Gyudon (Japanese Beef Bowl)
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
Japanese
Gyudon (Japanese Beef Bowl)
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This easy gyudon recipe swaps in premium A5 Wagyu beef, elevating this comfort food with a silky sauce, melt-in-your-mouth meat, and onions for a luxurious twist on the classic Japanese beef bowl.
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Ingredients
- 300 grams wagyu beef thinly sliced for sukiyaki, A5 grade
- ½ cup dashi
- 2 tablespoons soy sauce
- 1 tablespoons mirin
- 5 grams gelatin
- 2 teaspoons vegetable oil
- 100 grams onion (cut into ¼-inch slices)
- 360 grams short-grain rice cooked
- 2 egg optional, yolk
Instructions
- Cut 300 grams A5 Wagyu into 3-inch wide strips and put them into a strainer.
- Prepare a large bowl of cold water and then add a kettle of boiling water to another large bowl.
- Working quickly, lower the strainer of beef into the bowl of boiling water and swish the meat around a few times to separate the slices. The goal here is to blanch the surface of the meat, not cook it through all the way, so it should still be pink.
- Move the strainer to the bowl of cold water and swish the wagyu around a few times to chill and stop the cooking. Drain the meat well.
- For the gyudon sauce, add ½ cup dashi, 2 tablespoons soy sauce, 1 tablespoons mirin, and 5 grams powdered gelatin to a bowl and stir to combine.
- Put a skillet on the stove over medium-high heat and add 2 teaspoons vegetable oil and 100 grams onion. Sauté the onions until they’re translucent and start to brown (3-4 minutes).
- Pour the gyudon sauce mixture into the pan and simmer with the onions until they’re tender and the sauce slightly thickens (another 4-5 minutes).
- Add the blanched wagyu to the pan and toss to coat evenly with the sauce and onions. When the meat is no longer pink it’s ready to serve.
- Divide the beef, onions, and the remaining gyudon sauce onto 360 grams cooked short-grain rice divided between two bowls.
- Optionally, top your premium gyudon with 2 egg yolks or onsen tamago.
Equipments used:
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
52g
(17%)
Protein
43g
(86%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.03g
(2%)
Cholesterol
286mg
(95%)
Sodium
1360mg
(57%)
Potassium
728mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
286IU
(6%)
Vitamin C
4mg
(4%)
Calcium
86mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 286mg | 95% |
| Sodium | 1360mg | 57% |
| Potassium | 728mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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