Gyudon
prep & cook time 30 minutes
*Preparation for rice is not included in the time.
How to cook rice
How to cook rice
※Consume within 1 week after delivery.
It is recommended to eat within 3 days for the best taste.
・pot or fying pan
・ladle or spoon
・bowls, dishes etc.
👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.
👉 1 cup (150g) of rice will cook to be about 350g. 400g of rice make about two portions.
[Ingredients]
※ rice
・ beef
・ onion
・ ginger
・ pickled ginger
・ gyudon soup base
※ water
[Tips]
👉Make sure to loosen the beef before turning on the heat.
👉Be careful not to over heat the beef, as high heat will make meat tough.
👉A scum from beef refers to the frothy substance that rises to the surface along the edges of the pot when beef is boiled or simmered. It is formed as the proteins, fats, and blood in the meat solidify from the heat. Removing the scum helps reduce any unpleasant odors and enhances the flavor. To remove the scum, skim the surface of the broth with a ladle or spoon, and then place it in a bowl of lukewarm water to rinse it off.
👉Be careful not to over heat the beef, as high heat will make meat tough.
👉A scum from beef refers to the frothy substance that rises to the surface along the edges of the pot when beef is boiled or simmered. It is formed as the proteins, fats, and blood in the meat solidify from the heat. Removing the scum helps reduce any unpleasant odors and enhances the flavor. To remove the scum, skim the surface of the broth with a ladle or spoon, and then place it in a bowl of lukewarm water to rinse it off.
【1 Preparation 3 minutes】
Rinse and cook 2 cups of rice（3 cups for 4 servings) . Cut onion into 1cm-wide wedges and ginger into thin strips. Cut beef into bite-sized pieces, about 3 to 4 portions in length.👉How to cut into wedges
Peel the skin, cut off the top and bottom, then cut in half lengthwise. Place the cut side down so that the fibers are vertical. Cut radially along the fibers toward the center. If there is a stem, cut it off.
【2 Simmering 4 minutes】
In pot, combine gyudon soup base with 200 ml of water (or 400 ml for 4 servings) before turning on heat. Add ginger from step【1】and beef, loosening it well. Cook over medium heat. After a few minutes, as beef starts to cook, watch for scum and fat rising to surface. Scoop scum with ladle or spoon and place it into bowl of water.
【3 Simmering 20 minutes】
After removing scum from beef, lower heat and add onionsfrom step【1】. Cover beef completely with onions. Simmer for about 15-20 minutes. After about 10 minutes of simmering, stir everything together. Continue to simmer for another 5 minutes.👉 Keep the heat slightly above low, just enough to maintain a gentle simmer.
👉 Placing the onions on top of the beef while simmering helps prevent the meat from becoming tough.
👉 Adjust the simmering time to your preference to achieve your desired onion texture.
【4 Plating 3 minutes】
Serve rice into bowl and generously top it with gyudon from step 【3】. Drizzle soup over top, if desired add pickled ginger.👉 Adjust the amount of sauce to your liking.