Tokyo-style Gyuudon Beef Rice Bowl. Tokyo-style Gyuudon Beef Rice Bowl I recreated a delicious Tokyo-style red gyuudon that I had in Ueno. Recipe by Cooking S Papa. cookpad.japan. Deliciously famous in Japan, gyudon is a comforting rice bowl dish of thinly sliced beef sirloin simmered in dashi, mirin, sake, and onions.

You can try this at home by simmering for less time and keeping some liquid sauce in the pan. Add this sauce to your rice bowl to make "tsuyudaku" style beef bowl. The beef is strongly flavored with Japanese seasonings. You can Have Tokyo-style Gyuudon Beef Rice Bowl using 24 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tokyo-style Gyuudon Beef Rice Bowl

It's 600 grams of Thinly sliced beef.
What You needis 4 of servings Cooked rice.
It's 1 tbsp of Sesame oil.
It's 1 medium of Onion.
Lets Go Prepare 4 of eggs Onsen tamago (soft poached egg).
What You needis of Sukiyaki Sauce.
Lets Go Prepare 280 ml of Dashi stock.
Lets Go Prepare 60 ml of Mirin.
Lets Go Prepare 60 ml of Sake.
It's 80 ml of Soy sauce.
Lets Go Prepare 2 tsp of Sugar.
Lets Go Prepare of Gyuudon (white).
It's 5 grams of Butter.
What You needis 1 of Shredded nori seaweed.
Lets Go Prepare of Gyuudon (red).
Lets Go Prepare 1 of Spicy miso.
It's 1 of Chili threads.
What You needis of Deluxe Spicy Miso.
Lets Go Prepare 1/2 tsp of Doubanjiang.
What You needis 2 tbsp of Gochujang.
What You needis 1/2 tsp of Tianmianjiang.
It's 1 tsp of Sesame oil.
What You needis 1/2 clove of Grated garlic.
What You needis 2 tbsp of Chicken stock granules.

If you taste-test the beef, you might think it is too strong. Thin, thin slices of beef are cut into strips, lightly fried and braised in soy sauce, ske, mirin and dashi. With thinly sliced beef and sweet onions over a bowl of steaming rice, this Gyudon (牛丼), or "beef bowl" is a mouthwatering Japanese classic that comes together in minutes. The secret to tender flavorful beef is to gently simmer the meat in a broth made from dashi, white wine, and sake.

Tokyo-style Gyuudon Beef Rice Bowl step by step

First make the soft poached eggs. Wash the room temperature eggs and place into a plastic bag. Place into the rice cooker with the already cooked rice. Let stand for 1 hour..
Make the deluxe spicy miso. Combine all of the ingredients, let sit for 10 minutes and it's done..
Make the sukiyaki sauce. Pour the sake and mirin into a pot and turn on the heat. Once the alcohol has cooked off, add the remaining ingredients and bring to a boil. It's done..
Cut the onion into 6-7 mm slices and separate each slice. Cut the beef into bite-sized pieces..
Heat sesame oil in a pan and cook the onions. Once the onions have become slightly transparent, add the sukiyaki sauce. Bring it to a boil and then add the beef..
Lower the heat to medium and cook for no less than 3 minutes. Cook thoroughly. Even though it's beef, if it's not cooked enough there is still a risk of food poisoning..
Top the bowls of rice with the beef. Break a soft poached egg into the center of the beef and sprinkle with threaded chili pepper around the egg..
This completes the red gyuudon..
Place butter next to the egg and top with shredded nori, this completes the white gyuudon..

The broth turns into a tasty sauce that percolates. Garnish with chopped scallion and toasted sesame seeds, if using. I was forced to make a few changes. One, the photo showed some snow peas added in. With the corona virus social distancing, I was running low on fresh vegs, so very thin sliced carrots and some slices of green onion went in--the carrots with the onions at the beginning, and the green onion at the end--oh, yeah; also a little fresh spinach at the end.