Recipe for Cheese Gyudon (Beef bowl) that you’ll love

Cheese Gyudon（チーズ牛丼）

What kind of dish is Cheese Gyudon?

Cheese gyudon (beef bowl) is a dish made by placing beef simmered in soy sauce and sugar on top of rice and then covering the top with cheese.

Everyone will love the combination of juicy beef and rich cheese.

Gyudon restaurants such as Yoshinoya and Sukiya are found all over Japan. Because it is inexpensive and ready in a short time, it has become a popular lunch menu item among office workers.

Many of these gyudon restaurants have expanded overseas, and gyudon has become popular all over the world today.

However, you can easily make and eat gyudon at home without having to go to a restaurant. If you want to enjoy the restaurant taste, you can also purchase ready-made beef bowls from Yoshinoya and Sukiya online. 👉　https://amzn.to/4gNfXnN

It’s a simple dish, but if you follow a few cooking tips, it will taste even better.

As a note, if you use imported beef for gyudon, belly meat (rib meat) is best. Wagyu beef is high in fat, so use loin meat.

You can use any cheese you like for your cheese gyudon, but the following cheeses are commonly used at gyudon restaurants:.

• Red cheddar cheese
• Egmont (a blend of cheddar and Gouda cheese)
• Mozzarella cheese
• Steppencheese (German mozzarella cheese)

These days, you can buy topping cheeses made from a blend of these cheeses at supermarkets.

Cheese tastes best when melted, so if it has cooled down, warm it up in the microwave for a few minutes.

Popular gyudon toppings and variations

Gyudon toppings are not limited to cheese, and there are many variations.

If the meat in gyu don is replaced with pork, it becomes buta don. In Japan, pork is cheaper than beef, so butadon is as popular as gyudon.

Try simmering a lot of meat and freezing it, and then experiment with different ways to eat it depending on your tastes. (This meat is great not only with rice, but also as a topping for udon and soba noodles.)

The method of simmering meat in a lot of seasoning and pouring the remaining soup over rice is called “tsuyudaku.” Tsuyudaku is a very popular way to eat it.

Popular toppings:

• Onsen egg (soft boiled egg)
• green onion
• benishouga (pickled ginger)
• kimchi

Unique toppings:

• tororo (grated yam) and wasabi
• grated daikon radish and ponzu sauce
• karashi takana and mentaiko mayonnaise

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)

The broth is a little on the sweet side, so adjust the amount of mirin and sugar to your taste.

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

1. Cut the onion into 1cm thick slices.
2. Place the onion in a heat-resistant dish, cover with plastic wrap and microwave for 4 minutes. The reason for heating the onions in the microwave first is to shorten the cooking time.
3. Cut the beef into 6cm cubes.
4. Put the onion, soy sauce, sugar, mirin, sake, water and grated ginger in a pot and heat.
5. 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.
6. 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.
7. Place the meat on the rice. Pour the broth over it as well.
8. Top with cheese.

I like the flavor to be fully absorbed into the onions, so I eat it a few hours after cooking is done.

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