Gyudon Recipe (Delicious and Healthy Beef Bowl with Reduced Fat Content)

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Let’s make the healthy, low-fat and delicious Gyudon!

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Gyudon (Beef Bowl)
Votes: 30
Rating: 4.37
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Cuisine Japanese
Cook Time 20 minutes
Servings
people
Translator Get Francis Mug
Cuisine Japanese
Cook Time 20 minutes
Servings
people
Translator Get Francis Mug
Votes: 30
Rating: 4.37
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4") wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
    Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4")  wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
  2. Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
    Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
  3. Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
    Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
  4. Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
    Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
  5. Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
    Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
  6. When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
    When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
  7. Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
    Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
  8. When it starts to sizzle, add the beef. Toss to coat evenly.
    When it starts to sizzle, add the beef. Toss to coat evenly.
  9. Before the liquid evaporates too much, turn off the burner and remove the beef.
    Before the liquid evaporates too much, turn off the burner and remove the beef.
  10. Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
    Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
  11. When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
    When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
  12. Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
    Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
  13. Spoon the beef and onion along with the juices on top of the rice.
    Spoon the beef and onion along with the juices on top of the rice.
  14. Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
    Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
Recipe Notes

A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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DLi

Do you really boil the egg for 20 minutes? Won’t they be really hard boiled and dry especially once cooking for over 12 minutes?

Barb

Is it ok to make a big batch and place it in the fridge, and reheat for lunches? Thanks.

Mike

How much rice per bowl should we use?

John

Hi, how much Dashi Stock can I substitute for 1/2tsp of Dashi Stock Powder? Thanks!!

Beatrice Bellavista

Hi! What beef was used for the recipe? Beef loin?