Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese beef bowl. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Japanese beef bowl is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Japanese beef bowl is something that I’ve loved my entire life. They’re nice and they look fantastic.
Japanese Beef bowl (Gyū-don) is a popular one-bowl dish that consists of a bowl of rice topped with thinly sliced beef and onions simmered in sweet soy-flavoured sauce. It is often accompanied by red pickled ginger as a topping. It is so quick to make, tasty and filling - a perfect mid-week family meal.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese beef bowl using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Japanese beef bowl:
- Make ready 0.5 lbs beef slices
- Get 1/2 onion (sliced)
- Prepare Dried Seaweed slices (optional)
- Make ready Qiwei powder (optional)
- Get Sauces
- Prepare 40 ml water
- Get 40 ml Sukiyaki sauce
- Prepare 1 tablespoon sugar
- Prepare 1 tablespoon Japanese Mirin
Gyūdon (牛丼), literally "beef bowl", is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A popular food in Japan, it is commonly. Garnish with chopped scallion and toasted sesame seeds, if using.
Instructions to make Japanese beef bowl:
- Fried the onion slices in the pan, until it starts to get yellow in color
- Put the sauce into the pan with low heat, until the onion is fully cooked
- Put the beef slices and cooking with medium heat, until it’s fully cooked.
- You might add some seaweed slices and Qiwei powder on top in it.
Begin by mashing the ground beef with the baking soda. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender. While the baking soda works its magic, chop the ginger, garlic and scallions. This is not a traditional Chinese or other Asian recipe, hence the obscure name "Asian Beef Bowls". However, if you have ever made a Chinese stir fry - or in fact, any Chinese recipe - you will likely instantly recognise all the ingredients in the sauce.
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