Gyudon (Beef Bowl)
The popular Japanese beef bowl flavored with sukiyaki sauce.
- Nutrition facts are for one serving.
- Daikon radish sprouts and red pickled ginger were not calculated into nutritional values.
Ingredients(Servings: 2)
Directions
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Chop the beef up into bite-size pieces, and cut the onion into 5 mm (0.2 in.) width slices.
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Place (A) and the onions into a pot over high heat, once boiling add in and spread apart the beef. Once this comes to a boil again remove any scum that forms and simmer for 6 to 7 minutes over medium heat.
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Scoop the rice into bowls and place (2) on top with the cooking liquids. Garnish with daikon radish sprouts and red pickled ginger if desired.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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