Gyudon Recipe / Japanese Beef bowl / 牛丼

Gyudon (Bowl of simmered beef and onions) is one of the iconic Japanese fast casual food commonly known as Yoshinoya beef bowl. It takes just minutes to make, but with the few tips and techniques, you can make the great Gyudon like you never had before. here is how!!

[Ingredients 2 serves] (GRAM)

-Thinly sliced beef (rib eye or chuck) 250g
-Beef fat 20g
-Ginger (as peeled) 15g
-Onion 1each (130g)

[Kombu Dashi]
-Water 750ml
-kombu (Dry kelp) 7g

-Sugar 20g
-Sake 90ml
-Soy sauce 30ml

[Ingredients 2 serves] (OUNCE)

-Thinly sliced beef (rib eye or chuck) 0.55lb
-Beef fat 0.7oz
-Ginger (as peeled) 0.53oz
-Onion 1each (4.58oz)

(Kombu Dashi)
-Water 25.36oz
-kombu (Dry kelp) 0.24oz

-Sugar 0.7oz
-Sake 3.04oz
-Soy sauce 1.01oz

[Instruction]

[Chapter 1: Prepare Ingredients]
-Slice the beef into half or bite size
-Chop the beef fat into dice
-Slice onion into 1cm (Slice against the grain to cook faster)
-Loosen the onion to break into pieces
-Slice ginger as thin as possible

[Chapter 2: Dashi science] (Making Kombu dashi)
-Put kombu and water in a pot
-Warm at low heat until just starting to boil
-Set aside

[Tip] The umami from the kombu is actively developed around at 60℃ (140F),
so warm slowly to pass through this temperature as long as possible

[Chapter 3: Cooking part]
-Put the beef fat on a cold pan or pot. Medium heat until sizzle
-Turn the heat to low, cook until lightly brown
-Add ginger. Cook until soft and aromatic
-Add onion. A pinch of salt. Cook until translucent
-Add the Kombu dashi and sugar. Boil
-Add the beef and sake. boil again
-Get rid of the half of the scum. Leave half in there. It has flavor
-Add soy sauce. Cook simmer for 10-15 mins
-Serve with rice and egg yolk (or poached egg if raw eggs aren't safe in where you live)

[About the rice]
60-70% of the whole dish is actually rice. So pay attention to the rice is important. Use descent Japanese rice (Or best short or medium grain rice you can find). Soak minimum 1 hour (Maximum over night) with water and kombu (1% of the weight of the rice) after rice is washed. This will bring up the whole thing lot better.