Taste of Asia!
Fact one, I never knew how Gyudon or Japanese Beef Bowl was made until last week.
I’ve eaten Gyudon for years and it was so tasty I never concerned myself with such issues as what is the background on this dish.
I was aware it was Japanese, and I was also aware it tasted really good. That was all I needed to no, until I decided I would make this dish for my family.
The last time we ate Gyudon was years ago in California.
The popular chain Yoshinoya in California sells Gyudon, and it is pretty tasty.
Yoshinoya is where I first tasted Gyudon and it is where I went for recipe inspiration.
Yoshinoya states that their beef bowl is “Thin juicy slices of USDA approved beef simmered with fresh onions in a special sauce of herbs and spices over a bed of plump steamed white rice.”
That left me with the option of creating a beautiful fragrant beef broth, using all my favorite Asian products.
This dish is excellent, and I hope you enjoy it as much as my family did.
Hey, one can not eat Japanese food without a cold Ramune, and for dessert, Pocky Sticks!Print
- 1 lb of beef, sliced thinly, seasoned with 1 tsp. black pepper, garlic powder and onion powder,
- 1 white onion, thinly sliced
- 1 tsp. ginger, minced
- 3 cloves of garlic minced
- 3 tbsp. soy sauce
- 3 tbsp. mirin
- 1 tbsp. rice wine vinegar
- 2 tbsp. maggi seasonings
- 1 tsp. sesame oil
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 can of beef broth
- 4 cups of hot Jasmine rice
For the Garnish:
- green onion
- Thai chilies
- Thinly slice slightly frozen beef and set aside.
- In a large stock pot add all the ingredients expect onion and beef.
- Bring to a boil, lower heat to simmer and add onion.
- Allow onion to cook about 5-10 minutes until slightly translucent.
- Bring broth to boil, add beef and allow beef to boil 3 minutes then reduce to simmer and cook about 3 minutes more depending on the thickness of the beef.
- Serve over hot rice and garnish with green onions and Thai chili if desired.
- Serving Size: 4