Gyudon – Japanese Meat Bowl + Recipe

Have you heard of the Japanese gyudon dish? In this article, we are going to talk about the most common dish in Japan that is usually the meal of most Japanese people on a daily basis, let's talk about the famous Japanese meat bowl.

額隠 – 神秘的日本白布
Gyudon - Japanese meat bowl + recipe

What is Gyudon? What's your story?

Gyudon [ぎゅうどん] or [牛丼] literally means “Meat Bowl”. This dish consists of a bowl of rice with thin slices of beef and onion cooked in a lightly sweet sauce.

The delicious sauce gyudon is made up of dashi (seaweed and fish), soy sauce and sake, it can also include shirataki (a type of pasta made from potatoes) konjac) and tofu. There are different variations of the dish, some with cheese or mayonnaise.

Gyudon emerged during the “Movement for Westernization (文明開化 - Meiji Restoration)”, Western customs such as eating beef were adopted and spread throughout the country.

Gyudon - Japanese meat bowl + recipe

Where can I eat Gyudon?

Gyudon can be found in many Japanese restaurants and there are some fast food chains specializing in the dish. The largest networks of Gyudon in Japan are Yoshinoya and Sukiya. Another major chain, Matsuya, offers the dish under the name gyumeshi (牛めし).

The dish has already won other versions with pork called butadon (豚丼) and a version with fishThe most common is the beef minced in slices with a lot of onion and sauce. I remember that these fast foods have unagi, a dish with eels that I think fit into the category.

In Brazil there are chains of some restaurants mentioned above, Sukiya has several stores in Brazil, mostly in the region of São Paulo. This dish is also easy to prepare, so even if you don't live in Japan, you can enjoy it.

The video below shows a little more about Gyudon:

Recipe - How to Make a Gyudon?

There are thousands of ways to prepare a Gyudon, you decide the amount of ingredient and seasoning for your recipe, but let's leave one here as an example, accompanied with 2 videos teaching the recipe.

  • Cooked Japanese rice (Gohan) (500 to 600g)
  • ½ cup of water
  • 500g of beef cut into thin slices (against fillet)
  • ¾ cup of soy sauce (soy sauce)
  • ¾ cup of sake mirin tea
  • 4 tablespoons refined sugar
  • If possible put dashi or hondashi to taste
  • 1 cup white wine tea
  • Red ginger in pickles (beni shoga) to taste

How to prepare Gyudon

1 - Wash the rice until the water is almost clear, put it in a pan, add 3 ½ cup of water, let it soak for 30 minutes, cover the pan, bring to high heat, let it boil, lower the heat and cook for 15 minutes minutes.

Remove from the heat, let it rest with the lid covered for 15 minutes, with a wooden spatula moistened with water, stir the rice gently from bottom to top until looser and place a dish towel between the lid and the pan to absorb the excess of moisture.

two - In a pan, place 4 tablespoons of water, mirin, soy sauce, bring to high heat, bring to a boil, add onion, lower heat and cook until tender. Increase the heat again, add meat, cook for 2 minutes, add the pieces of green onions, mix and remove from heat immediately.

Fill 4 small bowls halfway with the hot rice, place the meat on top, distribute the remaining sauce over the meat and then serve. For more details, see the santana video:

We have another video from Tabemashou that shows yet another detailed way to make Gyudon:

Sources: Wikipedia

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4 thoughts on “Gyudon – Tigela de Carne japonesa + Receita”

  1. Comi muito Gyudon quanto morei aí no Nihon. Gostava mais do restaurante Sukiya, na falta ia de Yoshinoya. No inverno, eu era frequentador do Curry House ( carê) Bifu carê; Nasu carê; Eby carê etc.etc. . Na fábrica Suzuki Pureso em Hekinan-shi, onde trabalhei por 10 anos, o Obentô que a empresa oferecia, volta e meia vinha acompanhado de CARÊ, que era mais “consistente” e mais saboroso, eu repetia de duas a três tigelas.

  2. fazendo uma pequena correcao. tondon e butadon eh a mesma coisa. se escreve em japones 豚丼. 豚=ton, buta, porco. por isso aquele porco empanado parecido com milanesa se chama TONkatsu, o misoshiru de porco, TONjiru, espetinho de porco yakiTON

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