Tender Japanese Beef Bowl: Gyudon
Delicious and Healthy Gyudon Recipe for Home: Diet-Friendly!
Introducing ‘Gyudon’, a classic Japanese beef bowl featuring tender beef and savory onions simmered in a sweet and salty sauce, served generously over rice. This recipe is designed to be enjoyed with minimal sweetness, making it a healthier option. Packed with protein from beef and eggs, it’s the perfect comforting ‘healing’ meal for those on a diet. This satisfying ‘one-bowl’ meal is surprisingly easy to make and loved by everyone. If you need to entertain friends while dieting, invite them over and whip up a warm bowl of Gyudon! They’ll surely give you a ‘thumbs up!’ for the delicious taste.
Main Ingredients- Pea rice 100g (or brown rice, white rice)
- Beef (for bulgogi or shabu-shabu) 100g
- Eggs 2
- Onion 1/2
- Green onion 1/2 stalk
Gyudon Special Sauce- Salt a pinch (optional)
- Soy sauce 1 Tbsp (approx. 15ml)
- Oligosaccharide 1 Tbsp (or honey, agave syrup)
- Ground black pepper to taste
- Water 1 cup (approx. 200ml)
- Salt a pinch (optional)
- Soy sauce 1 Tbsp (approx. 15ml)
- Oligosaccharide 1 Tbsp (or honey, agave syrup)
- Ground black pepper to taste
- Water 1 cup (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and remove the root end, then thinly slice it into 0.5cm thick strips. Wash the green onion, separate the white and green parts slightly, and slice them diagonally into 0.5cm thick pieces.
Step 2
Now, let’s separate the eggs. Get two clean bowls ready. Carefully crack each egg, separating the yolk into one bowl and the white into the other. Using an eggshell, gently transfer the yolk back and forth between shells to separate it. This method helps reduce the chance of breaking the yolk. (If separating eggs is difficult, you can crack the eggs directly into the pan in the final step.)
Step 3
Prepare to cook the beef. Gently pat the beef dry with paper towels to remove excess moisture. Trim off any large pieces of visible fat. Heat a pan over medium heat, add the beef, a pinch of salt, and a sprinkle of black pepper. Sear the beef just until it changes color on the outside. Once partially cooked, pour in 1 cup (200ml) of water and bring to a simmer.
Step 4
Once the liquid is boiling vigorously, add the prepared onion and green onion. Simmer until the vegetables are tender. When the onions turn translucent and the green onions are slightly softened, add 1 Tbsp of soy sauce and 1 Tbsp of oligosaccharide to season. Adjust the amount of soy sauce and oligosaccharide to your preference.
Step 5
It’s time to add the eggs. Carefully place the egg yolks (that you separated) onto the simmering mixture. If you separated the egg whites, add them in as well. Cook for just about 1-2 minutes until the eggs are softly cooked (soft-boiled). Be careful not to overcook, or the yolks will become hard-boiled. (If you had trouble separating the eggs or prefer them cooked this way, you can crack both eggs directly into the pan at this stage.)
Step 6
Fill a deep bowl generously with the warm rice. Spoon the cooked beef, vegetables, and sauce mixture over the rice. You can adjust the ratio of rice to toppings as you like.
Step 7
Finally, gently place the separated egg yolk (or whole eggs if added whole in step 4) on top of the beef and rice mixture. Your delicious Gyudon is ready to be enjoyed! Serve hot.
