Gyudon
Thinly sliced beef and onions simmered in a sweet and savory sauce, served over rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Gyudon emerged during the Meiji era (1868-1912) when beef consumption became more common in Japan, influenced by Western culinary practices. It evolved from 'gyunabe' (beef hot pot) adapted to a quicker, more affordable meal served over rice.
Gyudon is a popular and affordable comfort food in Japan, often associated with convenience and speed, making it a common choice for quick meals.
Fast Food Staple
Gyudon is a staple at fast-food chains like Yoshinoya, Sukiya, and Matsuya, making it readily accessible and budget-friendly for a quick lunch or dinner.
Home Cooking
While readily available at restaurants, gyudon is also a common dish prepared at home due to its relative ease of preparation.
Variations
Regional variations exist, but the core ingredients remain consistent. Toppings like a raw egg (tamago), pickled ginger (beni shoga), or miso soup are often served alongside gyudon.
Gyudon is characterized by its savory-sweet flavor profile, achieved through a delicate balance of soy sauce, mirin, and sugar.
The primary flavors are derived from the combination of thinly sliced beef simmered in a dashi-based broth flavored with soy sauce (shoyu), sweet rice wine (mirin), and sugar. Onions contribute a mild sweetness and umami. The simmering process infuses the beef with the sauce, creating a tender and flavorful topping for the rice. Some variations may include sake or ginger for added depth.
Beef Selection
Choose thinly sliced beef, preferably ribeye or sirloin, for optimal tenderness and flavor absorption.
Simmering Technique
Avoid overcooking the beef; simmer gently until just cooked through to maintain its tenderness.
Flavor Balance
Adjust the ratio of soy sauce, mirin, and sugar to achieve the desired sweet-savory balance. Taste and adjust as needed.
Rice Quality
Use high-quality short-grain Japanese rice for the best texture and flavor pairing.
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