Delicious Gyudon Recipe (Healthy Beef Bowl with Reduced Fat Content) | Cooking with Dog

Delicious Gyudon Recipe (Healthy Beef Bowl with Reduced Fat Content) | Cooking with Dog

Hi, I am Francis, the host of this show “Cooking with Dog.” Today, we’re making healthy, low-fat Gyudon. Let’s prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4″) wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces. Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs. Cover and let the eggs cook for 20 minutes. Remove the eggs and let them cool in icy water. Let’s crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk. Let’s parboil the beef. Bring water just to a boil, turn off the burner and parboil the beef. This will enhance the taste and remove odor along with excess fat. When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor. Let’s make Gyudon. Add sake, hon-mirin (true-mirin), soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat. When it starts to sizzle, add the beef. Toss to coat evenly. Before the liquid evaporates too much, turn off the burner and remove the beef. Reheat the skillet and add the water, granulated dashi (stock powder), grated ginger and onion to the mixture. Stir lightly and cover. When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid. Mix in the beef. When the beef is warmed up, put steamed rice in a bowl. Spoon the beef and onion along with the juices on top of the rice. Sprinkle on the scallions. Garnish the Gyudon with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper. The trick to making delicious Gyudon is getting the beef as thin as possible and finding the right balance of sweetness and saltiness. Mmm… Gyudon is delicious! You may not be able to find sliced beef. To make your own, simply slice a block of partially frozen beef. Good luck in the kitchen!

99 thoughts on “Delicious Gyudon Recipe (Healthy Beef Bowl with Reduced Fat Content) | Cooking with Dog”

  1. That grater bowl is really cool- I'm always nervous about accidentally grating my fingertips when I use a metal one 😮

  2. PARA COZINHAR O OVO-colocar a agua fervendo sobre os ovos e tampar a panela e deixar por 20 minutos ;depois colocar nágua fria e abro-los cuidadosamente como mostrado no video

  3. The other day I told my husband that I was missing gyudon from when I lived in Japan. Today, he (who is not a great cook) made this to me. It was DELICIOUS! <3

  4. Thanks! I've tried the recipe today. Unfortunately, I have used 300g of meat, so the gravy was too little. Next time it will be enough gravy 🙂

  5. I cooked this at home and it turned out great. A friend of mine who lived in Japan for 18 years told me that it was really good. I was so happy.
    ありがとございました from Israel.

  6. wait wait wait. I did the same thing with the egg but it just split in two when I opened it. how did she do it perfectly without a single tear in the egg white?

  7. I made this for the first time since leaving Japan 10 years ago. IT WAS SUPERB!! I used to have the gyudon with cheese, so I grated some Dutch 'belegen' cheese, and its soooo good (much better than the cheese in Sukiya LOL). For the next time Ill make sure i have some togarashi.

  8. NEVER skip Dashi. It's integral to this recipe. I use Bonito Flakes and give the leftover flakes to my cat. She loves them. That's Recycling.

  9. The best gyudon recipe on youtube! Thanks a lot!!

    I left the onsen tamago for 20 minutes and then the yolk got too hard. I believe 15 minutes ought to do it. Or you can just poach the eggs using a different technique – the soft yolk is really a must for this.

    Also, I am allergic to fish – so I can not add hondashi nor fish dashi. I used store-bought vegetable stock and it turned out OK. I untraditionally added some curry for a boost in favor.

    Also, I didn't have the japanese pepper blend – so I just used chilli powder instead.

  10. I made this tonight. Lot of steps and pans. I think at 20 minutes the egg might be a little too much cooked, at least using a Western stove here. The meat was so tender. Sauce good. toppings all nice touch. Thank you. 4.28/5

  11. yeah i ate this food in my time in Japan, Naha and Tokyo i visit last time,yeah i go back to Tokyo again,and yeah i will eat this dish again,very good taste and very yummy,like it a lot,hope my trip starts end of October,see yeah there and have a ggod time,bye.

  12. This recipe is bomb!!!!!! I made this today and shit it was amazing! My boyfriend and dad loved it! Thanks for sharing!!! 🙂

  13. Thanks so much Chef for the recipe. I tried it tonight when my mom didn’t cook, and it tasted like heaven 😘🤤🥰 I can’t believe my favorite dish at Japanese restaurant is this easy to make. Many thanks from Vietnam.

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