00:00Imagine savoury sweet beef melting in your mouth, perfectly tender onions, and that rich
00:04umami broth soaking into steaming rice.
00:07In just 15 minutes, we'll recreate fast food chain-style gyudon using the right cut of beef.
00:13Here's exactly how it's done.
00:14For a printable version of this recipe, visit my website, just google gyudon space so that
00:19you'd find me.
00:20First things first, let's cut half an onion from pole to pole into wedges like this and
00:25gently break those layers apart.
00:31Now for the most important part of gyudon, the broth.
00:35Add 300ml of dashi stock, 2 tbsp of Japanese soy sauce, 2 tbsp of mirin, 2 tbsp of sake,
00:451.5 tbsp of light brown sugar, 1 tsp of Japanese light soy sauce which is buskut shoyu, 1 tsp
00:52of freshly grated ginger, 1.5 tsp of grated garlic, and 1.5 tsp of Chinese style chicken
00:58bouillon powder to a medium saucepan.
01:01Mix everything together over medium heat.
01:03If you don't have Japanese light soy sauce, just same amount of regular Japanese soy sauce
01:08with a pinch of salt will work just fine.
01:10Speaking of dashi, gyudon is wonderfully forgiving.
01:13If you're looking for a more sophisticated flavour, make your own.
01:17Busy but still want quality, high quality dashi packets are your friend.
01:20If you want an authentic fast food flavour, try instant dashi granules, use whatever fits
01:26your lifestyle.
01:28You might wonder why I used chicken bouillon powder but that's how I recreated that slightly
01:33junky flavour from those gyudon chains.
01:35Now add those onion wedges to our simmering broth and bring everything to a gentle boil.
01:41Once it's bubbling away, lower the heat slightly to maintain a nice steady simmer.
01:45Let those onions soften to your liking, about 5 minutes or so.
01:49They should be tender but still have a little bite to them.
01:53Now comes the style of our show, 150g of finislast beef.
01:57In Japan, the big chains like sukiya don't actually use fancy Japanese beef for their gyudon.
02:02They typically use imported short plate beef from places like US, Canada and Australia.
02:08So no need to break the bank here.
02:10Whatever cut you choose, short plate is traditional but flank or skirt steak works.
02:15The key is getting a sliced paper thin, about 1-3mm thick.
02:20If you're buying pre-sliced beef, look for packages labelled for hotpot or shabu shabu
02:26at Asian supermarkets or ask your butcher for shaved beef.
02:30Add your thinly sliced beef to the pan and separate the pieces as you add them, otherwise
02:35you'll end up with one big clump of beef.
02:38Simmer just until the beef changes colour, about 1-2 minutes.
02:42You definitely don't want to overcook the beef, it needs just enough heat to change colour
02:46while staying tender.
02:48In fact, you can remove it from the heat when it's about 90% done, as residual heat will
02:54finish the job.
02:55Divide your freshly cooked Japanese short grain rice among serving bowls.
02:59Arrange the beef and onions on top of the fluffy rice.
03:10Then scoop 1-2 tbsp of the flavourful broth over each portion.
03:15If you want to, you can even add more if you like.
03:20Finally, garnish with your favourite toppings.
03:23Red pickled ginger and shichimito-garashi are classic choices.
03:26And there you have it, fast food chain-style gyudon in less time than it takes to get delivery.
03:32Enjoy.
03:33Want even more delicious recipes?
03:35Grab my free cookbook from the link in the description.
03:40Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the
03:44written instructions by clicking the full recipe box with a picture that's about to pop up
03:48on your screen.
03:50There we go, the link to the full recipe is on the screen for you now, and if you want
03:53to watch more similar videos, don't miss my Donberry playlist popping up on your screen
03:57as well.
03:57Thanks so much for watching, and I hope to see you in the next one.
04:00Bye!
Comments