Recipe: Appetizing Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

Traditional Japanese Gyudon Rice Bowl with Wagyu Beef. Nobel Wagyu vlees van natuurlijke bodem direct van boer. Bekijk hoe wij te werk gaan. Wij gebruiken geen E-nummers, suiker, kleurstoffen, bind-, of conserveringsmiddelen.

Traditional Japanese Gyudon Rice Bowl with Wagyu Beef Serve the flavorful, tender beef over steamed rice. To serve, mould the rice onto a plate or bowl and top with the wagyu yukke. Gyudon (Beef Bowl) With thinly sliced beef and sweet onions over a bowl of steaming rice, this Gyudon (牛丼), or "beef bowl" is a mouthwatering Japanese classic that comes together in minutes. You can have Traditional Japanese Gyudon Rice Bowl with Wagyu Beef using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Traditional Japanese Gyudon Rice Bowl with Wagyu Beef

  1. It's 1 LB of Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas.
  2. Prepare 1 1/3 CUP of Dashi Soup (made with Hon Dashi powder and boiled water).
  3. It's 5 TBSP of Soy Sauce.
  4. You need 2 TBSP of Sugar.
  5. Prepare 3 TBSP of Mirin (Japanese sweet rice wine).
  6. You need 1 TSP of Sake.
  7. It's 1 of Onion (thinly sliced).
  8. You need 1 1/2 CUP of Japanese Rice.
  9. Prepare of Beni Shoga/Pickled Ginger (to garnish).
  10. You need of Scallions (chopped, to garnish).

The secret to tender flavorful beef is to gently simmer the meat in a broth made from dashi, white wine, and sake. 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. 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.

Traditional Japanese Gyudon Rice Bowl with Wagyu Beef instructions

  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!.

Topped with an egg, Gyudon is the best! Donburi is a traditional Japanese rice meal in a bowl. At KoKoLo, our nutritious rice bowls are influenced by variations of donburis originated from different regions of Japan. Each of our rice bowl is precisely fried or simmered in our. Gyudon is a traditional food in the Kanto region of Japan.


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