A bowl of gyudon — simmered beef over rice

Новичок

Gyudon (Beef Bowl)

Name: Gyudon (Beef Bowl)
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 250 g Thinly sliced beef (shabu-shabu cut); 1 Onion, sliced; 180 ml Dashi stock; 3 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sugar; 2 bowls Hot cooked rice; to serve Pickled red ginger (beni shoga), to serve

Thin beef and onion simmered in a sweet soy-dashi broth and heaped over rice — Japan's fastest, most beloved bowl.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese donburi tradition / 日本の丼物 — Gyudon grew out of gyunabe, a beef hot pot from eastern Japan's Kanto region. By the late 1800s a version simmered in a sweet soy stock and served over rice appeared, evolving into the fast, affordable bowl found across the country today.

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Смотри, как это готовят · 3 видео

Japanese Cooking Ichie Soupersamurai CHEF'S LABO 自宅で出来るプロの味

⏱ 20 мин🍽 2 порций🔥 600 ккал🇯🇵 Япония

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Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Simmer the dashi, soy, mirin, sake and sugar with the onion until the onion softens.
Loosen the beef slice by slice and slip it into the broth so the pieces don't clump.
Skim off any foam and let the beef cook briefly — it only needs to lose its pink.
Lower the heat and let it bubble a few minutes more so the meat drinks up the sweet, savory broth.
Spoon the beef and onion over hot rice and moisten with a little of the broth.
Top with a pinch of pickled red ginger for a sharp, bright contrast.

💡 Советы

Very thinly sliced beef is essential — freeze the block briefly to slice it paper-thin at home.
A soft-poached or onsen egg on top makes it richer and silkier.
Don't boil the beef hard, or it toughens — a gentle simmer keeps it tender.