The perfect Yoshinoya's recipe | Professional Japanese Gyudon Recipe | Beef Bowl | 牛丼
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In this article, I will
In this article, I will introduce a beef bowl based on a recipe from Yoshinoya, a popular beef bowl restaurant in Japan!
The key to this recipe is to use caramel for richness and apple juice to give it a sweetness and fruity taste that sugar does not have.
Did you know that caramel can be used in food to make it richer??
It's used in colas.
In French cuisine, it is sometimes used in sauces.
And instead of sake, white wine is used to give it a light acidity and richness.
Yoshinoya's recipe uses umami seasoning, but this time I used kombu dashi, a natural umami seasoning.
I used thin slices of beef belly, but since thin slices of beef belly are hard to come by in the country where I live, I used a knife to cut the block meat into thin slices.
If you live in a country where thinly sliced beef belly is hard to come by, try freezing it for a while and cutting it into thin slices when the surface is hardened!
I'll be uploading many more simple recipes in the future, so please subscribe to my channel!!
🥢🧂Japanese condiments commonly found in Gyudon🧂🥢
👨🍳Sansho, which is also used by a Michelin 3-star chef👩🍳
shop.iki-ninja.com/items/60811033
🧂Kuro shichimi (Japanese black seven spice)🧂
shop.iki-ninja.com/items/60811006
Chapter
0:00 Opening
0:11 #1.Making dashi
0:34 #2.Cook rice
1:38 #3.Making sauce for Gyudon
2:35 #4.Preparation
3:37 #5.Making Gyudon
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ingredients
[Serves 2-3]
- 300g(10.58oz) beef belly (thin slice)
- 150g(5.29oz) onion
- 2 clove garlic (10g)(0.35oz)
- 15g(0.52oz) ginger
- 15ml(0.52oz) oil
- 2cup rice
- 2cup water
[sauce for gyudon]
- 4g(0.14oz) kombu
- 400ml(14.07oz) water
- 35g(1.23oz) brown sugar
- 35ml(1.23oz) white wine
- 35ml(1.23oz) apple juice
- 35ml(1.23oz) soy sauce
Method
[Chapter 1: Making dashi]
-Put 400ml(14.07oz) of water and 4g(0.14oz) of kombu(kelp) in a pot and heat on low heat for 30 minutes.
[Chapter 2: Cook rice]
-Soak 2 cups of rice in water and discard the water immediately.
-Stir quickly for about 20 seconds.
-Rinse several times until the water becomes clear.
-Drain and place in a pressure cooker with 2 cups of water over high heat.
-Cook on high heat for another 3 minutes after pressure builds.
-Turn off the heat and let it stand for 15 minutes.
[Chapter 3: Making sauce for Gyudon]
-Heat 35g(1.23oz) of brown sugar over medium heat to make caramel.
-Add 35ml(1.23oz) of white wine, 35ml(1.23oz) of apple juice and 35ml(1.23oz) of soy sauce.
-Add the dashi and turn off the heat.
[Chapter 4: Preparation]
-2 clove garlic : Remove the buds.
-15g(0.52oz) ginger : Grate.
-150g(5.29oz) onion : Cut into 1 cm(0.39inch).
-300g(10.58oz) beef belly (thin slice) : Cut into pieces 1 to 2 mm(0.03～0.07inch) thick and 9 cm(3.54inch) long.
[Chapter 5: Making Gyudon]
-Heat a frying pan over medium heat.
-Add 15ml of oil and fry 150g of onions.
-Add a pinch of salt and fry until transparent.
-Add garlic, ginger, beef bowl sauce, and thinly sliced beef belly and simmer for 15 minutes.
-Remove the scum.
-Place the gyudon ingredients on top of the rice to complete the dish!
-ITADAKIMASU!!
Music
ネコト - ローファイな朝食
dova-s.jp/bgm/play11902.html
zukisuzuki - Hydrangea
zukisuzukibgm.com/hydrangea/
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10 ساعت پیش
در تاریخ 1403/07/09 منتشر شده
است.
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