Wednesday, August 14, 2019

GYUDON (JAPANESE BEEF & RICE BOWLS)

Now that I’m residing within the New York City area, I’m discovering that certainly one of the issues I miss most about my NULL years in Beijing is: lunchtime.

GYUDON (JAPANESE BEEF & RICE BOWLS)




Every weekday at midday at the dot, there might be a mass exodus from workplace homes throughout the city, as coworkers headed out to seize a meal. Lucky for me, I labored in an aspect of the metropolis the position restaurants had been plentiful and tremendous varied. I’d sit down to a bowl of hand-pulled noodles at a hideaway noodle bar on Monday, and head to a Yunnan Hot Pot restaurant on Tuesday. Each week might be different––my coworkers and I might determine out our lunch plans in advance––sometimes even days earlier than (which is perfectly regular habit in Beijing, I’ll have you ever know). There had been even a few amazing non-Asian options, like an Israeli position that had a few of the greatest falafel I’ve ever tasted.

One of my absolute favourite lunch options, however, was a Japanese position that served the dish we’re speaking about today: Gyudon.

Gyudon is simply a dish of thinly sliced fatty beef, cooked in a barely candy mix of mirin and soy sauce and served over rice. Sake can also be typically introduced for further flavor. At the position I went to in Beijing, the might serve it piping hot with a uncooked egg yolk on top.

That egg yolk?

Best. Thing. Ever.

It might warm up as you combined it in with the hot pork and rice, imparting a richness to the dish that couldn’t be beat––not even via means of the beckoning name of hand-pulled noodles or Yunnan hot pot. Needless to say, I frequented that specific spot at the very least as soon as each one couple weeks.


Now that I’m again within the States, the position elaborate weekday lunches aren’t fairly as simple on my pockets as they had been in Beijing, I’ve been looking for to recreate a few of my vintage favorites, and this Gyudon recipe is really certainly one of them!

You’ll need:

Neutral oil, comparable to vegetable or canola oil
2 medium onions, very thinly sliced
1 lb very thinly sliced pork (fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also replace pork or hen stock)
4 eggs
4 cups cooked short-grain or medium-grain white rice
1 scallion, chopped
2 teaspoons toasted sesame seeds (optional)
Note that the thinly sliced pork right the following may be discovered at many Asian grocery stores, on account that folks purchase it to make hot pot at home. In fact, it’s typically really labeled, “for Hot Pot.” It’s also a bit of identical to the thinly shaved pork utilized in anything like a Philly cheesesteak.


You’ll also observe on this recipe that I decided to forgo the fully uncooked egg yolk, rather determining a sunny-side up egg. This is the correct approach to get that runny yolk experience, even when you’re squeamish concerning the entire uncooked egg thing.

Okay, let’s get started!


Heat 2 tablespoons oil in a enormous skillet over medium excessive heat, and prepare dinner the sliced onions for about 10 minutes, stirring often.



Add the meat and sugar, and prepare dinner till the meat is barely browned.


Add the mirin, soy sauce, and stock.

Gyudon (Japanese Beef & Rice Bowls), via means of thewoksoflife.com
Bring to a simmer, and prepare dinner for about 10-15 minutes to scale back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit of further soy sauce if needed.

Gyudon (Japanese Beef & Rice Bowls), via means of thewoksoflife.com
Meanwhile, warmth one other couple tablespoons of oil in a solid iron or non-stick skillet. Cook the eggs sunny-side up. You can prepare dinner them in batches if needed. The yolks ought to nonetheless be runny!

When the meat is carried out simmering, divide the rice amongst four bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.



 Print Recipe
5 from 11 votes
Gyudon (Japanese Beef & Rice Bowls)
Japanese Gyudon, thinly sliced fatty pork cooked in a barely candy mix of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: BeefCuisine: JapaneseKeyword: gyudonServings: four servingsCalories: 598kcalAuthor: Sarah

Ingredients


Neutral oil (such as vegetable or canola oil)
2 medium onions (very thinly sliced)
1 pound very thinly sliced pork (450g, fatty pork chuck or ribeye)
2 teaspoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
1 cup dashi inventory (can also replace pork or hen stock)
4 eggs
4 cups cooked white rice (short grain or medium grain preferred)
1 scallion (chopped)
2 teaspoons toasted sesame seeds (optional)

Instructions

Heat 2 tablespoons oil in a enormous skillet over medium excessive heat, and prepare dinner the sliced onions for about 10 minutes, stirring often.

Add the meat and sugar, and prepare dinner till the meat is barely browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and prepare dinner for about 10-15 minutes to scale back the inventory right into a skinny sauce. Taste for seasoning, and upload a bit of further soy sauce if needed.

Meanwhile, warmth one other couple tablespoons of oil in a solid iron or non-stick skillet. Cook the eggs sunny-side up. You can prepare dinner them in batches if needed. The yolks ought to nonetheless be runny!

When the meat is carried out simmering, divide the rice amongst four bowls, and upper with the meat and an egg for every one bowl. Garnish with chopped scallion and toasted sesame seeds, if using.source