Recipe of Any-night-of-the-week Traditional Japanese Gyudon Rice Bowl with Wagyu Beef
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Quick Traditional Japanese Gyudon Rice Bowl with Wagyu Beef. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Traditional Japanese Gyudon Rice Bowl with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Japanese Gyudon Rice Bowl with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Traditional Japanese Gyudon Rice Bowl with Wagyu Beef estimated approx 25 min.
To get started with this particular recipe, we must prepare a few components. You can cook Traditional Japanese Gyudon Rice Bowl with Wagyu Beef using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef:
- 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
- 1 1/3 CUP Dashi Soup (made with Hon Dashi powder and boiled water)
- 5 TBSP Soy Sauce
- 2 TBSP Sugar
- 3 TBSP Mirin (Japanese sweet rice wine)
- 1 TSP Sake
- 1 Onion (thinly sliced)
- 1 1/2 CUP Japanese Rice
- Beni Shoga/Pickled Ginger (to garnish)
- Scallions (chopped, to garnish)
Steps to make Traditional Japanese Gyudon Rice Bowl with Wagyu Beef
- PREPARING THE JAPANESE STEAMED RICE
Take 1 1/2 cups of Japanese short grain rice, and wash/rinse the rice. Then, soak the rice in water for 30 minutes. Place the rice into a sieve, and allow the water to drain off completely (usually takes 15-20 minutes).Place the rice and 1 3/4 cups of water in a heavy-bottom pot.
Cover the pot with a lid, and bring the ingredients to a boil over medium heat on the stove (remove the lid briefly to check
if the ingredients are boiling). - Once the water is boiling, Turn the heat to low. Cook the rice with the lid on for 12 minutes or until the water is gone and
only the rice remains.Take the pot of rice off the heat/stove, and allow the rice to steam for an additional 10 minutes in the pot (keep the lid onduring this process). While the rice is steaming, prepare your Fullblood Wagyu beef and onions. - PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS
Prepare your dashi soup according to the instructions on the packaging (mix the Hon Dashi powder with boiled water).
Pour the dashi soup, soy sauce, mirin, sugar, and sake into a shallow saucepan.Add the onion slices to the saucepan, and simmer for a few minutes until the onions are tender.Turn the heat to medium, and add the Fullblood Wagyu beef for fajitas. Allow the beef to simmer for a few minutes, until itis cooked through. - The fat from your Fullblood Wagyu beef will render out, making your sauce a little thicker.Once your meat is cooked, and your sauce is delicious, remove the beef and onions from the pan. Reserve the sauce
from your saucepan for later use. - FINAL STEPS
Place the Fullblood Wagyu beef and onions over a nice bowl of steamed rice.Pour a few tablespoons of the sauce (reserved from your saucepan) over the top.Garnish with pickled red ginger and chopped scallions, serve, and enjoy!
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