Gyudon ( Japanese Beef Bowl ) - Khin's Kitchen Asian Beef Bowl Recipes (2024)

FAQs

What is gyudon sauce made of? ›

Sauce: The sauce is a harmonious blend of sweet and savory, made with dashi (Japanese soup stock), sake, mirin, soy sauce, and sugar. It is so simple yet highly effective in creating robust flavor!

It's typically made with ribeye or chuck that's been shaved extra thin on a meat slicer. You'll be able to find good meat for gyudon in Japanese supermarkets, but if you don't have access to that, any beef intended for Philly cheesesteaks will work (even the frozen stuff!).

Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).

A typical bowl of gyudon weighs in at around 660 calories, or 120 calories more than a Big Mac, with a near equivalent amount of sodium and all that other bad-for-you stuff.

Hondashi powder - Also known as bonito soup stock. It's a great substitute for dashi, just as chicken bouillon cubes are great for chicken stock when you're in a pinch. Because we are using water for our sauce base, we need to add some hondashi powder to give the dish the same flavor as if using dashi broth.

Shoyu is the most widely used condiment in Japanese cuisine and found in or added to a large number of dishes. The fermented soybean product adds depth to a dish when cooked together or when used as a dipping sauce like for sushi. There are different types of soy sauce, including light and dark ones.

Narrator: This is wagyu beef, one of the most expensive meats in the world. Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000.

This is because true wagyu beef must come from the following four Japanese breeds of cow: Japanese Black, Japanese Polled, Japanese Brown, and Japanese Shorthorn, or a mix of these breeds. By far the most common breed is the Japanese Black, called "kuroge wagyu" in Japanese.

Kobe and wagyu beef are both highly sought-after types of high-end beef. They're both Japanese imports that come from cattle breeds that have been specially raised and cared for since birth. Kobe beef comes from one specific breed of Japanese cow.

“For both religious and practical reasons, the Japanese mostly avoided eating meat for more than 12 centuries. Beef was especially taboo, with certain shrines demanding more than 100 days of fasting as penance for consuming it.

Why is Japanese beef so good? ›

Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour. The key differences between Wagyu and other beef types lie in the genetics, breeding methods, and feed. Japanese breeders know the breeding history of all their Wagyu cattle.

A regular beef bowl will be priced at ¥430, a ¥30 hike. The new price system will be implemented from 9 a.m. on Wednesday, according to Zensho, which was operating 1,952 Sukiya stores nationwide as of February.

The Key Ingredients in Japanese Foods and Their Health Benefits. Japanese foods contain a high proportion of proteins, omega-3 fatty acids, good cholesterol, vitamins, and minerals such as calcium, magnesium, and potassium.

While Wagyu beef does have a high-fat content, it also has a high concentration of monounsaturated fatty acids (MUFAs) and omega-3 and omega-6 fatty acids, which can have health benefits. MUFAs, in particular, have been shown to help lower cholesterol levels and reduce the risk of heart disease.

Per 4 oz serving, Angus beef contains 293 calories and 18.7 g of total fat, while Wagyu contains only 218 calories and 14 g of fat. In addition, Wagyu boasts more monounsaturated fats, making it a healthier choice for heart health. Besides being delightfully flavorful, Wagyu beef has been shown to improve digestion.

Gyudon (牛丼, gyūdon, beef bowl) is a popular domburi dish consisting of beef and onion served over a bowl of rice. The meat and onion are cooked in a mixture of soy sauce, mirin, sugar and sake, giving the dish a sweet, salty flavour.

Mirin is a rice wine that adds amazing flavor to Japanese cooking. Because of its high sugar content, it's the perfect balance to the salty flavor of soy sauce, another classic Japanese condiment. And its syrupy consistency makes it a key ingredient in Japanese glazes, such as teriyaki sauce.

One of the tastiest componants of the dish has got to be the donburi sauce – with the perfect balance of sweet and umami. The ingredients of the sauce vary according to season, region, and taste – but our co-founder Ken has shared one of his favourite recipes for you to try at home.

Gyudon can be made at home and is also a popular fast food dish. The dish features thinly sliced beef and onions simmered in a sweet-savory sauce reminiscent of sukiyaki.