Cheese gyudon recipe
What kind of dish is Cheese Gyudon?
Beef rice bowls are Japanese soul food, and this cheese gyudon recipe combines juicy beef with cheese for a rich flavor that everyone is sure to love.
Gyudon is a dish of tender beef, onions, and slightly sweet broth served on rice. It’s a simple dish, but you can make it even more delicious by following a few cooking tips.
In Japan, there are chain restaurants such as Yoshinoya and Sukiya all over the country that serve gyudon, and it has become a staple lunch for office workers.
Many of these restaurants have expanded overseas, and gyudon has become popular all over the world.
If the beef is imported, use kalbi. Wagyu beef has a lot of fat, so use loin.
The reason for heating the onions in the microwave first is to shorten the cooking time.
I like the flavor to be fully absorbed into the onions, so I eat it a few hours after cooking is done.
The broth is a little on the sweet side, so adjust the amount of mirin and sugar to your taste.
Pouring broth over beef bowl and letting it soak into the rice is called “tsuyudaku.” This is a very popular way of eating.
If you don’t like this, make sure no water remains when simmering.
It is best to cook a large amount of meat and use it as an ingredient for udon noodles. Check out this recipe too. 👉 Easy Niku udon soup recipe using dried shiitake mushrooms
INGREDIENTS of Cheese gyudon recipe (4SERVINGS)
- Thinly sliced beef shoulder loin (250g)
- Onion (250g)
- ☆Soy sauce (60g)
- ☆Sugar (10g)
- ☆Mirin (60g)
- ☆Sake (40g)
- ☆Water (100g)
- ☆Ginger (5g)
- Rice (560g)
- Cheese (80g)
NUTRITION FACTS for Cheese gyudon recipe
458 kcal Protein 16.6g Fat 11.4g Carbs 70.3g Salt Equivalent 2.9g
Cheese gyudon recipe COOKING INSTRUCTIONS
- Cut the onion into 1cm thick slices.
- Place the onion in a heat-resistant dish, cover with plastic wrap and microwave for 4 minutes.
- Cut the beef into 6cm cubes.
- Put the onion, soy sauce, sugar, mirin, sake, water and grated ginger in a pot and heat.
- Add the beef to the boiling soup. By adding the meat to boiling water, less scum will come out and the soup will not become cloudy.
- Simmer until the beef changes color. Be careful with the amount of water. Too much water will dilute the flavor. Also, simmering for a longer time will toughen the meat. Be sure to use the right amount of water to boil the beef and keep the boiling time as short as possible.
- Place the meat on the rice. Pour the broth over it as well.
- Top with cheese.
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