{"id":29821,"title":"Gyudon – Japanese Beef and Rice Bowl","modified":"2025-02-12T11:11:10+01:00","plain":"What is Gyudon?\n\n\n\nLike Oyakodon or Katsudon, Gyudon is a member of the large Japanese culinary family of Donburi. Among these, it is even a great favorite and can be found in both regular and spicy versions. Basically, it's very flavorful beef in a dashi-based sauce, poured over rice and topped with a soft-boiled egg.  \n\n\n\nBecause I know my audience, I'm presenting the regular version here, but stay tuned for the spicy version coming soon! \n\n\n\nKatsudon, a donburi made with breaded chicken\n\n\n\nTips for Successful Gyudon\n\n\n\nThe meat should be very, very thin. Don't worry if the meat tears a bit while cutting. Perfection is not the goal. \n\n\n\nThe egg (optional) can be either raw or poached. The variant with the raw egg is called tamago kake gohan (to impress your guests) \n\n\n\nRegarding the dashi broth, honestly, don't stress yourself out. Unless you're really aiming for perfection, powdered dashi mixed with water will do the job\n\n\n\nWe add the grated ginger at the end of cooking to ensure its aroma remains intact\n\n\n\nThe Main Ingredients of Gyudon\n\n\n\n\n\n\n\nThe sake: brings an essential traditional flavor nuance \n\n\n\nThe light soy sauce: Can be replaced with tamari sauce, it brings saltiness and umami\n\n\n\nThe togarashi: it's Japanese chili powder, substitute with any other chili powder\n\n\n\nBeni shoga: \u201cPurple ginger\u201d, it's a Japanese pickle (tsukemono) that brings a nice freshness. That said, it's optional. \n\n\n\n\n\n\tGyudon - Japanese Beef and Rice Bowl\n\t\t\n\t\tA delicious recipe for Gyudon, a Japanese donburi made with beef \t\n\t\n\t\tWok\t\n\t\n\t\t250 g beef (Sliced very thinly, as thin as carpaccio)2 portions of cooked white riceBouillon120 g of onion (thinly sliced)120 ml of dashi (Homemade or made with powdered dashi)60 ml of sake30 ml light soy sauce15 g of sugar (More if needed)1 teaspoon of ginger (Freshly grated)SaltToppings2 Poached eggs (optional)Green onions (Sliced)Beni-shogaTogarashi\t\n\t\n\t\tIn a medium saucepan or wok, add the onion, dashi, sake, soy sauce, and sugar. Bring to a simmer over medium heat. Cook, stirring occasionally, until the onion is softened, about 5 minutes.Add the beef and cook over medium-high heat, stirring until the beef is cooked and the liquid is reduced by half, about 5 minutes.Stir in the ginger and let simmer for 1 more minute. Adjust seasoning with salt and sugar to taste. Divide the rice into bowls and top with the beef and sauce mixture. Garnish each bowl with a poached egg (if using), sliced green onions, beni-shoga, and togarashi.  Serve immediately.\t\n\t\n\t\tThe beef should be cut very thinly; freeze it before slicing for easier handling. Alternatively, ask the butcher \n\t\n\t\n\t\tDonburi, Main courseJapaneseBoeuf, Riz, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29821"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}