bowl flavored with sake and dashi.
Ingredients
Dashi
- 2 Quarts Water
- 1 Ounce Dried Kombu
- 1 Ounce Dried Bonita flakes
Japanese Beef Rice Bowl – Gyudon
- 1/2 Whole Yellow Onion Sliced
- 1/2 Whole Red onion sliced
- 1/2 Cup Dashi
- 1/4 Cup Dry Sake
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Lb Beef stew meat
- 2 Tsp Fresh Ginger Minced
- 1 Tsp Salt
- 4 Whole Eggs Soft boiled
- 2 Cups Rice
Instructions
Dashi
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Combine water and kombu in a medium saucepan. Bring to a light simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh sieve. Reserve to liquid. Dashi can be stored in the refrigerator for up to 1 week.
Japanese Beef Rice Bowl – Gyudon
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Combine the dashi, sake, soy sauce, and sugar in a Dutch oven and bring to a simmer over medium heat. Cook for 5 minutes to bring up to temperature and to reduce a little. Add in the onion and stir occasionally, until onion is softened, about 5 minutes.
Add beef and cook, stirring until beef is cooked through and liquid has reduced down – 10 – 15 minutes. The broth will intensify, about 5 minutes. Stir in ginger and simmer for 1 minute longer. Adjust seasoning with salt and sugar to taste.
Cook the rice according to box instructions.
Divide rice between 4 bowls and top with beef and sauce mixture. Garnish each bowl with a soft boiled egg, sliced scallions and pickled ginger.
Serve and enjoy!
Recipe Notes
Adapted from Serious Eats – httpss://www.seriouseats.com/recipes/2016/07/gyudon-japanese-simmered-beef-and-rice-bowl-recipe.html
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